26 August 2009

english muffin bread •

I really should call this “It Makes Great Toast” bread, because that remark is what I hear the most when I make this for the family. Besides that great feature, it goes together quickly, making it possible to have bread on the table in a little over an hour.

English Muffin Bread •

2 cups milk (dairy or soy, or a combination)
1/2 cup water
1/2 cup wet okara (straight from your machine)
4 cups unbleached white flour
2 cups whole wheat flour
4-1/2 teaspoons yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
Yellow cornmeal for dusting pans and bread

In a small saucepan:
Combine milk, water and okara. Heat until very warm (120 - 130 degrees).

In a large mixing bowl:
Combine 3 cups flour, yeast, sugar, salt, and baking soda. Add warmed liquid ingredients to dry ingredients, beat well. Stir in rest of flour to make a stiff batter. Dust two (8-1/2 x 4-1/2) loaf pans with yellow cornmeal. Spoon in batter, and sprinkle tops with cornmeal. Cover with a lightweight towel and let rise in a warm area for 45 minutes. Bake at 400 degrees for 25 minutes. Remove from pans and cool completely on a wire rack.

23 August 2009

chocolate banana muffins •

I’m tired, I’m lazy...so here’s the recipe.

Okara Chocolate Banana Muffins •

Preheat oven to 350 degrees.

Whisk together in a large mixing bowl:

1 cup wet okara (this is referring to the okara straight from your machine)
1/4 cup vanilla soy milk
1/4 cup canola oil
1/2 cup dark brown sugar
1 teaspoon vanilla
2 small bananas (peeled, of course)

Sift together in a large mixing bowl:

1/2 teaspoon baking powder
1 teaspoon baking soda
1 cup unbleached white flour
1/2 cup whole wheat flour
1/2 teaspoon salt
1/4 cup cocoa

1 cup chocolate chips

Add wet ingredients to the dry ingredients, mixing until just combined. DO NOT OVER MIX. Fold in one cup of chocolate chips. Line your muffin tins with paper liners. Fill the liners 2/3 of the way with batter. Bake muffins 20 to 25 minutes. Makes approximately 18 muffins.