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[cwcdesign]

I found a link to James Beard's English Muffin Bread which is similar to this one. I might give it a try - it doesn't look too messy and is made in a 9" pan (which I have). Thanks for the idea, BakerAunt. My one problem with the KAF recipe is that while I like the flavor, I don't think it's holes are big enough.
diaryofatomato.com/2013/02/15/james-beards-english-muffin-bread

• This reply was modified 9 years, 7 months ago by cwcdesign.
• This reply was modified 9 years, 7 months ago by cwcdesign.

[BevM]

The other recipe I tried, didn't in the least resemble English Muffins, in looks or taste. Unfortunately, I don't remember where I got it.:( Eventually, I will try this one and report back.

[luvpyrpom]

I've been reminiscing about old recipes - you know, the ones that everyone liked years ago but you just haven't made it? So last week, I made a honey-molasses chicken drumsticks (for some reason the balsamic vinegar sticks to my mind so I keep calling it balsamic vinegar chicken. Took me a while to find that recipe). Recently went to the Asian market and stocked up on the Asian veggies - braised beef shank with daikon radish curry. Then craving some comfort foods as the weather is starting to cool - azuki bean soup (sweet red bean soup) and last night made Chinese BBQ pork to go with sautéed soy bean sprouts.

[luvpyrpom]

I saw a new recipe on FB and thought I'd give it a try using margarine for myself to taste and compare with the lovely Cinnamon Toast Bars from Barefeet in the Kitchen. Snickerdoodle Blondie. Tastes are pretty similar, the blondie is definitely more denser, more like a brownie texture. I also tried a dairy-free pound cake - it substitutes coconut milk and olive oil for the butter. It also calls to bake in 6.5 in loaf pans (do they even make them that small?) so I just opted to make it in my bundt pan. It's a bit lighter than a pound cake but the flavor is there.

Joan, I'm sorry for your loss. Our pets really do fill a big space in our hearts.

[BakerAunt]

I've been searching for an English Muffin Bread recipe, because a friend of ours loves the loaves he buys when he or a relative travels to a bakery in Michigan. I considered the KAF recipe that was recommended, and I looked at one that Rottiedogs recently posted. On Friday, I pulled out Bernard Clayton's revised bread book, and that is the one I baked yesterday.

Notes on the English Muffin Bread. It differs from the other recipes I've considered because it adds dissolved baking soda AFTER the first rise, when it is stirred into the batter, it has two rises, and it is baked in two 7 1/2 x 3 1/2-inch loaf pans (which I just happen to have) at 375F for an hour. The rises were much quicker than specified. I probably let the first rise go a bit too long at the specified hour. It was likely ready at 40-45 minutes. The second rise was ready in under 30 minutes, but I didn't have the oven quite ready and had to wait the 30 minutes. There was a bit of sluffing over on the rim of the pan (Bernard Clayton says it won't win a beauty contest), but not too bad, and if I'd gotten it into the oven more quickly, it might not have happened. The batter is very sticky, and it is difficult to stir in the baking soda (dissolved in 1 Tbs. of water). There is a bit of brown streaking, which my breads had, if not thoroughly combined, but the recipe states it will not affect taste. I used my dough whisk. I'm not sure what might work better--perhaps putting it on a silicone mat? It was also hard to divide in half in the bowl (did not want to separate). I'm not sure such a wet dough would work in pans that are not nonstick. My pans are older, so the coating is not as good as modern coatings. One loaf came close to sticking, even though the pans were well-greased. I'm wondering if sprinkling them with farina (cream of wheat) would help. The bread bakes for an hour at 375F.

What I did differently: I used 1 cup of white whole wheat flour in place of 1 cup of bread flour in the 4-cup recipe. He does not recommend any particular brand of flour. Since KAF all-purpose is close to the strength of most regular bread flours, possibly I could have used AP, but since I was adding in the white whole wheat flour, I stuck with bread flour. The salt and yeast strike me as a bit high--2 1/4 tsp. (one packet) yeast, and 2 tsp. salt. Bernard Clayton used the instant dried yeast, while I used active dry yeast and proofed it with a bit of honey. Reducing the yeast and salt a bit might slow down the rise.

The bread has lovely holes, and the top in particular gives it a chewiness. The flavor is great when toasted. The smaller loaf pans may contribute to giving it more of the texture of an English muffin. Of course, nothing will match a true English muffin, but this recipe does come close. Bernard Clayton mentions that he got it from a small bakery on the Oregon coast.

I might try it with buttermilk next time--at least for half of the 2 cups of liquid. The recipe specified 1/2 cup powdered milk. I used 1/3 cup of the KAF special dried milk, which I note is KAF's usual adjustment.

[BakerAunt]

Let's hope that cooler weather is on the way, and people will be back in the kitchen baking.

Sunday morning, I baked a half recipe of my adaptation of The Ship's Galley Zucchini muffins (KAF website). Mine is healthier with half the sugar, less oil, and 1/3 white whole wheat flour. I also add cinnamon chips--ok, maybe less healthy in that regard--but delicious. I sprinkle coarse sugar on top and bake them in a Texas muffin pan. On Saturday, I baked a new recipe, English Muffin Bread, from Bernard Clayton's revised and expanded New Complete Book of Breads (pp. 52-53). In the evening, I baked my variation of the chocolate version of Anna's Swedish Butter Cake, in Susan Purdy's The Perfect Cake, pp. 102-103. My variation is to use double Dutch process cocoa and buttermilk. It's for my stepdaughter's birthday tomorrow. It will be frosted with her favorite white chocolate-cream cheese frosting. After years of using Wilton 9-inch pans, I treated myself to a set of 9-inch USA pans from Bed, Bath, and Beyond. They are truly superior.

[cwcdesign]

Mrs Cindy just asked me to post that her Meyer lemons will be ready in about 4-6 weeks (she'll have about 300). If anyone is interested in receiving some, please send her a text or email with your address. Her neighbor will also have ruby red grapefruit and she'll be glad to send some of that too. Rhonda will help her with the picking, packing and shipping.

BakerAunt, since I can't seem to access Zen's site, could you please post this information there? Thanks!

[wonky]

I will try to relate to all of my friends here, the reason I have not been her lately. I promised several people a recipe a couple of weeks ago, but have not been able to make good on that promise.

Many of you may recall when I lost my nephew Eric (the fireman) a couple of years ago to brain cancer.

Just when you think it couldn't get any worse, it has. Now, my sisters daughter Mallory, Eric's sister has been diagnosed with the same brain cancer. This is a GLEOMA, and is the same tumor that took Ted Kennedy's life. Mallory just celebrated her 30th birthday. She is a district manager for Maurice's. She was experiencing some loss of feeling, and numbness on her left cheek and tongue. Her physician ordered an MRI, and a lesion was found. This type of tumor has "fingers", which come out of the lesion and wrap them selves around brain tissue, and cannot be removed without causing significant damage to the brain. Yesterday my sister Lisa accompanied Mallory to the Marshfield Clinic for pre-surgical testing, and also to have her head shaved for brain surgery today. We were all holding out hope that the tumor would not have gotten to the point of having these fingers, but the surgeon told us that there were fingers present. She is in ICU this evening, and will probably be transferred to the appropriate unit tomorrow. The final biopsy's won't be available until early next week. At that time he will make his recommendations re: chemo and/or radiation.

Needless to say, my sister is beyond devestation to the point where she is almost unable to function.
She still visit's Eric's grave at least twice a week. We are not only concerned about Mallory, but Lisa is very fragile, and we are keeping a very close eye on her.

The rarity of this happening to two siblings is beyond comprehension, and it had been discovered at the time of Eric's diagnosis, that he was missing chromosome 18. Genetic testing is now underway to determine of Mallory is also missing that same chromosome, which has been explained to us can cause this type of tumor. Several of Lisa's other children are in contact with their insurance companies to see if they will pay for this testing.

Lisa and her brother Richard were adopted by our parents when they were only 3 and 5 years old, so genetically there is no connection. Lisa's husband Tom, Mallory's father has no incidence of this genetic abnormality. Lisa recently reconnected with her birth family, and there does not seem to be any such abnormalities there either.

Lisa is blaming herself saying she must have done something wrong that two of her children have this horrible cancer. Like I said, she is in a very fragile state, and she is never left alone.

Please forgive me for not being here. I love all of my baking friends, and the support I received when Eric was so sick got me through one of the worst times of my life.

I will try to update all of you when I can. Blessings to all...Chris (Wonky)

[cwcdesign]

I sent Cindy an e-card because I couldn't get some flowers sent in time. Got a quick reply (bluemountain makes it easy to do that). Her caregivers took her to her favorite Vietnamese restaurant for lunch and she was very happy. When the flowers arrived 2 days late, I got a text with a picture of them. Turns out she'd had a bad day in between. The flowers lasted almost a week, so I heard from her most recently 2 days ago. Hope that helps

[aaronatthedoublef]

Let's try this again... sorry I typed a long response a couple nights ago and then my browser timed out as it was posting and it was lost. So here we go.

First, thanks for your replies.

This is the third year I've done the class. Mike, it is a blast for me and the kids seem to like it as I've been asked back to do it again. The difference this year is they would like me to do this with the seventh and eighth grades. In the past I've made about 15 pounds of dough. This year's eighth grade is bigger than last plus the seventh and I figure I'll need around 30 pounds.

The last two years I made four batches in my 5qt KA on Saturday afternoon and let it rise overnight in my refrigerator. Then Sunday morning I moved it to temple and cut it into 15x1 pound rounds. I then cut up each pound into three balls, wrapped them, and put them back in the refrigerator.

Then the kids came in and we shaped loaves of challah. Some made simple, three stand braids and others were more ambitious. A girl last year made three of the best looking loaves of challah I've ever seen including a three strand, braided round.

We set the challah aside to rise and then I showed them how to make the dough to the point where I put it in the refrigerator for the first rise. I've used my recipe in my mixer. This year I want to show them a no-knead recipe so they know a $250 stand mixer is not a requirement to make bread. And I know I could make my loaf and knead it by hand but I am too lazy. I did it for my son's bar mitzvah when I needed a loaf bigger than I could make in my mixer but I don't want to do that again. 🙂

As to making the dough, the eighth grade teacher has offered to meet me at temple with her mixer and help me pre-make the dough. Also, I have a second, 4qt mixer that I could bring so we could make three batches at a time. We might even be able to open it up to students and parents who are interested.

Or, I could ask a chef friend if I can steal some time in one of his restaurants and make the dough in one batch in his big Hobart.

The other thing is what we do with the challah. Two years ago we did this in the fall and gave them to congregants who could not come to temple during the high holidays. Each student delivered a loaf to someone so that was very personal.

Last year they sold the loaves to the temple for a buck a piece and gave the money to the local food bank. If they sell them this year they need to raise the price. Supermarket challah sells for about $2 a pound and this is way better bread (even if some of the them are a little funny looking). It's a fundraiser so people should be a little generous. And we use pretty good ingredients.

I wanted to start planning now because we're doing this in February and time has a way of creeping up on me and I don't want to wait until the last minute.

Thanks

[Mike Nolan]

Two of my computers got auto-upgraded to Win 10, I wish they were still running Win 7. (One of them seems to have stopped running completely now, so I've got a new W10 laptop from Dell I'm still breaking in.)

We've got a Trader Joes about 8 blocks from here, I doubt I go there more than 2-3 times a year. Costco just announced plans to open their first Lincoln location about a mile from us (with some neighborhood opposition), that'd make it a lot closer than the nearest Sams.

• This reply was modified 9 years, 7 months ago by Mike Nolan.

[rottiedogs]

White Bean Dip With Pita
Submitted by sweetielola on May 27, 2005 at 10:57 pm

DESCRIPTION
White Bean Dip with Pita

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
White Bean Dip with Pita Chips
Recipe courtesy Giada De Laurentiis

1 (15-ounce) can cannellini beans, drained and rinsed
1 clove garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas
1 teaspoon dried oregano

Preheat the oven to 400 degrees F. (I do 375)

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color. Watch carefully.

Serve the pita toasts warm or at room temperature alongside the bean puree.

[rottiedogs]

Tomato Chutney/And Used As An Appetizer With Brie
Submitted by sweetielola on September 09, 2003 at 11:05 pm

DESCRIPTION
Tomato Chutney/and used as an appetizer with brie

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Green Tomato Chutney

2-1/4# green tomatoes, peeled, cored, and chopped into 1/4"-1/2 chunks (about 6 cups)
1/2 cup white tarragon vinegar
1 c cider vinegar
1-1/2 cups dark brown sugar, firmly packed
1/2 cup sugar
1 tsp. kosher salt
2 TB finely chopped crystallized ginger
1 cup golden raisins
1-1/2 tsp. ground coriander
2 tsp. curry powder
1 tB grated lemon zest
2 TB freshly squeezed lemon juice
2 tsp finely chopped garlic

Put the tomatoes into a nonreactive Dutch oven. Add remaining ingredients and bring to a boil over high heat. Reduce the heat to medium-low and simmer about 40 minutes, stirring occasionally, until most of the liquid evaporates and has thickened.

When the chutney is close to done, fill a large pot with water sufficient to cover 1/2 pint Mason jars by an inch or 2 and bring to a boil. Using tongs, submerge 3 jars into the boiling water and boil for 5-6 minutes, adding the seals toward the end. Leave at a boil.

Carefully remove a jar, fill with chutney to within 1/4" of top. Put top on, and repeat with remaining jars.

Put through a 20-minute hot-water bath.

Let sit over night upside down, and check seals. Shelf life of 1 year.

Yield 3 1/2 pints.

I got the following brie recipe, which I use the tomato chutney on from Allrecipes.com:

1 (2.2 pound) wheel Brie cheese
2 teaspoons ground curry powder
1 (12 ounce) jar mango chutney (use the tomato)
1 cup chopped cashews
1 French baguette, cut into 1/2 inch slices

Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Sprinkle curry powder over top and sides of Brie; rub the curry powder into the rind to thoroughly coat the surface. Place the Brie wheel in a large pie plate or oven proof dish. Spread a generous layer of chutney over the top, and evenly sprinkle with cashews.
3 Bake 15 minutes in the preheated oven, or until cashews are slightly golden and cheese inside the rind is melted. Serve with slices of baguette.

[rottiedogs]

Sweetie's Taco Salad
Submitted by sweetielola on May 19, 2003 at 1:44 am

DESCRIPTION
Sweetie's Taco Salad

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1-1/2 lbs ground chuck, browned and drained
1 small chopped green pepper
1 chopped large onion
1 can red kidney beans
1 bottle (8 oz) mild taco sauce (though I often had med or hot if large amt)
1 bottle Itlian Dressing (8 oz)
about 8 dashes Tabasco sauce

Marinate above ingredients overnight.

Then several hours before serving add:

1 can sliced black olives
1 large avocado sliced (optional -- sometimes I do often I don't)
2 or 3 large tomatoes, diced

Just before serving add:

1 bag crushed taco/or dorito chips and grated cheddar cheese--quantity is to taste. Usually I use dorito, a little more zip!

Enjoy!

I will also post a summer sloppy joe recipe.

[rottiedogs]

Sweetie's Refrigerator French Bread
Submitted by sweetielola on May 17, 2003 at 12:48 am

DESCRIPTION
Sweetie's Refrigerator French Bread

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
2-1/4c water
1 tB salt
2 TB butter or oleo
3 c all-purpose flour
2 Pkgs active dry yeast
1 tB sugar
3-1/4-3-3/4 c ap flour
salad oil
cold water
1 egg white
1 TB water

Heat water and butter to 120F. Assemble doughmaker. In large mixer bowl combine 3 cups flour, yeast, sugar, salt, and warm water mixture. Mix with doughmaker at highest speed for 3 minutes. (It may be necessary to scrape sides of bowl with rubber scraper). Add 3-1/4 c flour and continue kneading 3 more minutes. If dough is sticky, knead in enough of remaining 1/2 cup flour to form a stiff dough. Place dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place 30 minutes. Punch down and divide into 2 equal parts. Roll each into a 15" x 8" rectangle on lightly floured board. Roll each up tightly jelly-roll style, beginning with long side. Seal edges and ends well by rolling with hands. Place seam-down on baking sheet. Slash top of loaves diagonally at 2-inch intervals with a sharp knive. Brush with oil; cover. Refrigerate 2 to 24 hours. When ready to bake, remove from frig, uncover. Let stand 10 minutes. Brush breads with slightly beaten egg white and water. Bake in preheated 400F oven 35-40 minutes. Cool on wire rack. Enjoy!

Not sure when I got/developed this recipe so if it is from some source that desires credit, I've been making it for 30 years 🙂