English Muffin Bread

As promised, O Judicious Judy, a recipe for:

English Muffin Loaves

51/2-6 cups flour (I have used around 3 whole wheat and 21/2 regular….you probably could use all whole wheat if you wanted, since this can be a coarser, denser bread for toasting.  Basically, the more white flour, the lighter and softer it will be.  The toaster doesn’t care about that, though.)

2 pkgs. active dry yeast

1 T. sugar

2 tesp. salt

¼ tesp. baking soda

2 cups milk

½ cup water

Cornmeal

Combine 3 cups of flour, yeast, sugar, salt, and soda.

Heat liquids until very warm (120F.-130F.)

Add to dry mixture, beat well.   Stir in enough additional flour to make a stiff batter.

Spoon into 2 loaf pans that have been buttered and sprinkle with cornmeal.

Sprinkle tops with cornmeal.

Cover, let rise in warm place for 45 min.

Bake at 400 F for 25 minutes.

Remove from pans immediately and cool.

Positively scrumptious (or, like, totally wicked awesome, for all you, like, Facebook peeps) toasted and buttered!  This bread freezes well, too—I like to slice mine once it is partly cooled, place in a freezer zippy bag, and freeze it until needed. Hot out of the oven is rather delectable, too!

 I like how this bread doesn’t require kneading, and only needs to rise once.  It can be whipped together quickly, baked quickly, frozen for later, thawed quickly, and toasted quickly!  ‘Tis a great, speedy but nutritious option.

Let me know if any of you try it!

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Published in: on August 16, 2008 at 8:27 pm  Comments (2)  

Good food!

Here is one of our favorite recipes!  I think we eat it at least once a month, if not twice.  We call it “Hans’ Salsa” because he likes it so much.  It’s quick, spicy, and a deliciously light & cool summer meal.

1 can black-eyed peas (rinsed and drained)

2 cans black beans (rinsed and drained)

1 can shoepeg corn (drained)

48 oz. salsa (hot or mild, as you like it)

1 chopped green bell pepper

1 jalepeno pepper, chopped and seeded (you can also use canned–just don’t toss the entire can in!)

1 envelope Italian salad dressing mix (the powder stuff)

1 teaspoon ground cumin

1/2 teaspoon of garlic powder.

Mix it all together!  You can cook the beans and and corn first to be safe.  Then just add the rest!  Pop it in the fridge until you are ready to eat–the longer it sits, the better. (Within reason; I wouldn’t recommend 3 years.)  This salsa is even better the next day, which is really nice.  That way, you can make a big batch of it in the morning, and then eat it for supper that night and for lunch/dinner the next day.  It is also a fabulous way to take veggies to work–just make sure nobody gets to close to you and your garlic breath.  🙂

Speaking of, I took this to work the other day, and Willy told me that it “looks like something my mom would make.” If your mom does decide to make it, Willy,  I’m sure that a Strawberry/Spinach smoothie would work splendidly shake to cool off your tongue.  🙂

Alex

P.S. This weather is fabulous, isn’t it? (For any out-of-towners, central Indiana is experiencing fall-like temps this morning. Ahhhh.)

Published in: on August 12, 2008 at 7:03 am  Comments (2)  

Garden time!

Just curious…..as gardening season rolls around, anybody trying anything new?  Every year, the garden seems to need to be one row wider for that “one more plant” you couldn’t resist…at least around here.

Last year was habaneros…that was a one year thing.  Too hot!!  This year…..who knows? 

Alex

Published in: on April 14, 2008 at 3:09 pm  Leave a Comment