The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My second try at English Muffins

Trilby's picture

My second try at English Muffins

These came out so good! Unfortunately, I am not a scientific baker at all and bake/cook by looks/feels/smells/memory and whatever ingredients I have on hand, but I'm pretty sure I can recreate these and will do so.

I started with a big dollop of my always-handy in the fridge, home-ground wheat dough that's mixed with OJ, water, a sprinkle of yeast when needed, salt, and olive oil. To that I added more freshly-ground whole wheat (hard, red), plus some supermarket whole wheat flour, a T of sour cream, some water, an egg (!), baking powder, a T of brown sugar, and mixed it well. I wanted to get a stiffer dough than my pizza dough. I let it rest a while, then patted it out on top of a liberal sprinkling of corn meal (love that crunch!) and cut it into 6 pieces. (As you can see, I ate one.) I left them to rise for almost 2 hours, then cooked them on a non-stick skillet over low(ish) heat. 

Maybe it was the egg that made them better?.... anyway, these babies are so tender and tasty! Nom nom nom....



PalwithnoovenP's picture

These look so nice. I'll try your suggestion about OJ and WW, sounds so nice. Me too, I consider baking more as an art than a science, always by feel and instincts.