I posted this on my blog, but thought some of you would like the recipe also. Notice there is no fat and it could not be an easier bread to put together! The original recipe did not call for pepper, but I seem to always add a little just to give bread a little boost in flavor.
BREAD - Fleischmann’s English Muffin Loaf*****
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.
2 pkgs. Fleischmann’s Active Dry Yeast (4 1/2 tsps.)
6 cups all purpose flour
1 Tbs sugar
1 Tbs. Vital Wheat Gluten, optional
2 tsp salt
1 tsp. black pepper, optional
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal
1. Combine 3 cups flour, yeast, sugar, gluten, if using, salt, pepper, if using and sod. 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.
2. 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.
![[Image: may%2021%20001_zpscyicuj9f.jpg]](http://i3.photobucket.com/albums/y72/cjdacook/2016%20COOKING/may%2021%20001_zpscyicuj9f.jpg)
BREAD - Fleischmann’s English Muffin Loaf*****
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.
2 pkgs. Fleischmann’s Active Dry Yeast (4 1/2 tsps.)
6 cups all purpose flour
1 Tbs sugar
1 Tbs. Vital Wheat Gluten, optional
2 tsp salt
1 tsp. black pepper, optional
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal
1. Combine 3 cups flour, yeast, sugar, gluten, if using, salt, pepper, if using and sod. 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.
2. 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.
![[Image: may%2021%20001_zpscyicuj9f.jpg]](http://s3.photobucket.com/user/cjdacook/media/2016%20COOKING/may%2021%20001_zpscyicuj9f.jpg.html)
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
I gave up butter on any bread (unless I make garlic bread) years ago. I don't even know if I would like it now. 
![[Image: Mar%2017%20Irish%20Whiskey%20Butter_zps206kepjo.jpg]](http://s3.photobucket.com/user/cjdacook/media/Mar%2017%20Irish%20Whiskey%20Butter_zps206kepjo.jpg.html)