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I've made this many times. Here's the recipe in half.
Joined: Jan 11, 2007
Posted to Thread #23062 at 6:53 pm on Oct 16, 2012
Note: I use Active Dry yeast and do the double rise.
For two loaves, it's awkward to write the yeast measurement in teaspoons. One package of Red Star or Fleischmann brand yeast = 2 1/4 teaspoons. For this recipe (one and a half packages of yeast), I measure out 3 teaspoons + 1/4 teaspoon + 1/8 teaspoon.
Carole’s English Muffin Bread
2 3/4 cups warm water
1 1/2 packages yeast
(Update: You can use regular Active Dry yeast, but you will need to let is rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)
1 Tablespoons salt
1 1/2 Tablespoons sugar
5 1/2 cups all purpose flour
Mix altogether, then spoon into 2 well-greased pans. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown.
10 minutes before done, brush with melted butter. Makes 2 loaves. Bread will be moist at first. Remove from pans, and allow to COOL COMPLETELY before cutting. Makes terrific toast.
You can't do anything about the length of your life, but you can do
something about its depth. - M
Other messages in this thread:
- 23062. I'd like to make half this recipe--English Muffin bread--any yeast advice? [LINK] - MoNJ - 2:56pm on 10/16/12 (19)
- Just halve it MoNJ- 1-1/2 T. I pkg is 1 T. Either kind of yeast. I use rapid rise yeast all the time [NT] - CathyZ from Kauai - 5:02pm on 10/16/12
- That's where I was havinag trouble--several sources had differering amts for a pkg. Some were 1 T, - MoNJ - 7:13pm on 10/16/12
- Mo, one package is 1T. 1-1/2 T is what you need- and see Traca's post- she lays it all out for half [NT] - CathyZ from Kauai - 8:47pm on 10/16/12
- I get it, but active dry is different than instant yeast,Traca's instructions are for active,not - MoNJ - 9:10pm on 10/16/12
- There's a reason for that. The second rise helps add more yeasty flavor, which is - Traca - 11:42pm on 10/16/12
- For me, the textural improvement of the bread and the crust is why I always do the second rise. [NT] - Richard in Cincy - 8:10pm on 10/18/12
- Sorry, I do appreciate your help. :) [NT] - MoNJ - 9:30pm on 10/16/12
- Not sure which scares me more: a hairy spider or a cake of fresh yeast? [NT] - MarilynFL - 11:59pm on 10/16/12
- cake of yeast--harder to find than that spider. used to be in the dairy cooler section. can't find - AngAk1 - 12:23am on 10/17/12
- LOL. Are you throwing yet ANOTHER kind of yeast into the mix? :) - MoNJ - 6:24pm on 10/18/12
- I've made this many times. Here's the recipe in half. - Traca - 6:53pm on 10/16/12
- And here's the recipe for one loaf. [NT] [LINK] - Sylvia - 10:24am on 10/17/12
- That is a lot of yeast. I did a recipe similar to this once... - Richard in Cincy - 12:01am on 10/18/12
- I've made English muffin bread dozens of times- I never cut back on the yeast but I will try - CathyZ from Kauai - 3:59am on 10/18/12
- Lol! [NT] - Curious1 - 4:14pm on 10/18/12
- Cathy, I haven't made this recipe... - Richard in Cincy - 8:12pm on 10/18/12
- It is similar but this is what you should try REC English Muffins - CathyZ from Kauai - 5:17pm on 10/19/12
- Thank you, I totally get that.... - Richard in Cincy - 5:59am on 10/21/12
- you have an auxiliary freezer---not taking up your space---awesome! [NT] - AngAk1 - 5:21pm on 10/22/12