English Muffin Bread

[mickeydownunder]

If you want to know more about the story behind me making it, you will need to click on my About Me page for my website


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Hope you have a great day too!

[Zurie]

Looks delicious -- I can picture my 2 breakfast eggs on slices of that muffin bread.

[mickeydownunder]

Zurie wrote:
Looks delicious -- I can picture my 2 breakfast eggs on slices of that muffin bread.

I'll join you Zurie...be right over!!

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Hope today is a good day for you

~45C here! TRUE!

[superfoods33]

Nice recipe. I am going to try it at my home. Please tell me some tips to cook this recipe.

[mickeydownunder]

superfoods33 wrote:
Nice recipe. I am going to try it at my home. Please tell me some tips to cook this recipe.

G'day and BIG thanks for your time and comments too!

Congrats in JOINING food.com JUST today and in being able to navigate around the site and already post : Well done

We look forward to hearing from you more in the photos forum and perhaps in the future you might share your photos and recipes in the database too. If you have any questions, feel free to PM me (click on my username ) and send me a personal message too

I have PM'ed you with a link and hopefully that helps answer you question too



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[Chef shapeweaver ©]

That bread looks so

[AskCy]

BREAD ???.. !!!..... you know thats BREAD don't you ?.. BREAD !.. is it only Australian bread you can't eat ?...

looks lovely... I could see a slice or two of that toasted and heavily buttered !

Steve

[mickeydownunder]

AskCy wrote:
BREAD ???.. !!!..... you know thats BREAD don't you ?.. BREAD !.. is it only Australian bread you can't eat ?...

looks lovely... I could see a slice or two of that toasted and heavily buttered !

Steve

Yes Steve it IS bread and made it in YOUR homour too lol

I have to limit sugars ...... so it is the HIGH SUGAR content in bread that I limit...made this with Xylitol which I can have so I CAN have my bread and eat it too!

Hope you are enjoying the BREAD photos too!

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[Debbwl]

Chef shapeweaver © wrote:
That bread looks so

Ditto and did you know you rocked that photo? No? Well you did

[mickeydownunder]

Debbwl wrote:

Chef shapeweaver © wrote:
That bread looks so

Ditto and did you know you rocked that photo? No? Well you did

WHOO HOO and a VERY big thanks to you!

The camera does all the work I swear!! ALL it asked me to do is point and shoot and it takes care of the rest! It's POSSESSED (in a good way) lol

Hope you have a great day and thanks!

[AskCy]

high sugar ? do you mean the starch in the flour or added sugar ? (I sometimes add a tsp of sugar to feed the yeast but thats it)

Steve

[mickeydownunder]

AskCy wrote:
high sugar ? do you mean the starch in the flour or added sugar ? (I sometimes add a tsp of sugar to feed the yeast but thats it)

Steve

Breads have different sugars

For example, Helga's Breads (worldwide) they have no preservatives and the marketing is great, BUT in order to make up for that they add HEAPS more sugar to make the flavour taste better , hence people buy

I have recipes for doughs and breads that do not need any sugar to activate the yeast. I would not have believed it myself and the pizza dough does rise in the fridge over night

Must be my Mickey Magic lol

a tsp of sugar is not going to kill anyone but for someone with a sugar related difficulty, 1 tsp and 1 tsp and 1 tsp ALL add up

That's why I use the Xylitol as a sub for sugar...same taste, enhances flavours in cooking and baking and doesn't give "the spike" It is quite a bit more expensive than sugar, but for me what's the price of health...

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Thanks Steve

Hope you have a great day too!

[AskCy]

you could just leave the tsp of sugar out ... it still rises (using fast acting dried yeast)..

[mickeydownunder]

AskCy wrote:
you could just leave the tsp of sugar out ... it still rises (using fast acting dried yeast)..

What's the difference between fast acting yeast and yeast and PLEASE don't say one is quicker lol

I thought all yeast was the same and thanks

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[AskCy]

fast acting dried yeast comes in handy sachets, you add it directly into the flour, mix around to distribute it and add the water... you don't have to make a mixture of it in water first etc...