Sunday, April 11, 2010

English Muffins: Bread of the Week 15

This week I am one dozen breads into the Bread Bakers Apprentice. I am enjoying the challenge; not only do I get to try new breads, I don't have to decide every week what to make.

English muffins can be made as a loaf of in the traditional English muffin shape. For my first batch I stayed traditional, but I may make a loaf next time. You shape the dough into rolls, then cook them on a skillet for six minutes on each side, then finish them off in the oven. It was very easy to cook them on a skillet, as Kathleen lent me her large electric skillet. I think it would have been difficult to get them right on the stove. My muffins ended up a bit thicker than I would have liked, but they were delicious and that is really what matters.

Just like brioche, my favorite way to eat English muffins is with butter and strawberry jam. It's a good thing it's spring, because I'm on my last jar of homemade jam. I hope I don't run out before I make more.


Mary said...

Wow! That looks good.

Frieda said...

I enjoyed these extra-thick muffins as well, although they were missing all the nooks and crannies....great job~

mary-claire said...

These look really good! I'm enjoying your cinnamon raisin bread this week.

essjay said...

They look fantastic!!