It doesn't mean we must sacrifice all the things we love to eat, however, just because they usually contain dairy products -- like homemade bread, for example.
There is something about the aroma and taste of fresh homemade bread muffins in the morning for breakfast that refreshes the soul. The hot steamy middle just begs to become slathered with our favorite jam or jelly, (or butter for those of us who aren't lactose intolerant).
This recipe was handed down to me several years ago by a dear friend and co-restauranteur, Ms. Marry Richard, who is now retired in blissful peace near the Gulf of Mexico in south Louisiana.
I baked a couple dozen of her bread muffins yesterday for a handful of visiting friends. I started serving around 2 P.M and by four they were all gone. Zilch. zero, nada -- not even one left over. That is inviting news to a cook.
Today, I'm going to share this easy to make bread recipe... and you don't even have to be intolerant to enjoy these delicious muffins.
4 cups self-rising flour
2 cups warm water
1 packet yeast
1/2 cup cooking oil
1 egg, well-beaten
1 Tbsp. sugar
- lightly coat the inside of your muffin pan with oil (I used bacon drippings which added more flavor to the bread muffins)
- in a large mixing bowl add 2 cups of warm water and stir-in 1 packet of yeast
- add the oil and beaten eggs and mix well
- while stirring, slowly mix in the 4 cups of sifted self-rising flour and blend together thoroughly
- place the mixing bowl and prepared dough in the refrigerator for 1 hour
- remove from refrigerator and spoon the bread dough into the muffin tins (about 3/4 way up)
- cook on high heat (450 degrees F.) for about 12 - 14 minutes or until the tops of the muffins begin to turn slightly brown
- allow to cool down for a couple minutes then pop 'em out and serve.