The English Muffin Bread is rising. I have 3 recipes, all by
Fleischmann's and all slightly different. The one I used today is
straight off the package circa (expiration date) 1981.

I always proof my yeast, no matter what the recipe says, but that's
the most significant variation. The other variation was that I use
instant yeast I buy in bulk, so I don't use packages anymore. A
package is 2.5 teaspoons of yeast, but I only used 2 tsp. If it was
any other bread recipe, I would have used significantly less than
that. http://oi46.tinypic.com/k9gx1c.jpg

--
Food is an important part of a balanced diet.

On 7/30/2012 10:44 AM, sf wrote:
>
> The English Muffin Bread is rising. I have 3 recipes, all by
> Fleischmann's and all slightly different. The one I used today is
> straight off the package circa (expiration date) 1981.
>
> I always proof my yeast, no matter what the recipe says, but that's
> the most significant variation. The other variation was that I use
> instant yeast I buy in bulk, so I don't use packages anymore. A
> package is 2.5 teaspoons of yeast, but I only used 2 tsp. If it was
> any other bread recipe, I would have used significantly less than
> that. http://oi46.tinypic.com/k9gx1c.jpg
>

Thanks, I got it downloaded on my phone. It looks like my kind of loaf.

On Mon, 30 Jul 2012 10:53:09 -1000, dsi1 >
wrote:

> On 7/30/2012 10:44 AM, sf wrote:
> >
> > The English Muffin Bread is rising. I have 3 recipes, all by
> > Fleischmann's and all slightly different. The one I used today is
> > straight off the package circa (expiration date) 1981.
> >
> > I always proof my yeast, no matter what the recipe says, but that's
> > the most significant variation. The other variation was that I use
> > instant yeast I buy in bulk, so I don't use packages anymore. A
> > package is 2.5 teaspoons of yeast, but I only used 2 tsp. If it was
> > any other bread recipe, I would have used significantly less than
> > that. http://oi46.tinypic.com/k9gx1c.jpg
> >
>
> Thanks, I got it downloaded on my phone. It looks like my kind of loaf.

Okay, now that I've tasted it - go with the entire amount of yeast.
The bread itself turned out great - but you definitely want the extra
yeasty taste that the entire amount of yeast gives... because that's
the "english muffin" characteristic http://oi47.tinypic.com/2in8dg.jpg



--
Food is an important part of a balanced diet.

On 7/30/2012 6:38 PM, sf wrote:
> On Mon, 30 Jul 2012 10:53:09 -1000, dsi1 >
> wrote:
>
>> On 7/30/2012 10:44 AM, sf wrote:
>>>
>>> The English Muffin Bread is rising. I have 3 recipes, all by
>>> Fleischmann's and all slightly different. The one I used today is
>>> straight off the package circa (expiration date) 1981.
>>>
>>> I always proof my yeast, no matter what the recipe says, but that's
>>> the most significant variation. The other variation was that I use
>>> instant yeast I buy in bulk, so I don't use packages anymore. A
>>> package is 2.5 teaspoons of yeast, but I only used 2 tsp. If it was
>>> any other bread recipe, I would have used significantly less than
>>> that. http://oi46.tinypic.com/k9gx1c.jpg
>>>
>>
>> Thanks, I got it downloaded on my phone. It looks like my kind of loaf.
>
> Okay, now that I've tasted it - go with the entire amount of yeast.
> The bread itself turned out great - but you definitely want the extra
> yeasty taste that the entire amount of yeast gives... because that's
> the "english muffin" characteristic http://oi47.tinypic.com/2in8dg.jpg

Nice picture. Mostly, I just add some pinches of yeast out of the bag.
I'll just put an extra pinch and do an extended rise. Thanks!