Bay's English Muffin Loaf Recipe

1. 1

   Place instant potatoes in a small bowl, add in the scalded lowfat milk, and stir to dissolve.

2. 2

   In another bowl, mash the yeast and add in water and sugar.

3. 3

   Stir well and set aside.

4. 4

   In a large mixer bowl, combine flour, sugar, and salt Add in the potato mix, yeast mix, and butter.

5. 5

   Stir with a spatula till flour is moistened.

6. 6

   Using a mixer dough hook, knead mix for 10 min.

7. 7

   It should form a ball and pull away from the bottom of the container.

8. 8

   Place dough in a fresh, buttered bowl.

9. 9

   Cover lightly and let rise in a hot place till doubled in volume, about 1 hour.

10. 10

    Thinly butter two 8 x 4-inch loaf pans.

11. 11

    Add in a small amount of the cornmeal to the pans and rotate to proportionately coat the interiors.

12. 12

    Knock out any excess.

13. 13

    Set aside.

14. 14

    Punch down and divide dough into 2 equal pcs.

15. 15

    On a sparingly floured board, roll out one piece of dough into an 8 x 14-inch rectangle.

16. 16

    Brush off any excess flour, then roll into a loaf shape, pinching bottom seam to seal.

17. 17

    Place dough, seam side down, in prepared pan.

18. 18

    Repeat with remaining dough.

19. 19

    Cover with plastic wrap and let rise in a hot place till dough extends 2 inches above pan.

20. 20

    Meanwhile, preheat oven to 375F degrees.

21. 21

    Bakes loaves in the oven for 34 to 40 min or possibly till golden.

22. 22

    Loaves should make a hollow sound when tapped.

23. 23

    Let cold on a wire rack.

24. 24

    Notes: Lee's Intro: George Bay of the famous Bay's English Muffins in Chicago had his kitchen create this recipe for me.

25. 25

    It is as delicious as their muffins.

* Per serving · 4 servings · Values may vary.