English Muffin Toasting Bread


So. Here’s the situation. You’re afraid of baking with yeast. You think that it’s only meant to be used by pastry chefs, grandmothers and Martha Stewart. You may have tried it once or twice before to disastrous results. So now, you avoid it at all costs and stick to the store bought stuff.

The first thing you should realize is that you’re not alone. Plenty of people are intimidated by yeast. I used to be one of them.

The second thing you should know is that in spite of your fears and/or bad past experiences, you too can bake with yeast. You really can.

As much as I love baking now, I’m not so good or full of myself that I can’t remember the days when I wasn’t good at it–the days when baking used to just straight up humble me.

Heck, there are some days when I mess something up and it still does.

There are also days when I too doubt my own abilities and whether or not I’m actually ‘good’ at this, or just a really good faker. On those days, I tend to keep things in my kitchen simple so that I don’t create situations where I’m prone to mess up.

Today’s recipe is the third thing that I want y’all to know about, as this is a recipe that uses yeast, yet I can still guarantee you will be fool-proof and deliver a delicious result. The ingredients and steps are minimal. There’s so kneading or shaping required. You probably have everything you need to make it already. The only thing that you’re missing is belief in yourself and that it’ll actually work.

That’s where I come in: I’m here to tell you that you CAN do it, and that it WILL work. There are no hard parts/steps to this, but because I know you’re nervous about using the yeast, I’ll walk you through the step twice; once here and again in the actual recipe:

First, check the date on the package of the yeast to make sure it’s fresh enough. Good. Now, when you warm the milk, water and oil over the stove I don’t want you to freak out if you don’t have an instant read thermometer. It won’t make or break the recipe; the senses mother nature gave you will work just fine. The temperature you’re looking for is going to be just over baby bottle warm, but not too hot that it stings your finger. So long as you don’t feel a sting, it’s not too hot.

Sprinkle the yeast on top. Then, sprinkle the sugar on top of that. Why? The sugar will speed up the proofing of the yeast. (I can’t remember where I learned that trick, but I never make bread without doing it now; it’s that effective.) Wait ten minutes. At the end of them, you should have frothy, poofed up yeast (and provided you followed my instructions, you will.)

From there, literally the only thing else you do is mix everything else together and slap it into a loaf pan. You wait a few minutes for it to rise, the you wait a few more for it to bake. Then, you’re done. No kneading. No shaping. As Ina would say “How easy was that?”

This obviously looks nothing like traditional round English muffins, but I like to think that this bread gets its name from the inner texture. Like English muffins, it has a coarse, close-textured crumb. Because this crumb is so tight, it’s perfect for catching & pockets of butter, jam, peanut butter or anything else you want to smear on top of it. This bread makes the absolute, the MOST divine toast. It’s delicious on its own, but it was practically made for becoming thick, buttery slices of toast. Or even better yet…French-toasting.

Whatever your yeast insecurities may be, I beg you to put them aside at least enough to try this. If it doesn’t work, I give you permission to come back here and yell at me–but I’m positive you won’t. If anything you’ll be coming back to tell me I was right; you COULD bake with yeast, and this bread was SO delicious.

Linking this up to Fiesta Friday #216, co-hosted by Petra @ Love Food Eat and Zeba @ Food For The Soul.

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English Muffin Toasting Bread

Recipe Adapted from King Arthur Flour

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Ingredients

  • 3 cups all purpose flour
  • 1 tablespoon white sugar
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon baking soda
  • 1 tablespoon active dry yeast
  • 1 cup milk
  • 1/4 cup water
  • 2 tablespoons vegetable or olive oil
  • Cornmeal, for sprinkling in the pan

Directions

Combine the water, milk and oil in a small saucepan and heat gently over the stove to about 120-130°F. Remove from the heat, and sprinkle the yeast on top. Sprinkle the sugar on top of that. Allow to rest until proofed and frothy, about 10 minutes.

Meanwhile in a large bowl or the bowl of a standing mixer, combine the flour, salt and baking soda.

Pour the liquid ingredients over the dry ingredients. Use the paddle attachment of the standing mixer, or the beater attachment of a handheld one to mix/beat at high speed for 1 minute; the dough will be smooth and very soft. Or, you can use your hands to mix together until smooth and beginning to feel elastic, about 2-3 minutes. (It’ll still be slightly sticky)

Grease a 8 x 4 loaf pan and sprinkle the bottom with cornmeal. Scoop the soft, sticky dough into the pan and use a spatula to try and smooth out the top as much as possible.

Cover with plastic wrap and a damp towel and allow to rise until it’s just starting to crown over the pan. The timing for this can vary—mine rose VERY quickly in about 30 minutes, but if yours hasn’t, you can give it another 30. What’s important is that you don’t let it rise TOO high above the pan before baking.

Meanwhile, preheat oven to 400°F. Uncover and place loaf pan on a sheet pan and bake on the middle rack for about 20-27 minutes until bread is golden brown. Inner bread temp should reach 190-200°F.

Allow to cool for about 10-15 minutes in the pan before removing the loaf and allowing to cool completely. Serve sliced thick with butter and jam. (It’s also perfect for French toast).

Maple Sausage Breakfast Sandwiches

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I don’t always get to eat it the way that I want it, but I gotta say that breakfast is my favorite meal of the day. There’s so many great choices; pancakes (first and foremost in my heart), french toast, waffles, cinnamon rolls, omelettes, muffins, hashbrowns and of course, the breakfast sandwich.

I know. I’ve probably made you hungry just talking about it. That’s the point.

My earliest memory of the breakfast sandwich is when I was still in elementary school. My school used to have this annual ‘Sleepover’ on a Friday night, where we could all come and spend the evening playing games or watch movies that were still set up in different classrooms, then all come and sleep together in the gym with our sleeping bags. In the morning, they would always feeds us McDonald’s breakfast, where we had the option of either getting the hotcakes and sausage, or the McMuffin breakfast sandwich before our parents came to pick us up.

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Because pancakes hold the keys to my heart, I would always choose the hotcakes, but mostly everyone else did choose the McMuffin instead. It would be a few years later before I decided to finally try the Sausage McMuffin. The real reason for my hesitance was actually pretty dumb. I don’t like having cheese on my sandwiches. (Yes, I know. I’m weird.) and for some strange reason, I had no idea for a while that you could ask for the sandwich to not have cheese on it. It’s hard for me to explain now, but my innocent 6 year old self thought that if I went through a drive through and asked for my sandwich not to have cheese on it, I’d get yelled at or get told that they did NOT do things like that and I’d have to take it or leave it…or something like that.

Breakfast Sandwiches2

So imagine my delight when I was told by my mom one day that I COULD actually ask for them to just leave the cheese off of the Sausage and Egg McMuffin. So yeah, I did ask for one sans the cheese. And from that day, to this, I have always loved having sausage breakfast sandwiches smeared with fruit jelly or preserves. True story. Aren’t you glad that you found out that I wasn’t the sharpest crayon in the box at 6?

Breakfast Sandwiches4

If you’ve ever been to a grocery store or to the two ‘main’ burger joints in the US, you’ll find an assortment of breakfast sandwiches to choose from for the convenience of a quick breakfast. Sausage/Ham and Egg McMuffins. McGriddles. Croissanwiches. Special K  Flatbread Sandwiches. Jimmy Dean Delights. We’ve all heard of them. We’ve all probably had at least one before-and why not? They’re easy. They’re inexpensive. And they don’t taste that bad.

So what’s the point of making the individual ingredients at home when you can technically buy them at stores or restaurants?

Just because, really.

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You guys probably remember that I recently made Whole Wheat English Muffins from scratch. They were a huge hit all on their own, but I thought that I would try to elevate them a little bit and make them into an entire breakfast dish in and of itself, which resulted in these breakfast sandwiches. Like the English Muffins themselves, these sandwiches are quite healthy. With turkey sausage, egg whites and whole wheat bread, you really couldn’t ask for a more well-balanced breakfast. It also makes me feel a little bit better about the huge dollops of jam that I smear on both sides of the sandwich. Cause you know: it’s all about maintaining a balance right? 😉 I’ll be taking these to this week’s Fiesta Friday, hosted by  Mr Fitz@Cooking with Mr Fitz and Justine@Eclectic odds n sods. Sorry guys- I brought another “healthy” dish. Next week I’ll be back with something sweet. Wear your yoga pants- it’s gonna be “one of those” 😉

fiesta-friday-badge-button-i-party

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Maple Sausage Breakfast Sandwiches

Recipe Adapted from Kelsey Nixon

CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 8 Whole Wheat English Muffins, sliced in half
  • 3 tbsp unsalted butter, melted, plus 1 tbsp  not melted
  • 1 tbsp olive oil
  • 8 Egg whites
  • Salt and pepper

Maple Sausage:

  • 2 lbs of ground turkey sausage
  • 1/4 cup maple syrup
  • 4 teaspoons chopped fresh sage
  • 4 teaspoons salt
  • 2 teaspoons fennel seeds
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons crushed red pepper

Directions

  1. Brush the inside of each roll with the melted butter and toast in the oven until slightly crispy & golden brown, 5 to 6 minutes. Remove from the oven and set aside.
  2. Mix together all the ingredients for the sausage in a bowl, & shape into 8 patties. Make sure you form the sausage patties in the same size & shape of the bread you are using, so that way every bite you take of the sandwich has every component it.
  3. Heat the olive oil in a cast-iron or nonstick skillet over medium heat. Brown the sausage patties for 3 to 4 minutes per side. Once they are browned & cooked through, remove patties to a paper towel-lined plate.
  4. In the sausage drippings, add the remaining tablespoon of butter and crack 4  egg whites into the skillet. Sprinkle the whites with salt and pepper and cook them to your desired doneness.
  5. To assemble a sandwich, place a sausage patty on the bottom half of the toasted roll and top with the egg whites. Have it plain or dressed with the condiments you prefer. I eat mine with fruit preserves, or with Frank’s Red Hot.

 

 

 

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Whole Wheat English Muffins

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I’m grateful to live in a world full of convenience when it comes to food. It’s not like it was for people in generations before me who had to do mostly everything by themselves when it came to putting a  meal on the table. I can admit that I take that for granted. These days, if you want something, you can usually go into the grocery store and buy it, or go to a restaurant or fast food joint to eat it. Such are the conveniences of living in a first world country.

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Breakfast foods are one of those things that I think most people would rather be able to buy in a store or restaurant rather than put in the effort to make themselves. Who can blame them, really? If you have to wake up and be at work by say 8 or 9 in the morning, you may be in the mood for pancakes or french toast but you’re probably not going to feel like waking up super early to make them and still be on time to your job-especially if you have kids to get ready for school on top of that. Sometimes I wake up in the morning craving a honey butter croissant- I’ve never woken up craving one and actually attempted to bake it before I had to be where I needed to be in the morning. Nor am I likely to ever try.

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I usually just resort to the ease of store bought or restaurant made method when I want something for breakfast. If I want bagels, I’ll buy a bagel. If I want pancakes, I’ll go to a restaurant to eat some. If I want a breakfast sandwich, I’ve always just went out to the store to buy the ingredients to put it together, or just picked one up through a drive-thru.

Until now, that is. This time was different.

Sometimes, I’ll be flipping through one of my numerous cookbooks and suddenly come across a recipe that at first glance, I may think: why on Earth would I make that for myself, when I know very well that I can go out and buy it at the store? What a waste of time.

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Then I’ll give it another glance and think, “Well…why not?”

That was what basically happened with these English Muffins. I bought this huge, beautiful cookbook called “Bake” that features regional recipes from around the world and was looking through it  to choose a recipe to make and I stumbled across this one. I’d never seen how they were made before  and when I saw that it looked relatively easy, I began thinking about giving it a go for myself. To make them a little healthier, I substituted whole wheat flour in the recipe and I think it gives the bread a nuttier, heartier flavor. Was it a necessary recipe to make? No, but it was a lot of fun.  It also made me decide to go a step further and throw together the ingredients for a full on breakfast sandwich- recipe is soon to follow.

I hope you guys don’t mind me bringing whole wheat English Muffins to this week’s Fiesta Friday- I wouldn’t mind if they just get pushed to the back of the table while you guys smash on some ‘less healthier’ options. I swear they taste great toasted and smeared with butter and jam though!

fiesta-friday-badge-button-i-party

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Whole Wheat English Muffins

Recipe Courtesy of ‘Bake’ by Edward Gee

 CLICK HERE FOR PRINTABLE VERSION

Ingredients

  • 2 cups whole wheat flour
  • 2 tsp active dry yeast
  • 1 tsp salt
  • 3/4  tsp baking soda
  • 3/4 cup low fat buttermilk
  • 1-2 tbsp water
  • Fine cornmeal or polenta, for dusting
  • Vegetable oil for drying

 Directions

1. Mix together the flour, yeast, salt and baking soda in a large bowl.

2. Add buttermilk and water and mix to combine. Turn out onto a floured surface and knead until smooth dough forms. If it is too wet, add a little flour. Transfer to a clean bowl, cover with a damp towel, and let rise for about 2 hours.

3. Turn dough onto a lightly floured surface and roll out to thickness of 1/2 inch. Use a 3-inch round cutter to cut out 8-10 circles, rerolling the trimmings, if necessary. Do not overwork the dough. Sprinkle the circles with fine cornmeal and let rest for 1 hour.

4. Put some oil into a flat griddle pan or heavy skillet and het over medium heat. Add the muffins to the pan, in batches, and cook on one side for about 4-5 minutes, until golden brown. Turn and cook on the other side for 4-5 minutes, until golden brown. Place the cooked muffins on some paper towels and cool before serving.

 

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