Happy Friday! Not to rub it in too much, but I got to sleep in a bit today. Oh yes, 7 am – gloooorious.
I have big plans today — punishment, really. I’m still beating myself up over not getting in my planned workout on Wednesday. I was in a rotten mood after dealing with rush hour traffic to take a stat lab to the hospital. A two-hour delay in my evening translated to a skipped workout and hanging out on the deck all night with Lily (yes, still loving this weather). The Lily girl is convinced bees and wasps are meant to be eaten. I’m not quite sure when she’ll learn. I like to think of her as smart, but at least I know she’s cute 😉
I digress. My punishment for punking out on my workout Wednesday is STAIRS. I have a route planned of 1/2 mile jaunts on either side of a 72-step staircase that I will run in sets of 3. I’m going to do that loop as many times as I can. Wish me luck.
But before I do that, I’m hoping this Whole Wheat English Muffin bread will bring me as much success as my Whole Wheat Cinnamon-Raisin Swirl Bread did on Saturday. Let’s hope.
Today’s recipe comes from Nicole’s blog (she has a great name, huh?), Cookies on Friday. I was assigned Nicole’s blog for a recipe swap and I’m so glad it worked out that I was introduced to a new blog! And a great recipe! Unlike me, Nicole is a baker, and a great baker at that. I want to sample everything she posts, but decided on this English Muffin Bread, which I turned into a whole wheat variety.
As a lover of English muffins, this bread immediately caught my eye. On one of his recent trips to Kroger, Mr. Prevention came back with whole wheat English muffins and they were gone in no time. I don’t usually buy bread and prefer to make my own, avoiding all of the preservatives, added salt, and eighteen syllable mystery ingredients.
This bread was simple to make and kept well for a week in an air-tight Ziplock. I most enjoyed this bread with a smear of reduced-sugar jam or even better…Biscoff Spread — the reason for my guilt over skipping that workout. A spoon has found its way into that jar (perhaps a finger if I’m desperate) far too many times this week…that stuff is sooo addicting, and even better over a slice of this bread.
Let’s call that breakfast before this killer workout, shall we?
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat pastry flour
1 Tbsp sugar
1 tsp salt
1/4 tsp baking soda
1 package (2 1/4 tsp) yeast
1 cup nonfat milk
1/4 cup water
2 Tbsp extra-virgin olive oil
cornmeal, for dusting
In a large mixer bowl, add the flour, sugar, salt, baking soda, and yeast; stir with the paddle attachment to combine.
In a small sauce pan, combine the milk, water, and oil and heat to between 120 and 130 degrees. Make sure to stir the liquid before measuring its temperature. Pour the hot liquid over the dry ingredients. Beat at high speed for 1 minute, the dough will be quite soft and sticky.
Lightly grease an 8 1/2″ x 4 1/2″ loaf pan, and sprinkle the bottom and sides with cornmeal. Using a greased spatula, scoop the dough into the prepared pan. Level out the dough.
Cover the pan with plastic wrap and let the dough rise until it’s just barely crowned over the rim of the pan (no more than 1/4 inch above the rim); about 45 minutes.
While the dough is rising, preheat the oven to 400 F.
Remove the plastic wrap, and bake for 22 to 27 minutes, until it is golden brown. Cool the bread for 5 minutes and then turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.
Yield: 12 slices.
Nutrition Information (per slice): 135 calories; 2.5 g. fat; 0 mg. cholesterol; 227 mg. sodium; 24 g. carbohydrate; 1.5 g. fiber; 2.2 g. protein
Result: English muffin…in bread form! Are you surprised? 😉 This was delicious and simple to make…and just as great made with half whole wheat flour. A slice of this bread for breakfast along with a pan-fried egg…or a smear of Biscoff. Mmm! Consider me a convert…no need for the processed stuff when bread-making is this simple. Enjoy!
Off for that workout! Have a wonderful weekend!