Posts Tagged ‘english muffin bread’

Happy Mother’s Day: Part 2

Posted: 12th May 2013 by doomthings in Breakfast, Lunch, Random, The Foodening
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And now for the REAL Mother’s Day post!  We had both our moms over and laid out a spread of yummies, including some foodies from previous posts.  For their gifties, I made them each a sugar scrub of different sniffs (eucalyptus and lemon) and wrapped them up all pretty, doomthings style!

Hope you had a wonderful Mother’s Day!!!!  Make sure your mom gets pampered too!!

Menu:

  • Breakfast pizza (recipe below)
  • English muffin bread
  • Spreads: goat cheese, strawberry preserves, jalapeno jam, and honey
  • Fruit plate:  strawberries, blackberries, cantaloupe
  • Donut holes
  • Moscato with fresh strawberries and blackberries
  • Black tea


Using the good china.
Mom presents.
Homemade sugar scrubs.
Tag!
Alstroemerias last forever.
Fruit plate!
Donut holes.
Cantaloupe and blackberries!
Pretty table!
Breakfast pizza… yummmm.

Sugar Scrub for Mom

Ingredients (adapted from Martha Stewart):

  • 4 tbsp olive oil
  • 3/4 cup sugar
  • 1-3 drops food coloring
  • 10 – 30 drops essential oil

*That’s a lot of essential oil drops.  The recipes I encountered only used 4 – 8, but I wasn’t able to get the smell I wanted with only a few drops.  This is partly because olive oil has it’s own smell which, while definitely not a bad smell, I wanted to mask with the desired smell.  Use only a few drops at a time until you get the desired sniff.

Directions:

  1. In a glass bowl (because plastic might smell/stain later), mix together the olive oil and sugar until well combined.
  2. Add food coloring one drop at a time, mixing well between drops, to achieve desired color.
  3. Add essential oil, a few drops at a time, mixing well between drops, to achieve desired smell.
  4. Spoon into small airtight jar (about 1-cup-capacity).

*Over time, the oil will puddle in the bottom, so make sure to stir it up occasionally.

Breakfast Pizza

Ingredients:

  • Pizza dough
  • 5 large eggs
  • Sausage
  • Bacon
  • Cheddar cheese, grated
  • Cracked pepper
  • Grape tomatoes, sliced

Directions:

  1. Cook sausage and bacon and chop up into bits (these can be made ahead and refrigerated for at least a couple of days).
  2. Make scrambled eggs the way you like them!
  3. Layer eggs, tomatoes, cheese, and meats on prepared pizza dough.
  4. Bake pizza at 430 degrees F for 15 – 20 minutes (or until dough is just turning golden).

HAPPY MOTHER’S DAY!!!

English Muffin Bread

Posted: 8th May 2013 by doomthings in Breakfast, The Foodening
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This is a re-post of an older post.  I made this and devoured it almost immediately (with the help of my husband) so originally, there were no pictures.  Now, there are pictures.  Also, I highly recommend you make this.  Right now.  Go.

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm milk
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 tablespoons salt
  • 3 tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased (and floured) loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  This may be why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  Honey, jam, butter, or other bread-spreads are all fantastic on this bread!  It lasts barely two days in our house if we don’t control ourselves (I usually half the recipe to make just two loaves just for this reason).

A few notes:

  • On this go-round, I ended up having to let the dough sit overnight because I didn’t have time to bake it the same day.  While it still ended up tasting really good, but there was an additional fermented “sourdough” flavor, not unlike the flavor I like added to my pizza dough.  I would suggest that you don’t let it sit overnight.  Try to bake these the same day.
  • You’ll notice that the baked pictures look sort of funny and are smaller than the risen picture.  This is because they sat overnight.  Normally, the baked bread would be the same size as the pre-baked risen dough.
  • Lastly, I forgot to let the dough rise in the bowl.  This didn’t seem to affect the flavor or texture.  I just let the dough rise for twice as long in the pans.


Making the dough.
Ready to rise.
RISEN.
This looks funny because I let the dough sit overnight. Don’t do that.
Nom Nom!
Delicious with honey.

+ 20 deliciosity

English Muffin Bread

Posted: 20th March 2013 by doomthings in Breakfast, The Foodening
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This is my very favorite bread ever.  Since trying it for the first time after finding it on One Good Thing by Jillee via Pinterest, my husband and I always try to find reasons to make it.  This is horrible, because I’m pretty sure it clogs my arteries with every bite.  Regardless, we make it all the time.

One reason we attempt to make this almost every week is that it is, as previously mentioned, delicious.  The other reason is that it is completely easy to make.  Perhaps tooooooo easy…

English Muffin Bread | doomthings

Ingredients (adapted from One Good Thing by Jillee):

  • 5 1/2 cups warm water
  • 3 packages (each package is 2 1/4 tsp) active dry yeast
  • 2 Tablespoons salt
  • 3 Tablespoons sugar
  • 11 cups bread flour

Directions:

  1. Mix all ingredients together.
  2. Let rise for 30 – 60 minutes (until about doubled).
  3. Spoon into (4) well greased loaf pans.
  4. Let rise in pans until dough reaches the top of the pans (30 – 60 minutes).
  5. Bake in 350 degree oven for 45 minutes or until golden brown.
  6. 10 minutes before done, brush with melted butter.  Bread will be moist at first, so allow to cool completely before cutting.

In the original recipe, rapid-rise yeast is used, which means you can skip the first rise and just let them rise in the pans.  I haven’t done this (because I don’t have rapid-rise yeast), but it makes the ease of this recipe double!  My favorite part of this recipe is that I get to throw all the ingredients in the bowl, mix, and watch.  Most yeast bread recipes require the yeast to sit in vaguely warm water and activate.  I wonder if this is why the texture is so much moister and spongier than other yeast breads.

You can eat this bread as-is, but toasting slices is so worth the wait.  I did notice that I needed to toast a single piece on the “7” setting on my toaster oven.  This might be because it is such a moist bread.  I like honey on it (a new development), but jam, butter, or other bread-spreads are just as good.  This bread would last maybe two days in our house if we didn’t control ourselves (I usually half the recipe to make just two loaves just for this reason).  + 20 delicious points.