By Judyrae Kruse Herald Columnist
Talk about perfect timing — just when we’ve polished off the last few slices of Michael Koznek’s English muffin bread, up pops Arlington cook Jo Green.
“Here is another English muffin bread recipe for Michael Koznek of Snohomish,” she writes. “I hope he enjoys it as much as I do.
“I’ve also included my colonial brown bread recipe which I contributed to a potluck recently, and it was a big hit. Many asked for the recipe.”
The only thing better than a new recipe for homemade bread are two recipes, so let’s not wait to try:
English muffin bread
1¼ cups water
½ cup vegetable, canola or other favorite cooking oil
4-4½ cups flour, divided
¼ cup sugar
2 teaspoons salt
2 packages dry yeast
In a small saucepan, heat water and oil until very warm (120-130 degrees). Turn mixture into a large bowl and add 1½ cups of the flour, sugar, salt, yeast and eggs, blending just until moistened. Then beat 2 minutes at medium speed of electric mixer. By hand, stir in enough remaining flour to make a stiff batter.
Cover dough and let rise in a warm place until light and doubled in size, 45 to 60 minutes. Grease (not oil) and sprinkle with cornmeal two 4-by-8-inch loaf pans or three 1-pound coffee cans.
Stir down dough (beat vigorously) for 30 seconds and spoon into the prepared pans.
Cover and let rise in a warm place until doubled in size, 30 to 45 minutes. Heat oven to 375 degrees and bake the bread 15 to 20 minutes, until loaf sounds hollow when lightly tapped.
If baked in loaf pans, remove bread to cool. If baked in coffee cans, cool bread in cans for 10 minutes, then remove and cool completely.
Makes 2 standard loaves or 3 round loaves.
Colonial brown bread
4 cups whole-wheat flour
1 1/3 cups all-purpose flour
2 cups brown sugar
2 teaspoons baking soda
1 teaspoon salt
4 cups buttermilk
Preheat oven to 350 degrees. Grease two 5-by-9-inch pans. In a large mixing bowl, mix together the flours, sugar, baking soda and salt. Slowly add buttermilk, mixing until thoroughly blended. Pour into prepared pans and bake 1 hour.
Makes 2 loaves.
Do you have a bread recipe to share? Send it along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206, or email@example.com.