last weekend, between barbecues, fireworks, lazy drives for ice cream in the thing, yardwork, and 90+ degree days, i decided it was time to bake something yeasty. [and check something off the list at the same time!]
english muffins have been on my to bake list for a while now, back when i didn't realize how easy it is to get all the nooks and crannies and the toasty brown crunchy crust. the process is obnoxiously simple, if you've ever made a standard loaf of bread before -
make bread dough. let it rise.
form dough into six rolls. let them rise.
preheat a griddle to medium-low and cook each side to get the crust.
finish cooking them all the way through by baking in the oven.
smother with homemade butter and jam. wish tomorrow wasn't a weekday.
the verdict?? "wow, these look like actual english muffins. like i drove to the store and bought a package....wow and they taste like english muffins! no way, you didn't make these?!" i think he likes them.
next time i'm making twelve.
3-4 hours start to finish, makes 6 muffins
click here to get the recipe at brown eyed baker
normally i'd tell you how i adapted the recipe to fit my needs - adjust quantities of this, change the baking time of that. but this recipe is almost flawless exactly as it is.