INGREDIENTS

INSTRUCTIONS

Place instant potatoes in a small bowl, add the scalded milk, and stir to
dissolve. In another bowl, mash the yeast and add water and sugar. Stir
well and set aside.
In a large mixer bowl, combine flour, sugar, and salt Add the potato
mixture, yeast mixture, and butter. Stir with a spatula until flour is
moistened. Using a mixer dough hook, knead mixture for 10 minutes. It
should form a ball and pull away from the bottom of the container. Place
dough in a fresh, buttered bowl. Cover lightly and let rise in a warm place
until doubled in volume, about 1 hour.
Thinly butter two 8 x 4-inch loaf pans. Add a small amount of the cornmeal
to the pans and rotate to evenly coat the interiors. Knock out any excess.
Set aside.
Punch down and divide dough into 2 equal pieces. On a sparingly floured
board, roll out one piece of dough into an 8 x 14-inch rectangle. Brush off
any excess flour, then roll into a loaf shape, pinching bottom seam to
seal. Place dough, seam side down, in prepared pan. Repeat with remaining
dough. Cover with plastic wrap and let rise in a warm place until dough
extends 2 inches above pan.
Meanwhile, preheat oven to 375F degrees.
Bakes loaves in the oven for 34 to 40 minutes or until golden brown. Loaves
should make a hollow sound when tapped. Let cool on a wire rack.
Makes 2 loaves
SOURCE: Lee Bailey's Soup Meals (1989:isbn0517573040). >phanneman MC-PER
SERVING: 322.5CAL, 6.6G fat (18.7% cff) >eat-lf Mailing List 1998-Jan
Archive
Notes: Lee's Intro: George Bay of the famous Bay's English Muffins in
Chicago had his kitchen create this recipe for me. It is as delicious as
their muffins.
Recipe by: Lee Bailey's Soup Meals Recipe by Gloria Rose: Low-Fat Cooking
for Good Health (1996)
Posted to Digest eat-lf.v097.n026 by KitPATh <phannema@wizard.ucr.edu> on
Jan 22, 1998

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