Here's James Beard's recipe for English Muffin Bread (to make 1 large
loaf or 2 smaller loaves):
1 pkg. active dry yeast
1 T. granulated sugar
1/2 c.warm water (100 to 115F, approximately).
Combine in a large bowl, stir until the yeast and sugar are dissolved, and
let the mixture sit until it proofs.
Mix 2 1/2 cups all-purpose flour with 2 teaspoons salt.
Warm 7/8 cup milk. Add the flour and the warm milk in alternate portions
while stirring vigorously with a wooden spoon. Holding the bowl tightly,
beat the dough very hard until it shows some elasticity, and looks almost
ready to leave the sides of the bowl. (Unlike a kneaded dough, it will
remain loose and sticky). When it has an almost gummy quality, cover and
let rise in a warm place for about 1 1/4 to 1 1/2 hours, until doubled in
bulk. Stir down with a wooden spoon.
Dissolve 1/4 teaspoon baking soda in 1 Tablespoon warm water. Add to the
batter, and beat vigorously again for about 1 minute, being careful to
distribute the soda thoroughly, or else the bread will be streaky.
Butter one 10 inch, or two 8x4x2 inch tins, and fill with the dough, using
a rubber spatula to scrape it from the bowl. Let it rise again in a warm
place for about 1 to 1 1/4 hours. Bake the bread in a preheated 375 F. oven
until it is golden on top and shrinks slightly from the sides of the pan.
Cool in hte pans for abou 5 minutes, then turn out onto a rack. (If
neccessary, loosen the edges from the pan with aknife) Cut in slices about
1/2 inch thick for toasting, and butter them well.
CRUMPETS
Crumpets are baked in rings on a hot griddle. You can use small flan rings,
or you can use empty 7-ounce cans, such as tuna cans with both the top and
bottom smoothly removed. This makes 8 to 10 crumpets.1/2 cup milk
1/2 cup boiling water.
Combine the milk and boiling water and cool to lukewarm.
Add 1 package active dry yeast, and 1 teaspoon granulated sugar, and allow
to proof.
Blend 1 1/2 teaspoons salt with 1 3/4 cup sifted all-purpose flour, then
combine with the yeast mixture, and beat thoroughly for several minutes
with a wooden spoon, or with your hand. Let the batter rise in a warm place
until almost doubled in bulk, and rather bubbly.
Dissolve 1/4 teaspoon baking soda in 1 Tablespoon hot water. Add the
dissolved soda and beat into the batter. Allow to rise again until doubled
in bulk.
Spoon the batter into buttered rings placed on a moderately hot griddle to
a depth of about 1/2 inch. Cook until dry and bubbly on top. Remove the
rings, turn the crumpets, and brown lightly on the other side. Let cool. To
serve, toast and flood with butter.
Lora Brody is absolutely correct (isn't she always? ;-))). These are
wonderful, and so is Lora.
Bob the Tarheel Baker