Tuesday, August 16, 2011

Tasty Tuesday

         
                I've always loved English Muffins and have been eating them daily for breakfast all summer, not only are they healthy (compared to other things I could be eating) but they are even better made into a slicing loaf bread! I use this easy recipe from Better Homes & Gardens (along with the photo) but I use half whole wheat flour for extra fiber. A couple of slices of this bread, toasted with butter and jam, fills you up fast!

 English Muffin Bread

Cornmeal
6 c. all purpose flour
2 pkgs. dry yeast
1/4 t. baking soda
2 c. milk
1/2 c. water
1 Tb. sugar
1 tsp. salt

Grease two loaf pans, lightly sprinkle with cornmeal to coat bottoms and sides. Set aside. In a large mixing bowl combine 3 c. of the flour, yeast, and baking soda, set aside. In med. saucepan heat milk, water, sugar and salt till warm. Use a wooden spoon and stir milk mixture into flour mixture, add remaining flour.  Divide dough in half, place in prepared pans, sprinkle with cornmeal.  Cover and let rise in a warm place till doubled in size, about 45-60 min. Bake in a 400 oven for about 25-30 min. till golden brown. Cool. 
Now, onto something fun and new here! I'm trying to link us up so we can share recipes here for Tasty Tuesdays, so if you'd like to share a recipe this week, just step down to the linky widget and follow suit! Whatcha got cooking CP peeps? 

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