Gingerbread English Muffins

I don’t think there’s anything I love more than bread.

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And breakfast.

And cookies.

But dear I say, that bread trumps it all. And the smell of home-made bread … ahhhhhhhhhh I just want to burry my face in hot buns!! … Hi, welcome to the land of awkward … and a little weird … don’t be scared, I’ve got bread to share with you!!

Seriously – when I’m on death row .. I’m asking for homemade bread – smothered in butter.

Real butter.

Not margarine.

Buutttaaahhh!!

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I am. And, we’ve returned to the land of a-ca-awkward. And that has nothing to do with my death row comment, mostly just referring to my talk about margarine.

So I made English muffins, combining my love affair with all things bread and all things breakfast ( I can’t stand eggs though .. random, but true … I lie, I can … just not all the time – and eggs Benedict .. stop, I can’t. it’s a consistency thing).

And of course they’re Christmas-y and gingerbready and buttah …. There’s butter!!

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Gingerbread English muffins

1 1/4 teaspoons active dry yeast

1/4 cup warm water

2 1/4 cups bread flour

1/2 tablespoon brown sugar + ¼ tsp

1/2 teaspoon sea salt

¼ tps ginger powder

¼ tsp cinnamon powder

¼ tsp ground clove

¼ tsp fresh nutmeg

1 tablespoon shortening (or butter at room temperature)

3/4 cup milk

1 Tbsp molasses

1 Tbsp Coconut Oil + 1 Tsp

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 Directions:

Combine the yeast with the warm water sprinkle ¼ tsp brown sugar on top.

In a large mixing bowl combine the flour, remaining brown sugar, sea salt, ginger powder, cinnamon, ground clove & nutmeg. Stir in the shortening. Now pour in the yeast mixture, molasses and milk.

Stir until a dough ball forms.

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Place in a lightly 1 tbsp coconut oiled bowl, cover and allow to rise until doubled in size—approximately an hour and a half to two hours.

Divide the dough into eight equal parts. Roll each muffin into a ball. Place on a baking sheet lined with parchment paper and a little bit of cornmeal (or flour). Cover, and allow to rise for an additional hour.

Heat a cast iron skillet (or other oven safe pan) over medium heat. Add a teaspoon of coconut oil. Cook for 7 minutes on each side.

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Once you’ve cooked each side place into the oven at 400°F for 10-12 minutes until the English muffins are cooked through and golden brown.

Remove from the oven, and bring on the butter!! These would also taste amazing with marmalade.

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Brown Butter Ginger Bread Men

I made you something.

It has a head.

And two arms.

And it’s delicious.

Are you worried? -Don’t be.

BBGBM

I made you a gingerbread man. Actually I made you 12 Ginger Bread Men. The more men the better, what can I say.

He’s tall – dark – rich and molassesy, and 2 more golden words Brown Butter. What more can you ask for in a man ;)

BBGBM

Now that’s the kind of man that I could do with over the holiday season, the only thing I need now is to find one that will do my dishes!!

Brown Butter Ginger Bread Men

1 2/3 Cup Flour

1 1/4 Tsp Baking Soda

1 Tbsp Ground Ginger powder

1 Tsp Cinnamon

1/2 Tsp Nutmeg

1/2 Tsp Ground Clove

1 Tsp Sea Salt

1/2 Cup Sugar

1 Large Egg

1/2 Cup Molasses

1/2 Cup Butter

1/2 Cup Boiling Water

1 Tsp Vanilla Extract

BBGBM

Directions:

Preheat oven to 350 oc and prepare your gingerbread mold.

Over medium heat, add your butter to a sauce pan. Allow to brown until the butter stops sizzeling ( approximately 7 minutes). You should hear a little sizzle and pop – don’t worry, this is normal. The water is escaping from the butter. Remove from heat, and allow to cool.

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In a large bowl, combine flour, baking soda, ginger, cinnamon, nutmeg, ground clove and sea salt.

Add egg, molasses and vanilla.

Last, add the boiling water and your brown butter.

BBGBM

Mix and pour into your prepared pan.

Bake for 30 minutes.

BBGBM

Stay sweet good looking people of blog land, I hope you’re all well on your way to a very merry and brown buttery Christmas

Xo