Honey Wheat English Muffin Bread

My mom is probably cringing reading this right now, as her exact words were, "I tried to make the english muffin bread with whole wheat flour and it just didn't taste good".

Well, I proved her wrong.

I think the trick to changing something to a healthier version, is to still put a little indulgence in it. In this case, still a little white flour and some honey.

Mom, it was good - in fact great! I even sold some at the market yesterday. By the way, it was another great, HOT, day there. I need to invest in a tent! I added peach and blackberry jam to my collection, along with the tried and true spinach artichoke dip and english muffin bread.

Honey Wheat English Muffin Bread

2 pkg. yeast

1 T. sugar

2 c. milk

1/2 c. water

3 T. honey

3 c. whole wheat flour

3 c. regular flour

2 t. salt

1/4 t. baking soda

Heat liquids and add to dry ingredients - mix well. Put into two greased loaf pans. Let rise in a warm place for 30-45 minutes. Bake at 400 degrees for 20-25 minutes or until golden brown.

You need to try this bread. Treat it just like you would an english muffin, slice and toast it nice and dark. Spread with butter and jam, and the world is perfect in my opinion.

Our dinner was simple last night - scrambled eggs (farm fresh!) with cheese and diced ham, along with this bread. Yum, yum.

Today, the husband is working a later shift, and little man and I are off to visit some family halfway between our two towns - at McDonald's none-the-less, not for the food, but for the playhouse.

I might need Tylenol before the afternoon is over.