breakfast – Audrey's 74

English Muffin Bread

Giulia Doyle — Sun, 10 Jan 2016 15:29:34 +0000

I love English muffins, something I could not get my hands on growing up in Switzerland. But when I lived in the States I often bought them and had them well toasted with melted butter and jam, or cream cheese and jam, or as a ham and cheese sandwich. They work in so many ways with their crunchy crust, soft insides and yeasty taste. I wanted to make my own often enough, but never got around to it.

Instead of making individual muffins I decided to try a English muffin recipe in a pan first. These turned out great! I probably over-mixed the dough at the end a bit so there aren’t enough craggly holes, but overall I am very happy with the results. We loved them slightly warm from the oven and the next day well toasted.

English Muffin Bread

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 1 hour, 30 minutes

Yield: 2 loaves

loosely adapted from How Sweet It Is Whole Wheat Pumpkin Spice English Muffin Bread

Ingredients

cornmeal for loaf pans and top of loaves
5 cups all-purpose flour (separated into 2 cups and 3 cups)
2 packages (4 1/2 teaspoons) active dry yeast
2 teaspoons cinnamon
1/4 teaspoon baking soda
2 cups warm milk
1/3 cup apple sauce
2 tablespoon honey
1/2 tablespoon olive oil
1/2 cup warm water
2 teaspoons salt

Instructions

Grease two loaf pans with non-stick spray and sprinkle with cornmeal, moving the pan around so the cornmeal coats all the sides. Remove any of the excess.
In the bowl of your electric mixer combine 2 cups flour, yeast, cinnamon and baking soda. Add in milk, apple sauce, honey, olive oil and water, beating on low speed until combined, about 30 seconds. Increase the speed to medium-high and beat for 3 minutes, scraping down the sides if necessary. Decrease speed to low and add in remaining flour and salt, mixing until just combined - do not over mix, do not knead. The dough will be sticky.
Divide batter equally into two loaf pans and sprinkle the tops with cornmeal. Cover and let rise in a warm place until doubled in size, about 45-60 minutes.
After about 30 minutes of the dough rising, preheat oven to 375 F degrees. Bake for 35 minutes, or until tops are golden brown. Remove from the oven, ensure they are cooked through with toothpick and immediately remove from pans. Set aside to cool.

/2016/01/10/english-muffin-bread/

Cheese and Herb Waffles

Giulia Doyle — Wed, 08 Oct 2014 12:43:49 +0000

I didn’t really know anything about savoury waffles. My only experience with waffles growing up where the wonderfully large ones I’d get at French beach side resorts – topped with a heaping pile of whipped cream or sprinkled with cinnamon sugar. Once I moved to North America I ate them like I eat pancakes, with butter and maple syrup – maybe I’d add a pile of strawberries from time to time. But a couple of months ago I had a craving for savoury waffles – a little salty, a little bit of cheese and naturally an egg on top. It turned out just as I imagined – fluffy, crispy, cheesy with a hint of pepper and a nice runny yolk. At the time I shared it on Instagram and have since been thinking about sharing them here – it only took eight months, but here we are. Amazing cheese and herb waffles for your weekend brunch, lunch or even dinner. Enjoy!

Cheese and Herb Waffles

Prep Time: 10 minutes

Cook Time: 5 minutes

Yield: This made 3 large waffles

Ingredients

1 cup all-purpose flour, spooned and leveled
1 tbsp. sugar
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup milk
2 large eggs
4 tbsp. unsalted butter, melted
1 cup of grated cheese (I used three kinds)
1/2 cup of chopped herbs such as parsley and/or basil

Instructions

Preheat the waffle iron according to the manufacturer's directions. In a large bowl, whisk flour, sugar, baking powder, salt and pepper. Set aside. In another bowl, whisk milk and eggs; pour over flour mixture and stir gently to combine. Gently whisk in butter and stir in herbs and grated cheese. Don't over mix Following manufacturer's directions, cook the waffles until deep brown and crisp.
For standard waffle irons, pour 1/2 - 1 cup of batter into the centre of the iron, allowing the batter to spread evenly across the iron. Waffle will cook in about 5 minutes or until steam stops escaping. Make sure waffles are crispy.

Notes

Cooking time and yield really depend of the type of waffle iron you use. Keep them warm in low heat oven by placing them single layer on a cookie sheet.

/2014/10/08/cheese-and-herb-waffles/

Eggs and Smoked Salmon Toasts

Giulia Doyle — Mon, 18 Mar 2013 09:43:41 +0000

We seem to only eat eggs on the weekend. Sometimes I wonder why I don’t make eggs more often during the week. They are fast and keep you going. But weekday mornings are just crazy – between the kids not wanting to eat breakfast or get dressed, lunches and book bags to pack – I’m lucky if we get out the door on time with something in our bellies. The eggs would just be ignored and that would be sad. So I save them for the weekend, when we’re not in a hurry and can enjoy a breakfast when our bellies are ready for it. Most weekends that would be an hour later than during the week.

This time we added some smoked salmon. It gives the meal a beautiful colour and satisfying salty flavour – adding my usual cream cheese to the bread makes these eggs perfect for breakfast, brunch or a light lunch.

Eggs and Smoked Salmon on Toast

Ingredients

Fresh whole wheat crusty bread
Eggs
Milk
Smoked Salmon
Cream Cheese
Chives or Dill
Salt and Pepper

Instructions

Cut your fresh bread into slices. If the bread is a day or so old, toast the slices.
Scramble your eggs in a hot pan and finish off with a splash of milk.
Fold small pieces of smoked salmon into the hot eggs.
Salt and pepper to taste.
Spread a small amount of cream cheese on each piece of bread, top with egg/salmon mixture and garnish with chives or dill.
Serve warm.

/2013/03/18/eggs-and-smoked-salmon-toasts/