Have you ever made an English Muffin? Have you ever even thought about making an English Muffin? I sure hadn’t. So I was more than a little worried when this week’s BBA Challenge came around. I mean, you have to cook them on a griddle! Do you know how many pancakes I have burned in my life?
It turns out that all my worry was for nothing. Making English Muffins is easier than burningmaking pancakes. You do the usual mixing of ingredients. You knead. The dough rises, then gets divided into round balls to rise again on a cornmeal dusted sheet pan.
The Bread Baker’s Apprentice dough rises beautifully, as you can see below.
Then you heat the griddle, or pan (which I should have used, because my griddle won’t heat evenly on my stove, hear me complain loudly). A little bit of oil on the pan, and on the muffins go. In theory, they were supposed to spread a little, but mine didn’t. So I pressed them down with a spatula. You cook them until they are almost going to burn. That part is a little tricky, I’ll admit. Then you throw them in the oven for a few more minutes to make sure they are cooked well enough inside. After cooling, and fork-splitting, and toasting, they look like this.
Admittedly, that’s a thing of beauty, huh? My only beef with this recipe (how come I always have a beef?) is that it’s not a recipe for sourdough muffins. And I didn’t realize it until this week, but I only like sourdough English muffins! So I promise you I will make a sourdough version soon, and I’ll share the recipe. (I’m already researching it, you see!)