Wednesday, June 15, 2011

English Muffin Toast and Lighter Spinach and Feta Frittata

We love breakfast for dinner around here and this week I decided to try something besides the regular eggs and toast. I started the day by making English Toast Bread and then made a scrumptious Frittata!

A little note about me and bread...I am not a huge regular-buy-at-the-store bread fan. I like fancy restaurant breads and homemade breads, but I am no bread baker. Yeast and I do not get along. So, after two attempts, this bread finally turned out delicious and I will be making it often! And I just might turn into a bread baker after all. I enjoyed it (the second time, when it turned out right!). 

English Muffin Toast Bread


1 1/2 cups white whole wheat flour 
1 1/2 cups white flour 
1 tbsp sugar 
1/4 tsp baking soda 
1 tbsp instant yeast 
1 cup milk 
1/4 cup water 
2 tbsp olive oil 
cornmeal, to sprinkle in the pan 


1. In a large mixing bowl whisk the flour, sugar, salt, baking soda, and instant yeast together. 

2. In a separate microwave proof bowl combine milk, water and oil. Heat to between 120 and 130 degrees (I put the bowl in the microwave for 1 minute and that worked perfect). 

3. Pour the hot liquid over the dry ingredients. Beat at a high speed for 1 minute, the dough will stay soft. 

4. Spray a loaf pan with non-stick spray and sprinkle corn meal on the bottom and sides. Scoop the dough into the pan and spread evenly. 

5. Cover the pan and allow to rise for about 45 minutes to an 1 hour. 

6. Bake the bread at 400 degrees for 22-27 minutes or until it's nice a golden on top. 

7. Wait 5 minutes after baking and remove bread from pan. Cool completely before slicing and serve with a yummy Frittata (see below). 

Lighter Spinach and Feta Frittata 
recipe adapted from


2 large eggs 
8 egg whites (I used liquid egg whites, 1 carton)
10 oz frozen spinach, thawed, squeezed dry 
3.5 oz low fat crumbled feta
2 tbsp parmesan 
salt and pepper to taste 


1. Spray a 9-inch skillet with non-stick spray. 

2. Beat eggs and add salt, pepper, cheeses and spinach. Mix well. 

3. Pour egg mixture into skillet. Cook until bottom sets, about 5 minutes or so. 

4. Hold a large plate over the skillet and invert the frittata on the plate and slide back into the skillet. 

5. Cook about 5 more minutes or until toothpick inserted in the middle comes out clean.

6. Serve hot with some English Muffin Toasting Bread. 

*The English Muffin Toasting Bread lasted about 4 days! 
We ate it with Nutella some days and peanut butter the other days to
 make some delicious breakfasts!

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  1. That English Muffin bread looks fantastic! And I love the idea of a lighter fritatta, yum :)

  2. great job on the bread...i went to culinary school and i am a bit scared of bread you are not alone. it is heartening to know this recipe churns out a nice loaf. we love breakfast for dinner around here too--especially on friday nights! thank you for sharing with tuesday night supper club.

  3. I saw that on her site and saved it. Love it all, the bread looks so awesome too! YUMMY

  4. The bread looks great, don't be afraid of yeast it will be your friend.

    The Bread Fairy

  5. Why am I never invited over for breakfast? Seriously. This summer you have to have us over.

  6. This looks so yummy! Thanks so much for stopping by and becoming a follower. I cant wait to see what you link up next week. By the way I am a new follower for you now!

  7. what a wonderful sounding meal. Your homemade bread looks so so good! Thanks for coming by to share! Have a great weekend.