Saturday, August 9, 2014

From the Kitchen - Outside The Nest

English Muffin Bread
'They' say breakfast is the most important meal of the  day.
English Muffin Bread, paired with egg, first thing in the morning. 'They' can't argue with that. It's hearty and it's filling.
No need for a bread machine. No need to stand and kneed the dough. Just measure, dump, stir, wait around a little bit, bake.
A hint of cinnamon, a sprinkle of raisins. It doesn't get much better than that.

Before mixing, I coat the pan with cooking spray and then sprinkle in some corn meal. This is necessary to avoid a sticking problem after the bread is baked.
Ok, now on to the mixing.

First the sugar, salt, and baking soda.

Then the first amount of flour.

It doesn't matter which brand of yeast, as long as it's fast rising. Sprinkle that on as well. Add the cinnamon.

Pour in the liquid, stir and stir until it's smooth. Easy.
I use vanilla almond milk, but there's no law that says this is the only kind to use. Regular milk will work just as well.

I like to stir the raisins into the last amount of flour, because then the raisins pretty much stay where they are when the dough is mixed.
Not that they can sink to the bottom of the dough.
It's sticky and dense.
There's no law on using all-purpose and whole wheat flour. I like the mixture. It adds a bit of daily grain requirement to my food. Just all-purpose will work as well.

Put it in the pan, and cover with plastic wrap sprayed with cooking  spray. There is a law that says you must spray the plastic wrap, because if you don't spray it, it will stick and cause problems. We don't want any problems. Believe me. I speak from experience.

When it's risen to touch the plastic, uncover and slip in the oven.
Bake, cool, ready to eat.

Slice it up,

toast it a bit, slather on some Apple Butter(made in Wisconsin, by the way), and slip it along side that tasty fried egg. Yes, that's pepper on the egg.
I love it!
Is it ever good.
May all your breakfasts be nourishing and filling.
Happy Saturday

English Muffin Bread

1 Tbsp cornmeal
1-1/2 Tsp granulated sugar
1 Tsp salt
1/4 Tsp baking soda
1 Pkg Fast Rise yeast
1-1/2 C all-purpose flour
1 C whole wheat flour*
1/2 Tsp ground cinnamon
1 C warm vanilla almond milk (120°to 130°)**
1/4 C warm water (120°to 130°)
2 Tbsp raisins

Spray 4” x 8” glass bread pan with cooking spray. Sprinkle cornmeal in pan and shake to coat bottom and sides. Set aside. In mixing bowl, combine sugar, salt, baking soda, yeast, all-purpose flour, and cinnamon. Add warm milk and water. Beat until dough is smooth. Stir raisins into whole wheat flour, add to mixture. Mix well. Mixture will be sticky. Transfer to bread pan. Spray plastic wrap with cooking spray and loosely cover pan. Let rise until dough touches plastic wrap, about 30-60 minutes.
Preheat oven to 400°. Bake bread 25-30 minutes. Remove from pan and let cool on wire rack. 12 slices.
*Can use all-purpose flour in place of whole wheat flour.

**Can use regular milk in place of vanilla almond milk.

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