8. Vintage Recipes

Be sure to check out our vintage recipe archive online at: http:
/bit.ly/1vDXn6h.  Over 1200 wonderful vintage recipes are listed.  Email
recipes@tias.com if you would like to submit a recipe.

Last week Cindy from KS requested a recipe for Better Batter Muffin Bread. 
Here are two responses:
--
 I found this recipe online and thought it may be what  Cindy, KS was
looking for.  Hope this is the one.  Dee.  MD

The Pillsbury Cookbook.
English Muffin Batter Bread

Recipe Type: Bread
Author: The Pillsbury Cookbook
Serves: 24
Easy yet rich English Muffin Batter Bread. Ingredients

    Cornmeal for dusting
    4- 4 and 1/2 All-Purpose Flour
    1/4 c. Sugar
    2 Teaspoons Salt
    2 Pkg Active Dry Yeast
    1 and 1/4 c. Water
    1/2 c. Oil
    2 Eggs

Instructions
Grease two 8+ù4 loaf pans and dust with cornmeal.  In a large bowl, combine 1
and 1/2 c flour, sugar, salt and yeast.  In a small saucepan , heat the water
and oil until very warm (120 degrees or so).  Add the warm liquid to the dry
mixture and blend at low speed until moistened.  Then beat 2 minutes on medium
speed.  By hand, stir in 3 cups flour to create dough ball.  Cover dough
loosely with plastic wrap and let rise in warm place until doubled in size,
around 50 minutes.  Stir the batter vigorously for 30 seconds the spoon into
loaf pans.  Cover and let rise for another 40 minutes or so until dough
doubles in size.  Meanwhile preheat oven to 375 degrees.  Bake 20-30 minutes
until all loaves sound hollow when tapped.  Remove pans immediately and cool
on wire racks.
--
Better Batter is a gluten free flour.  I'm sending you a link for their breads
and muffins.  Maybe Cindy in KS will be able to find a muffin bread similar to
what her mother-in-law used to make.

http://betterbatter.org/category/recipes/bread/quick-breads-and-
muffins/page/2

Jaci B. in Virginia
--------------------------

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)