Tuesday, February 22, 2011

English Muffin Bread

This bread is dense which makes it great toasted or grilled. I made it with whey but it can be made with milk also.  It makes 4 loaves so go ahead and half it the first time, but it freezes well.

2 Tbs sugar
1 1/3 c warm water
4 pkgs dry yeast
Cornmeal for sprinkling
12 cups all purpose flour
1/2 tsp baking soda
4 c  whey or milk
4 tsp salt

Dissolve sugar in water, add yeast and let sit 10 min.
Grease 4 loaf pans and sprinkle with cornmeal.
Combine 6 c flour and baking soda. Set aside
In medium sauce pan heat whey or milk and salt over low heat until lukewarm. Stir  yeast mixture and add warm whey to it..
 Pour into flour mix and add remaining flour. Dough it stiff.
Divide dough into pans and let rise until center is 1 1/2 inches above pan.
Bake at 400 for 30 minutes.

Whey shown here, from making home made mozzarella

recipe from Home Cheese Making by Ricki Carroll

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