I’m trying my darndest to stay within the confines of one upright freezer, but let me tell you it is so difficult. Yesterday, I used the last of my frozen roasted poblanos – my roasted red bell peppers I ran out of a number of days ago. So today –
I got busy and HAPPINESS IS – 3 trays of goodies in the freezer.
And since I was going to be in the kitchen most of the morning anyway, I made bread from a recipe I recently found as I continue my ongoing project of downsizing the amount of recipes I have which I’m going to ‘MAKE ONE DAY.’ This recipe is from an old Fleischmann’s Yeast advertisement and I first made it Apr. 4, 1981 and again in 1995. It’s been buried since then. I remember loving it and especially toasted.
It’s not the prettiest bread I’ve ever made, but oh so tasty! And one of the easiest to put together.
English Muffin Loaf
2 pkgs. Fleischmann’s Active Dry Yeast (4 1/2 tsps.)
6 cups all purpose flour
1 T. sugar
2 tsp. salt
1/4 tsp. baking soda
2 cups milk
1/2 cup water
Cornmeal
Combine 3 cups flour, yeast, sugar, salt and soda. Heat liquids until very warm (120°-130°F.) Add to dry mixture; beat well. Stir in rest of flour to make a stiff batter. Spoon into two 8 1/2 X 4 1/2-inch pans that have been greased and sprinkled with cornmeal. Sprinkle tops with cornmeal. Cover, let rise in warm place for 45 minutes. Bake at 400° for 25 minutes. Remove from pans immediately and cool.
How easy can a bread recipe be?? You’ll notice the ‘oops’ in the picture of one of the loaves. It overran its pan, but this turned out to be a very good ooops – I cut off the long piece (seen in picture) and we had it as a ‘cracker’ with soup later. I love it when screw-ups turn out well.
Time to put the feet up on the deck railing and take advantage of the spurt of sunshine we’re having, with a glass of wine. I raise my glass to you all and happy cooking.
