Cookish: What's for breakfast?

English Muffin Bread!

This bread really does have the bubbled texture of an English muffin and toasts up deliciously without your having to try to shape individual English muffins at home. The rise is not terribly long, so it really is possible to make the same day for breakfast (if you're like me, anyway, and have a husband who sleeps in much later than you do on the weekends!)

Recipe from Cook's Country (episodes of the Cook's Country TV show are now available on Amazon Prime!)

2 1/2 cups bread flour
2 1/4 tsps yeast
1/2 tbs sugar
1 tsp salt
1/2 tsp baking soda
1 1/2 cups milk, heated to 120 degrees.

Whisk all dry ingredients together, then stir in the milk. Cover the bowl with oiled plastic wrap. Let it rise 30 minutes. Stir the dough and put it in a pan that has been greased and coated with cornmeal. Cover it again with greased plastic and let rise for another 30 minutes. Bake at 375 degrees for 30 minutes, rotating halfway.

Cookish: What's for breakfast?

Homemade Granola
Adapted from Cook's Illustrated

1/3 cup maple syrup
1/3 cup packed light brown sugar
4 tsp vanilla extract
1/2 tsp salt
1/2 cup vegetable oil
5 cups old-fashioned rolled oats
2 cups almonds (I used roasted and salted because that was what I had)
1 cup coconut (optional)
2 cups dried cranberries (or other dried fruit)
1 cup dark chocolate chips (optional)

Heat oven to 325. Line rimmed baking sheet with parchment paper

Whisk together first 4 ingredients, then add oil. Fold in oats, almonds, and coconut.

Press oat mixture into baking sheet until compacted. Bake 20 minutes, rotate, and bake 20-25 more, or until lightly browned. It will not seem completely set when you take it out, but after cooling on a rack for an hour, you will be able to break into chunks of desired size. Mix in fruit and chocolate when completely cool.