Well kids, it seems I’m still out of words — sort of.
I can of course talk your ear off over tea or cocktails, and there are a thousand travel stories running through my head that are trying to formulate themselves into something digestible, but somehow I’m struggling to come up with any incidental tidbits that can be remotely linked to English Muffin Bread.
Of course as I type that my bunny-hopping mind has just spun into the following stream of consciousness tangent …
English muffins … nooks and crannies … perfect for spreads … butter, tahini, coconut butter, crushed raspberries, jam … ohh concord grape jelly … apparently Concord grapes (and the farmers who make a living from them) may be extinct in under a decade because of big business and south american imports … who wants to make small batch, farm to consumer grape juice and jelly with me in Upstate NY?
… but only if I can live somewhere else during winter because winter on Lake Erie is evil … Sydney is so picturesque in summer … glad it’s not raining today … so gorgeous outside, what am I doing sitting at a computer … it’s too late to go to the beach, maybe I should take advantage of the non-rainy weather and paint a backdrop (cue creative distraction gene) …
backdrop done … hum, time for more tea and another slice of English muffin bread perhaps …
Oh wait, there is something not entirely tangential to mention about this bread. I found it while exploring Enriching your Kid, my assigned blog for March Secret Recipe Club. I was tempted first by the Purple Amaranth Paratha flatbreads and then by the Beetroot Cutlets but it was the English Muffin Bread that won the day.
I only gave it a slight twist, recreating the flavour of my favourite childhood English Muffin variety — honey wholewheat. Perfect freshly baked with a pat of butter, or toasted any day thereafter with a schmear of jam … now what was I saying about tangents?
Honey Wholewheat English Muffin Bread
Makes 1 loaf
- 2 c wholewheat flour
- 1 c unbleached white flour
- 1 ½ tsp salt
- ¼ tsp baking soda plus ¼ tsp baking powder
- 1 generous tsp dry yeast
- 1 ¼ c almond milk
- 2 Tbsp olive oil
- 1 Tbsp honey (or maple syrup)
- cornmeal, for pan
Grease a smallish-standard loaf tin (approx 8½ x 4½ inches) and sprinkle generously with cornmeal.
Whisk dry ingredients in a large bowl. Heat almond milk until just warm then whisk in honey and oil.
Pour wet ingredients into dry and mix well with a wooden spoon, the dough should be shaggy and wet.
Beat dough with the wooden spoon for 1 minute — don’t shortcut this step! — then tip into prepared pan. Use wet fingers to smooth surface and ease dough into corners, gently cover with oiled plastic wrap, and allow to rise in a warm spot for 45 mins to 1 hour.
As the dough reaches the top edge of the pan, preheat oven to 200°C (400°F).
Bake approximately 25 mins until golden and hollow when tapped. Cool in pan 5 mins then turn out onto a rack to cool completely. Slice and toast to serve.
- You don’t want the dough to rise more than a cm over the rim, the time it will take for your oven to preheat will finish the rise perfectly.
- I used a slightly larger-standard tin and ended up with a bit of a flat loaf, theoretically a smaller tin will create a taller loaf. Science says so.
dairy free // vegan (with syrup instead of honey) // soy-free