The Weekly Whisk – 11/22/2014

The Weekly WhiskWe 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

English Muffin Bread

English Muffin Bread - HostessAtHeartIs there anything better than a slice of warm bread right out of the oven?  Probably, but not many.

I just finished a buttery slice (o.k. two) and am in yum heaven. There was a delicate crunch to the exterior, and a soft craggy center that held all of that melted butter. Need I say more?English Muffin Toast - HostessAtHeart

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.

Toast with Loaf

English Muffin Bread

  • Servings: Two Loaves
  • Difficulty: Easy
  • Print

Ingredients
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)
Cornmeal

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

This recipe is being taken to Fiesta Friday where our co-hosts Tracy @Scratch It and Stephanie @The Cozy Cook have already gotten the party started!

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Chocolate Pudding Trifle

Chocolate Pudding Trifle2 - HostessAtHeartIt’s true that memories are made around the dinner table.

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

The Weekly Whisk – 11/15/2014

The Weekly WhiskFall 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.
Continue reading

Easy Sausage, Hashbrowns and Egg Casserole

Breakfast Casserole Slice - HostessAtHeartWe recently had friends staying with us from out of town. They had so graciously hosted us earlier in the year, that I wanted to make sure they had a great relaxing time with us.

I wanted to make sure that I had as much done in advance as far as plans and meals go. I don’t enjoy visiting someone that is working so hard that we don’t get to visit. John and I are no-fuss people, and love to help with meal preparation and clean-up.  We don’t want our hosts going out of their way for us. Continue reading