English Muffin Bread
 

> Scald the milk and let cool until warm (110F).>

I heard on one of the cooking shows that scalding milk is no longer
necessary, as all milk now is pasteurized. I suppose one has to still keep
it in the recipe for those in the country who are taking their milk right
from the barn or buying it locally from the neighbors' barns.

Dee


"Floyd Farcus" > wrote in message
...
>
> We enjoy this!
>
> @@@@@ Now You're Cooking! Export Format
>
> English Muffin Bread
>
> breads
>
> 1 pkg dry yeast
> 1 1/2 teaspoon sugar
> 1/4 cup water, 105f.
> 1 teaspoon salt
> 1 cup whole milk
> 2 2/3 cup flour
> yellow cornmeal
>
> Dissolve the yeast and sugar in the warm water (105F). Let stand until the
> yeast foams in about 5 minutes.
>
> Scald the milk and let cool until warm (110F).
>
> Add the salt, milk and just under 1/2 of the flour. Beat until smooth and
> elastic. Beat in the remaining flour to make a dough that is stiff but too
> soft of knead.
>
> Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with
> cornmeal. Turn the batter into the pan and pat the top smooth. Dust
lightly
> with cornmeal.
>
> Let the dough rise, uncovered, until the dough almost fills the pan (about
> 45 minutes).
>
> Preheat oven to 375F. Bake until golden and the loaf tests done (about 30
> minutes). Remove from pan and cool.
>
>
> Yield: 1 loaf
>
>
> ** Exported from Now You're Cooking! v5.64 **
>
>

English Muffin Bread
 

On 1 Jan 2004 at 10:11, Dee Randall wrote:

> > Scald the milk and let cool until warm (110F).>
>
> I heard on one of the cooking shows that scalding milk is no longer
> necessary, as all milk now is pasteurized. I suppose one has to still
> keep it in the recipe for those in the country who are taking their
> milk right from the barn or buying it locally from the neighbors'
> barns.

And I was told that pasteurization doesn't denature the critical
enzymes. Laurel Robertson (of "Breads from Laurel's Kitchen" fame)
suggests that dehydrated milk be reconstituted, and then scalded.
Some here have said when the scald the milk, they get a better rise.

Mike
--
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English Muffin Bread
 

Mike Avery wrote:
> On 1 Jan 2004 at 10:11, Dee Randall wrote:
>
>
>>>Scald the milk and let cool until warm (110F).>
>>
>>I heard on one of the cooking shows that scalding milk is no longer
>>necessary, as all milk now is pasteurized. I suppose one has to still
>>keep it in the recipe for those in the country who are taking their
>>milk right from the barn or buying it locally from the neighbors'
>>barns.
>
>
> And I was told that pasteurization doesn't denature the critical
> enzymes. Laurel Robertson (of "Breads from Laurel's Kitchen" fame)
> suggests that dehydrated milk be reconstituted, and then scalded.
> Some here have said when the scald the milk, they get a better rise.
>
> Mike

Greenstein has stated that scalding is no longer necessary today. I can
live with his statements, and do, with great results.

--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener