Thursday, May 9, 2013

English Muffin Bread

I made this bread a few weeks ago and it was DELICIOUS and SUPER EASY to make.

5 1/2 cups warm water
3 packages yeast (each package measures 2 1/4 tsp.)
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour
1. Mix all ingredients until just combined with cookie paddle (Kitchen aid attachment).  Batter will be very sticky.
2. Cover bowl and let rise until double in size.
3. Spoon into (4) well greased loaf pans.
4. Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35-45 minutes or until golden brown.
5. 10 minutes before done, brush with melted butter.
6. Bread will be moist at first. Allow to COOL COMPLETELY on cooling rack before cutting. Makes terrific toast.
(May cut recipe in half to make two loaves of bread)

Wednesday, May 1, 2013

Lemon Dessert

4 Eggs (Well Beaten)
Juice from 2 small lemon2
1 Cup sugar
1 Cup whipping cream
8 oz vanilla wafers or graham crackers (this is a lot, you could us less)

Mix eggs, sugar and lemon juice with beater and then cook until thick, stirring constantly.  Cool in refrigerator for a thorough chilling.  Whip cream and fold into chilled mixture.

Roll wafers to a fine crumb.  Line one 8x8 Pyrex baking dish with part of the crumbs. Pour in the mixture and sprinkle the top with the rest of the crumbs.  Chill 6 hours.  Best if made the day before.

From An old (1996) ML 6th ward cook book: Jenene Jensen  (pg 144)