What a baking frenzy evening we had last night! In our tiny kitchen, cookies and English Muffins at the same time. What a MESS! And, oh, so yummy!
I was inspired to try some yeast products this weekend by Heather and her crumpets, and Coffeegrl and her Artisan Bread. I hope to also make those crumpets, artisan bread as well as bagels! I've made bagels and crumpets before...in Japan...many many years ago. I look forward to trying them again. And, the artisan bread? We'll see if I can do it.
Along with the yeast products, I plan a batch of oatmeal banana chocolate chip cookies and a batch of scones 1/2 with candied dekopon, 1/2 with candied ginger with ginger sugar on top. Mmmm! I wonder how long my energy and frenzy will really last!
On to the English Muffins. I decided to try these because my crumpet recipe describes crumpets as kind of a non-turned over pancake or kind of like an English Muffin. And I thought - ENGLISH MUFFIN? I've never thought of making those. I found a few recipes, and chose this one because the picture looked so yummy! With one little change, we had great English Muffins for breakfast this morning. Ryu said, "They look like English Muffins!" Well, there you go!
This recipe called for two beaten egg whites. HAHAHAHA! I don't own a mixer and beating egg whites must have a purpose greater than mixing them into bread with a ton of flour. So, I substituted those egg whites with a whole egg and that was that! Worked fine.
Here is another interesting recipe for English Muffins from Alton Brown at the Food Network (in terms of the cooking method). However, I don't have cooking rings or tin cans to use in their place, so...I did the cookie cutter method above. But, this recipe looks like it takes less time, so next time...I'll probably try it!
4 years ago