Take a Megabite

Cornmeal Yeast Rolls

Putting a sandwich on these guys is like having a sandwich on a corn muffin. Honestly, I can’t imagine anything better.

I’m excited to make these the next time Jake makes pulled pork …  ribs or briskit. Basically, these would accompany BBQ-ed goodness in a dreamy way.  But for now peanut butter and strawberry jam will do.

Oh yeah! It’s September! So I guess instead of BBQ-ing we should be thinking about beef stew and pumpkin everything. Well, these rolls are cool in that they can transition effortlessly from summer to fall. Like wearing your favorite dress with tights, or something.

Cornmeal Yeast Rolls
Recipe adapted from cdkitchen

Ingredient:

• 1 envelope active dry yeast
• 1/4 cup lukewarm water
• 1 t sugar + 1/4 cup granulated sugar, divided
• 1/4 cup butter, melted and cooled
• 1 cup milk
• 1 egg
• 1 t salt
• 3/4 cup cornmeal
• 3+ cups all-purpose flour

Directions:

1. In the bowl of a stand mixer fitted with the dough hook (or any large bowl+ an electric mixer), combine the yeast, water and 1 teaspoon sugar and let stand until bubbly, about 5 minutes.
2. Mix in 1/4 cup sugar, butter, milk, egg, salt and cornmeal. (If mixing by hand switch from your hand mixer to a wooden spoon before adding the flour.) Add 2 1/2 cups flour and mix until combined.
3. Knead in the remaining 1/2 cup of flour on a lightly floured surface for 7-10 minutes or in a stand mixer for about 5 minutes. Add more flour as needed to keep the dough from being too sticky.
4. Transfer to a medium lightly greased bowl, turning to coat. Cover with plastic wrap and set in a warm place to rise until double in bulk  (1-2 hours).
5. Line 2 baking sheets with parchment paper. Form the dough into about 14 (2.5 oz.) rolls and place on the prepared baking sheets leaving a couple inches of space between. Cover lightly with a dish towel and set aside to rise until puffy and almost double in size (45 minutes – 1 hour).
6. Meanwhile preheat oven to 375ºF. Bake for 10-14 minutes, or until golden brown. Allow to cool completely on a wire rack before storing in an airtight container to enjoy for days.

Just dunk this in some beef stew already.

English Muffin Bread

I’ve been napping after work.

…And there is a moment after I wake up that I have to decide to get up and do something or I’ll end up napping and doing nothing until it’s too late to do anything. Last night I woke up and made myself get up and be productive by making this English Muffin Bread! This bread isn’t the kind you have to set aside a whole Saturday for all the raising time and a long baking time. This is the kind you can wake up at 7:30pm from a nap on a Wednesday and make and eat for breakfast. With only 45 minutes of raising and no kneading allowed, you end up with two loaves of delicious bread.

Keep both and freeze one, or give a loaf away to a toast loving friend!

English Muffin Bread
Recipe adapted from Allrecipes

Ingredients:

• 2 cups milk
• 1/2 cup water
• 2 (.25 oz) packages active dry yeast
• 5 1/2 – 6 cups flour
• 1 T granulated sugar
• 1/4 t baking soda
• 1 t salt
• 2 T corn meal

Directions:

1. In a small saucepan, heat milk and water until very warm, but not hot.
2. Combine 2 cups flour, yeast, sugar, salt and baking soda in a large bowl.  Add warm milk and water mixture and beat well. Stir in enough of the remaining flour  to make a stiff batter one cup at a time. Divide between two nine by five loaf pans that have been greased and dusted with corn meal. Sprinkle some corn meal on top too. Cover with a light towel and let rise in a warm place for 45 minutes.
3. Bake at 400 degrees for 25 minutes. Remove from pans immediately and let cool.

It’s really good toasted.
So put that in your toaster, and toast it.

My breakfast!