I was craving english muffins, but I didn’t want to go to the grocery store (because I spend way too much when I go shopping…I know, it’s bad). So, I decided to make them. And oh boy am I glad I made them. Jon and I are always on the look out for really good english muffins. Well, we definitely don’t have to look any longer. These were easy to make and so good to eat. You can find the recipe here.
Yesterday was filled with a lot of cleaning and baking. It was actually very fun! Not the cleaning part. But definitely the baking. Anyhow, I posted the cinnamon roll muffins yesterday. I think they’d also be good with cream cheese frosting. I also made homemade bread. I was really nervous because I’ve never made bread before. I’m not sure why I was so nervous, but I read and re-read the recipe several times before I finally began. Once I started there was no turning back. And I’m glad I kept going because it turned out fabulously! I found this recipe on Baking Bites. She got the recipe from Baking with Julia (as in Julia Child). Here are some pictures and the recipe! Enjoy! PS…the picture above has been edited using the Pioneer Womans seventies action. I chose this action because when I think of baking bread I think of women back in the days.
Classic White Bread
2 1/2 cups warm water (105/115F)
1 package active dry yeast
1 Tbsp sugar
6-7 cups all purpose flour
1 Tbsp salt
4 Tbsp butter, softened
Combine 1/2 cup water, yeast and sugar in a large bowl and let stand until foamy. Add remaining water, flour and salt to yeast mixture and mix with a wooden spoon or electric mixer. Mix until dough comes away from the sides of the bowl. Knead butter until dough is smooth and not sticky. Turn dough out onto lightly floured surface and knead another minute or two. Shape dough into ball and place in lightly oiled bowl. Allow to rise until double in size, about 1-1 1/2 hours.
Butter two 8×4 inch loaf pans and set aside. Place dough on lightly floured surface and divide in two equal portions. Roll out into a 9×12 inch rectangle. Fold one third of the dough down, then fold it down again. Pinch the bottom seam to seal. Fold each end over about 1/2 inch, tuck in any loose ends and pinch to seal. Place loaf seam side down into greased loaf pan. Cover loaf pan with lightly greased plastic wrap. Allow to rise until doubled in size, about 1 hour.
Preheat oven to 375 degrees F. Place loaves in over and back for 35-40 minutes. After 35 minutes, use an instant read thermometer to check the internal temperature of the bread. Once it reads 200 degrees F it is done. Remove loaves from pans immediately and let cool completely (2-3 hours) before slicing.
Makes 2 loaves
Happy Martin Luther King Day! So far the day has been fabulous! I was able to sleep in until 10:30am. I was catching up from my lack of sleep while I was at Rina’s. I think we stayed up until after 2am. What’s sad is that’s really early for a weekend at Rina’s. We usually stay up a lot later. Anyhow, when I woke up this morning I was starving! AND craving cinnamon rolls. So, I found this recipe on one of my new favorite food blogs! It was really easy and fast. I can’t say I’d ever replace this for the real thing…but it will definitely be my new go to for quick cinnamon roll cravings! Enjoy!
Cinnamon Roll Muffins
1 1/2 cups all purpose flour
1/3 cup sugar
1/4 tsp salt
4 tsp active dry or rapid rise yeast
2/3 cup warm milk (100-110F; low fat is fine)
3 tbsp vegetable oil
1/2 tsp vanilla extract
1 large egg
Filling/Topping
2 tbsp butter, room temperature
2/3 cup brown sugar
3/4 tsp ground cinnamon
pinch ground cardamom
Icing
1 cup powdered sugar
1-2 tbsp milk or cream
Combine flour, sugar and salt in a large bowl. Dissolve yeast in the warmed milk. Combine milk mixture, vegetable oil, vanilla extract and egg into the flour mixture. Mix until smooth. Pour into prepared pan (8×8 baking dish or 12 cup muffin tin lightly greased). Let rest for 15 minutes.
While the dough is resting, mix butter, brown sugar, cinnamon and cardamom in a small bowl using a fork until all the butter has been incorporated in the sugar and the mixture is crumbly. Sprinkle evenly on top of rested dough. Press crumble into the dough or use the back of a spoon to swirl it in. Place pan into a cold oven, then set the oven temperature to 350 degrees F.
Bake for about 20 minutes. Allow the muffins to cool a little before drizzling the icing onto it. Then EAT!! Enjoy!
