When I plan a meal, I like to have a balance of “opposites”. For instance, if I have a savory dish, I will also serve something with a little sweetness or a rich dish with something a little bland. Some things just go together. A rich braised meat goes well with polenta, spicy shrimp with a sweet mango salsa, or peanut butter with jelly! Continue reading
We are getting so close to Thanksgiving. I’ve gotten my groceries bought, and have my preliminary lists made of what I have to get done before company comes. Are you ready? Are you doing the cooking? Continue reading
I was surfing through one of my cookbooks, and came across this recipe for English Muffin bread. I was intrigued. I love english muffins, and have even seen a few recipes for them pop up here and there lately. But a whole slice? Or two? I just had to try it.
There were a couple of reasons why I thought that it just couldn’t turn out like it was supposed to. There was no oil, no egg, no kneading and only required one rise time. This looked way too simple, and made two loaves to boot!
It did turn out though. It turned out as in academy award winner turn out.
I broiled a couple buttered slices with some Canadian bacon and put a poached egg on top. It was amazing! Where is the pictures? The egg didn’t turn out as glamorous as it should have in my mind, but it was delicious! My hubby loaded his slices with honey the other with cinnamon butter.
English Muffin Bread
5 cups all-purpose flour, divided
2 packages active dry yeast (1/4 ounce each)
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups warm milk (120 to 130 degrees F)
1/2 cup warm water (120 to 130 degrees F)
Preheat oven to 375 degrees F. Grease two 8-1/2-in x 4-1/2-inch loaf pans and sprinkle with cornmeal. In a large mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water and beat on low for 30 seconds. Scrape down the sides of the bowl and beat on high for 3 minutes. Stir in remaining flour (batter will be thick and sticky). Spoon batter into two loaf pans and sprinkle the top of each loaf with cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes. Let bake for 25 to 35 minutes or until golden brown. Remove loaves from the pans immediately and allow to cool on a wire rack.
Original recipe provided by Taste of Home Books, The Complete Guide to Country Cooking, 1998.
Recipe provided by HostessAtHeart
We have a tradition that my sister hosts Thanksgiving. I’ve always been assigned to bring the dessert. I love baking, and love getting creative. That is until about 7 years ago. Continue reading
Fall is definitely done, and winter has roared in leaving snow and bone chilling cold. My taste buds have officially said goodbye to summer salads and corn on the cob, and I am holding on tightly to what we have left of the fall variety produce. I am also getting used to and looking forward to the upcoming holidays.