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James Beard's Recipes...

Tarheel_Boy@webtv.net (Tarheel Boy)
Sat, 16 Mar 2002 07:18:35 -0500 (EST)
v102.n013.1
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