This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. It is rare for me to bake bread at the beginning of July. The summer here does not invite that type of activity. But, the other day I shared a recipe for Bannock, a stovetop bread. That got me to thinking about what other breads I could make on my griddle and I knew that English Muffins was one of them. I had only made English Muffins once before, and that was YEARS ago! I had thought that I could only make them with sour dough starter, and I never end up keeping any around my kitchen. But, I decided to try to make them with regular yeast and see how they turned out. Guess what! They were a hit with everyone in my house! (There are currently quite a few of us here!) My muffins came out light and fluffy. One big deal is that they cooked all of the way through! That seems like a giant feat for me because:
English Muffins are baked on a griddle that is sprayed with cooking spray and then sprinkled with corn meal or farina. The dough should be soft and smooth. Check out this gallery of photos: Okay, there aren't really any "nooks and crannies," and no sour dough flavor, but the fluffy, yeasty flavor is really, really good. I hope you give these a try.
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This post contains affiliate links. If you make a purchase after clicking them, we will be compensated, but there is no additional cost to you. All opinions expressed are our own. Thank you for your support. I woke up this morning and thought that biscuits would be really nice to have with eggs and bacon. But, then I thought, "No, that would require turning on my oven." That was when Bannock came into my mind. I had made Bannock once before just for fun when we were cooking outside over the firepit. It is the way trappers of centuries ago may have eaten bread in the wilderness. It is said to have been brought here from Scotland and even adopted by some Native American tribes in Canada. I like Bannock because it is very much like biscuits, but can be cooked on the stovetop in a skillet. Bannock comes out moist and tasty and holds up very well to dipping in your egg or making a breakfast sandwich or just spreading it with jam! Making the dough is so simple. Because this isn't a yeast dough, I like to just put my hands in it and pull it together into a soft ball of dough to mix it. Next, I broke the dough into 8, roughly the same size, balls of dough. I make the bannock in a cast iron skillet that is well seasoned and covered with a thin coating of vegetable oil. Then, flatten the balls of dough and lay them into the preheated skillet. Don't over heat your pan, a medium heat is sufficient to keep it from burning on the outside and staying raw on the inside. Bannock this morning made our breakfast particularly special and delicious! If you don't want to heat up your house by turning on your oven, but you are craving some biscuits, give bannock a try! Here is the recipe!
This traditional Portuguese Easter Bread was made a tradition in our family by my late Sister-in-law whose love and generosity enriched the lives of all who knew her. (My brother has since remarried another wonderful woman. He really knows how to pick the good ones.) My girls insisted that I needed to repost this beloved recipe for all of our readers to enjoy once again. It is a beautiful, slightly sweet loaf that is rich in tradition. Please click the button to read the full article.
This post contains affiliate links. I will be compensated for purchases made through those links at no additional cost to you. All views expressed are my own. Thank you for your support! Maddy and my daughter from another mother, Charly, gave me this new food processor for Christmas. My old one worked, but you had to literally stick a fork in it to make it go, (because I dropped it once.) This new Hamilton Beach processor is amazing! It has 2 bowls, so you can use it for more than one thing in a recipe without having to clean it in between. I haven't done that yet, but I am definitely on the lookout for a recipe where I can use that function, just because I can! One thing that I had been wanting to try is mixing yeast bread in my food processor! I had seen it done on an old cooking show years ago, but I hadn't tried it. Since I wasn't going to have to stand there holding a fork in the machine while it mixed up the dough, I now had the perfect opportunity to try it! We were going to have some of our family over for a meal shortly after the New Year and I was putting out sandwich fixings for everyone to make their own sandwiches. My SIL has to eat gluten free, so I wanted to give him some options. In my experience, store bought gluten free bread is usually dry, weirdly textured and expensive. I decided to try the food processor bread for him first. I looked through a ton of recipes and then I put together what I thought would work. I have to tell you that I have become a fan of xanthun gum. Even though the gluten free flour mix says it has it in it, use more! It really will help your bread! The wonderful thing about this bread is that it mixes up so quickly and then it only has to rise for 25 minutes, once! It is amazing! When the first loaf that I made came out of the oven, I was so happy with the soft texture and the great taste. My SIL liked it so much that he asked for another loaf, which I baked for him, and he asked Lindsey to be sure to get the recipe from me. As a matter of fact, it came out so well that I decided to try the recipe again with regular flour and the results were equally amazing. I will tell you about that after I finish with the gluten recipe for you. When I decided to try this recipe to make a regular wheat flour loaf of bread, all I did was substitute all purpose white flour for the gluten free flour mixture. I still added the xanthun gum just to see what it would do. The batter was slightly thinner than the gluten free batter, so I had to bake it a little longer. The results were amazing, just look: This recipe is becoming my go to bread recipe for when I need a gluten free loaf or just a quick loaf of bread for dinner. Let me know if you give it a try! If you liked this recipe, here are some other gluten free recipes you may like as well:
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Creators of Hot Cocoa Bombs! (copyrighted)
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Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
April 2024
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