I decided to do an experiment today, sort of as a way to ease my way into breadmaking with teeny tiny baby steps. First, I ate a piece of bread. Two actually. On either side of a piece of cheese. Grilled. I mean, after all, if I’m maybe someday going to bake bread on my own, then I need to get adequately acquainted with it. So I ate bread. And then I made English muffins. They’re not really bread. I mean, they’re muffins. It’s in the name. But they’re bread-like and seemed like a reasonable amount of effort, so I figured, eh why not?
What I didn’t know, but maybe should guessed, is that English muffins are actually pan-fried first before being baked. That’s how you get that nice dark color and crisp top and bottom. Yeah. The more you know (and knowing is half the battle!).
You, too, can follow along at home now by going to Pete Bakes and checking out the English Muffin Recipe that I used.
His come out way better looking than mine, but with time, they will soon be beautiful. Like a bready, yeasty duckling who turns into a bready, yeasty swan with peanut butter on top.
Mix all ingredients together and knead dough for about 10 minutes, forming a ball.
Cover and let rise for an hour.
Divide dough into 6 parts and roll into balls. Place on a greased cookie sheet, cover and let rise again for another hour.
Rub oil in a skillet and place it over medium heat. Fry dough balls until browned, about 5 minutes per side.
Then place the muffins back on the baking sheet and bake at 350F for about 5-8 minutes.
Let cool and then uh….yeah that’s about it.
How ridiculously easy was that?
Josh liked how thick they were. I like how fast they are. You can spread them with peanut butter, although I personally prefer melted cheddar….or tomato sauce, cheese and pepperoni for an awesome little miniature pizza.