Today, I am super-duper psyched. I have an interview with a bank to work as a probate default specialist. I am so excited about the opportunity. When I saw the opening, I knew right away that it was a job where I’d be like a fish in water.
Don’t get me wrong, I am loving spending the summer at home with this little rug rat right here. But let’s be honest…a girl has to eat and pay the bills.
Yesterday, I shared a recipe with you for the weekend when you can take some time and enjoy yourself. Trying to tidy and put away laundry, chase around a three year old, and cleaning up the subsequent puddles (gotta love potty training) doesn’t allow for much time during the weekdays. I used to love english muffins and would eat them all.the.time. This bread makes for a wonderful quick lunch or dinner with some fresh from the garden tomato and mozzarella. For breakfast, I love it buttered, baked in the oven, and broiled until golden and flavorful.
Pretty, pretty please don’t get intimidated by the multiple step process. Yeast is a fickle beast, but will do exactly what you want it to if you follow the right process. If you’re a beginner with yeast, this is the perfect recipe for you to try. I adapted the recipe slightly to have one loaf and not three.
2 cups Warm Water
1 Tablespoons Kosher Salt
1 Tablespoons Sugar
1 package (1/4 Oz. Packet) Instant Yeast
4 cups All Purpose Or Bread Flour, I used all purpose
Butter, melted for spreading
Source: adapted from Tasty Kitchen