the home baker

Filipino/Spanish snail-shaped breakfast buns topped with butter, sugar, and grated aged edam cheese, broiled until golden brown…yummy

perfect with espresso coffee or thick chocolate and sliced aged edam

individually wrapped in cellophane to be sent to a friend

These loaves are very easy to make, the slices toast beautifully, they’re crunchy and chewy, and they have the typical nooks and crannies for butter and honey.

I love the nooks and crannies and the super crunchy crust

English Muffin Loaf (makes 2 loaves)

5½ C bread flour

2 packets active dry yeast

1 T sugar

2 tsp salt

¼ tsp baking soda

2 C milk

½ C water

• Grease and sprinkle with corn meal two 8 x 4 loaf pans, set aside.
• In a bowl of stand mixer, mix 3 C flour, yeast, sugar, salt, and baking soda. Heat milk and water to 125 - 130 degrees.
• With mixer on low speed, slowly add the liquid. Increase speed to medium and beat until smooth.
• Add the rest of the flour, half cup at a time and beat until a very stiff dough is formed.
• Spoon dough into the prepared pans. Sprinkle tops with corn meal. Cover with a damp cloth and leave in a warm spot for 45 minutes.
• Bake loaves in a preheated 400 degree oven for 20 minutes. Immediately remove from pans and let cool completely on a rack before slicing.

crunchy chewy, good with creamed organic honey

pillow soft minty chocolate cupcakes

the recipe is here

rye seeded loaf with quinoa, whole hazelnuts, pumpkin seeds, and apricots