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1
Place instant potatoes in a small bowl, add in the scalded lowfat milk, and stir to dissolve.
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2
In another bowl, mash the yeast and add in water and sugar.
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3
Stir well and set aside.
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4
In a large mixer bowl, combine flour, sugar, and salt Add in the potato mix, yeast mix, and butter.
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5
Stir with a spatula till flour is moistened.
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6
Using a mixer dough hook, knead mix for 10 min.
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7
It should form a ball and pull away from the bottom of the container.
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8
Place dough in a fresh, buttered bowl.
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9
Cover lightly and let rise in a hot place till doubled in volume, about 1 hour.
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10
Thinly butter two 8 x 4-inch loaf pans.
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11
Add in a small amount of the cornmeal to the pans and rotate to proportionately coat the interiors.
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12
Knock out any excess.
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13
Set aside.
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14
Punch down and divide dough into 2 equal pcs.
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15
On a sparingly floured board, roll out one piece of dough into an 8 x 14-inch rectangle.
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16
Brush off any excess flour, then roll into a loaf shape, pinching bottom seam to seal.
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17
Place dough, seam side down, in prepared pan.
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18
Repeat with remaining dough.
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19
Cover with plastic wrap and let rise in a hot place till dough extends 2 inches above pan.
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20
Meanwhile, preheat oven to 375F degrees.
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21
Bakes loaves in the oven for 34 to 40 min or possibly till golden.
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22
Loaves should make a hollow sound when tapped.
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23
Let cold on a wire rack.
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24
Notes: Lee's Intro: George Bay of the famous Bay's English Muffins in Chicago had his kitchen create this recipe for me.
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25
It is as delicious as their muffins.
