Dear god, yes!

Dear god, yes!

Ok folks, here’s the thing.  I do not go in for this New Age, wheat­less non­sense.  Give me carbs and give me a lot of them.  I could eat noth­ing but bread for the rest of my life and die a hap­py man. This man could live by bread alone.  And the best kind of bread, the very best kind, is home­made bread.  Bread is one of the old­est cooked foods known to man (it’s approx­i­mate­ly 30,000 years old!) and there’s a good rea­son why.  Bread is freak­ing deli­cious.  Also it’s a way bet­ter way to eat wheat than just as cream of wheat or what­ev­er (ugh.)

So Novem­ber 17th is Home­made Bread Day, i.e. the best day ever.  So in hon­or of the best day ever, let me give you the recipe for my favorite home­made bread, Eng­lish Muffin Bread!  (From which is the best web­site.)

2 cups milk
1/2 cup water
2 table­spoons corn­meal
6 cups bread flour
2 (.25 ounce) pack­ages active dry yeast
1 table­spoon white sug­ar
2 tea­spoons salt
1/4 tea­spoon bak­ing soda
1. Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Light­ly grease two 8x4 inch loaf pans; sprin­kle corn­meal inside pans.
2. In a large bowl, mix togeth­er 3 cups flour, yeast, sug­ar, salt and soda. Stir milk into the flour mix­ture; beat well. Stir in the remain­ing flour, 1 cup at a time, until a stiff bat­ter is formed. Spoon bat­ter into pre­pared pans. Cov­er and let rise in a warm place for until near­ly dou­bled in size, about 45 min­utes. Mean­while, pre­heat oven to 400 degrees F (200 degrees C).
3. Bake in pre­heat­ed oven until gold­en brown, about 25 min­utes. Remove from pans imme­di­ate­ly and cool.
Here it is in all its toasted and buttered glory.  Bask in its amazingness.

Here it is in all its toast­ed and but­tered glo­ry. Bask in its amaz­ing­ness.

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So, what do you think?