English Muffin Bread

This bread is delicious and tastes like an English Muffin :)

Recipe From BHG Diet Cookbook

Ingredients

•     Cornmeal
• 6  cups  all-purpose flour
• 2    packages active dry yeast
• 1/4  teaspoon  baking soda
• 2  cups  milk
• 1/2  cup  water
• 1  tablespoon  sugar
• 1  teaspoon  salt

Directions

1. Grease two 8x4x2-inch loaf pans. Lightly sprinkle pans with cornmeal to coat bottom and sides; set pans aside.
2. In a large mixing bowl combine 3 cups of the flour, the yeast, and baking soda; set aside. In a medium saucepan heat and stir milk, water, sugar, and salt just until warm (120 degree F to 130 degree F). Using a wooden spoon, stir milk mixture into flour mixture. Stir in remaining flour.
3. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes).

4. Bake in a 400 degree F oven about 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks. If desired, serve with Honey Butter. Makes 2 loaves (32 servings).

Banana Bread

 

Who would have ever known that you can make a wonderful loaf of Banana Bread from yucky bananas. The recipe I use is from the Better Homes and Gardens new Cook Book. I visited there website here and found really helpful hints. I was going to add my recipe, but you will see at the website there are many many varieties to this simple and sweet bread. 

 I've tried to make this bread in my bread machine but it was not good. It is worth making this with out your machine.

This time I had substituted almonds for walnuts and it was very good. If you can always wrap your cool banana bread and serve the next day when the flavors have had time to meld beautifully.

Banana Bread with walnuts