English Muffins

I’ve never thought twice about buying English muffins from the grocery store.  For years I’ve opened that store-purchased bag, sliced one open, dropped it into the toaster, and been content with what popped out. 

English Muffin Pile
But the first time I looked through the Dahlia Bakery cookbook and saw pages of English muffins topped with ham and eggs, Hollandaise, and fruity jam, I wanted to try making them myself.  This project required waiting for a Saturday that I could commit the time for all the steps involved with resting and proofing the dough, but let me tell you, it was worth the wait. 

English Muffins 3

As suggested by the authors, I prepared the dough the first day, then shaped and baked the muffins the next day.  I won’t lie; the shaping part turned out being pretty messy.  When the instructions said to divide the dough into equal pieces, I reached for my food scale as I always do when making dinner or hamburger rolls.  But that wasn’t going to happen.  The dough was much too wet for that, and I couldn’t be tempted to add more flour.  I used a bench scraper to finish dividing the dough, and they may not have all been the same size but I was okay with that.

English Muffins 2

When the muffins finished baking and I pulled them out of the oven, they actually looked like I hoped they would.  I cut into one and saw the beautiful, craggy holes that are perfect for soaking up endless varieties of toppings.  And then I took a bite.  You know when you spend a decent amount of time on something, and it actually meets all your expectations?  Yeah, that’s totally what happened. [Read more…]

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