Thursday, March 11, 2010

Homemade bread and butter

This weekend E and I are having friends over for breakfast before we head down to the St. Paddy's day parade and this is one of the treats I am going to make, just to make it a little festive I am going to use green food coloring.

thanks to my neighbor Missy for the recipe- she is a bread making goddess!
English Muffin Bread from Missy
Ingredients
•2 cups milk
•1/2 cup water
•2 tablespoons cornmeal
•6 cups bread flour
•2 (.25 ounce) packages active dry yeast
•1 tablespoon white sugar
•2 teaspoons salt
•1/4 teaspoon baking soda
Directions
1.Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
2.In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
3.Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

cinnamon whipped butter
I was talking with my friends Ann and Tom last night and they were going on and on about how good this cinnamon butter is so I decided to look around for the recipe and this is what I found:

Version #1
This came from a copycat recipe website and is for restaurant quantity, but I am sure it could be cut down to a manageable size.

10 pounds butter, whipped until smooth
2 pounds honey
1 1/2 oz cinnamon

Whip butter until very smooth or it will not come out right. Then whip in the rest of the ingredients. Let sit in the refrigerator at least a few hours for the flavors to meld.

Version #2
1 pound butter
3 Tablespoons plus 1 teaspoon honey
1 scant teaspoon cinnamon


Version #3
1 stick butter (4 oz)
1 tablespoon honey
scant 1/2 teaspoon cinnamon

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