December 25, 2012 by Joanne T Ferguson
When I came across this recipe on Baked by Rachel http://www.bakedbyrachel.com/2012/12/english-muffin-bread/, I knew I just “had” to put it on the list, TRUE!
I am not a baker per se, but KNEW if this stayed on the list long enough, it WOULD be make one day!
So today, is the day, decided to do,
And slightly adapted the recipe too!
Has not been on the list long, SO easy to do,
I hope I can inspire Rising to the Occasion to bake too! WHOO HOO!
Note: the dough appears sticky, a lightly greased rubber spatula is a good suggestion
Rising to the Occasion English Muffin Bread
2 1/2 cups bread flour
1 sachet dry yeast (7 grams)
1/2 tablespoon Xylitol*
1 teaspoon salt
1/2 teaspoon baking soda
1 1/4 cups milk, heated to 120 degrees
polenta, finely ground, to sprinkle and dust with
1. Lightly grease an 8×4 loaf pan and sprinkle with polenta.
2. In large bowl, combine dry ingredients.
3. In saucepan on stove, heat milk to 120 degrees.
4. With mixer on low, pour milk slowly into mixer, continuing to mix on medium speed until dough comes away from the bowl.
5. Lightly grease a spatula. Transfer dough to prepared loaf, spreading to all ends. Lightly sprinkle with polenta and cover with plastic wrap. Let set for 90 minutes in a warm spot. Remove plastic prior to baking.
6. Preheat oven to 180C. Bake for 30 minutes. Allow bread to cool in pan before turning onto a wire rack or cutting board.
7. Serve as desired with butter or jam.
8. Store remaining bread in airtight container and ENJOY!
Opened my pantry, what do I see?
This can of Pflaumen Mus** STARING back at me!
I thought, “PERFECT!”, as it has been “on the list” to try,
Haven’t gotten to it to date, and don’t know why!
If you are like me, there are two places that I am like a kid in a candy store. The first being a spice shop. As soon as I walk in the door, I don’t know if it is just me, but all the exotic spices send me mentally to faraway places to experience and see! 🙂
The second is a specialty gourmet food store. Just browsing at all the different jars and cans, packs, boxes I become POSSESSED! (In a good way!) It is almost an instinctive “impulse” that I take things off the shelf and they “magically” appear in my basket. It is always a good thing that I come back to earth to make it to the checkout.
Has this ever happened to you? I say to myself, “Oh, THAT looks interesting!” “Oh, THAT I would LOVE to try!” Sometimes I have NO CLUE what the spice, ingredient or food is, but I just have to “put it on the list” so I can make something with it one day!
I would be unable to describe the fruit butter taste, as I would lost for words; possibly a first! 🙂
Is it a butter? Is it a jam? I think this would go nice with some baked ham!
Hands up who wants to try this Rising to the Occasion English Muffin Bread with Pflaumen Mus today?
I can only WISH the smell of fresh bread in my post has now come your way! 🙂
*Xylitol is a natural sugar free sweetener that looks and tastes like sugar, but does not cause a “sugar spike” that other products cause. It has no bitter aftertaste and is great for cooking and baking too.
**Pflaumen Mus is a fruit butter puree. In German, “Mus” means puree. Interestingly, there is no butter in it and is named for its smooth consistency like mousse.