Thursday, September 23, 2010

A Cheese Muffin

The poets have been
mysteriously silent on
the subject of cheese.

~G. K. Chesterton

A quick little muffin:
 great with soup,
 salad, pasta or
 even alone.

Cheese Muffins

3 cups grated chedder cheese
2 1/2 tsp. baking powder
1 1/2 cup all-purpose flour
1 T. sugar
1/2 tsp. salt
1 egg
1 cup milk
4 T. butter, melted

Sift together dry ingredients.
Stir in grated cheese until
well coated. 
Beat egg in milk.
Stir into flour mixture
until just combined.
Fold in butter.
Bake in greased muffin
tins at 350 degrees
for 20 minutes or
until golden brown.

Wednesday, September 15, 2010

Buttermilk and Honey

I do like a little
bit of butter to
my bread.

~ A.A. Milne,
When We Were
Very Young

A wonderful bread to
serve at tea time...
or anytime.

Buttermilk Honey Bread

1 1/2 tablespoons yeast
1 teaspoon sugar
3/4 cup warm water [110 degrees]
1 1/2 cups buttermilk, room temperature
2 tablespoons unsalted butter, melted
3 tablespoons honey
1 tablespoon salt
6 1/2 cups bread flour

1. Dissolve yeast and sugar in warm water. Let stand about 10 minutes.

2. Combine  buttermilk, butter, honey and the yeast mixture in a large mixing
    bowl. Add salt and two cups of the flour. Mix well. Continue adding flour, a
    cup at a time until well combined. Knead until soft and elastic.

3.  Place in a well oiled bowl, turning to coat. Cover and allow to rise until
     double in volume, about an hour.

4. Punch down and divide in half. Shape as desired and let rise until double in
    size, about 40 minutes.

5.  Bake at 375 degrees in a preheated oven until tops are golden brown and
     the bottoms of the loaves  sound hollow when tapped.