English Muffins

Lesli Dustin

These are the best right off the griddle with butter and jam. Use leftovers for mini pizzas for kids' lunch, or "egg mcmuffins."

1 cup milk
2 T. sugar
1 t. salt
3 T. butter
1 cup warm water
1 T. yeast
5 1/2 cups flour

Heat milk; add butter and stir until melted. Let cool to warm. Put yeast in water and stir in milk mixture, sugar and salt. Add 3 cups flour and beat. Add additional flour until dough is stiff. Knead for several minutes. Let rise one hour. (Be patient. This recipe doesn't like to be rushed.) Sprinkle counter with cornmeal. Pat dough into 1/2 inch thickness on cornmeal. Cut out muffins with a round biscuit cutter. Let rise 1/2 hour. Lightly grease griddle and heat to medium. Cook cornmeal-side down until golden brown (about 10-15 minutes) and then turn over and cook the other side. Use a fork to split in half to eat.

Baguette with Herbed Oil

Lesli Dustin

The bread recipe is from Cooking Light and the dipping oil isn't.

1 package dry yeast (about 2 1/4 tsp.)
1 1/4 cups warm water
3 cups bread flour, divided (about 14 1/4 oz.) I have used all-purpose flour with good results
1 t. salt
cooking spray
cornmeal

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 2 3/4 cups flour to yeast mixture; stir until a soft dough forms. Cover and let stand 15 minutes. Turn dough out onto a lightly floured surface; sprinkle evenly with salt. Knead until the salt is incorporated and the dough is smooth and elastic (about 6 minutes); add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands; dough will feel slightly sticky. Place dough in large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place about 40 minutes, or until double in size. Punch dough down; cover and let rest 5 minutes. Divide in half. Working with one portion at a time, roll each portion on a floured surface into 12 inch rope, slightly tapered at ends. Place ropes on large baking sheet sprinkled with cornmeal. Lightly coat dough with cooking spray, and cover; let rise 20 minutes or until doubled in size. Preheat oven to 450. Uncover the dough. Cut 3 (1/4-inch deep) diagonal slits across top of each loaf. Bake at 450 for 20 minutes or until browned on bottom and sounds hollow when tapped. Yield: 2 loaves, 12 servings each.

I put a little olive oil into a bowl with some minced fresh garlic, and herbs of your choice. I use oregano and basil. Microwave for a few minutes; be careful because oil and bowl will be very hot. Serve as an appetizer with bread slices for dipping.