Wednesday, September 2, 2009
My husband is a breakfast food fanatic. Especially if this breakfast food entails eggs of any variety. Consequently, we frequently eat breakfast for supper, especially if there has not been a trip to the grocery store in quite some time. Since I got home from work before him, this particular day, I decided to make English muffins to accompany our eggs.
English muffins are surprisingly easy to make. The English muffin recipe that I use is from Peter Reinhart's The Bread Baker's Apprentice (big surprise). It is made using the direct dough method, so you can decide on a (sort of) whim to whip these up. They only take a few minutes of mixing and raise in a couple of hours. One thing that I learned about making English muffins, are that they are initially pan fried and then finish baking in the oven. I have made these before, but had a little trouble because they stayed fat, the muffin did not flatten like traditional English muffins. I then read Nicole's post about English muffins that stated if your dough was too stiff, the muffins do not flatten out appropriately. I then increased the water a bit and had more success this time.
My husband and I made bacon, egg, and cheese sandwiches with them later that evening and the next morning I enjoyed another one with butter and jam. The key to getting the signature nooks and crannies is to fork split the muffin, not to slice it with a fork. They quite delicious. Next time I may change it up a bit and add some whole wheat flour or maybe some raisins.