I can't stay away, and the purchase of a new camera (for baby snaps) means that I have been taking pictures of food again...which also means I have something new to share.
On Friday a friend of mine told me that she was going to make some English Muffins over the weekend and even though I had just baked a batch of gooey cinnamon-y cream cheesy brownies I couldn't shake the feeling that I needed to make some too. So, when I woke up Saturday morning I got down to the business of bread making.
I've make English Muffins before using Dan Lepard's cider and yoghurt muffin recipe, which involves making a ferment the night before, and then bringing that to room temperature before making the dough and then proving, proving, proving...don't get me wrong, the muffins were excellent...but I just don't have the time for that. Instead, I turned to Delia's basic recipe and adapted it slightly.
I used a combination of white and wholemeal bread flours (300g white to 150g wholemeal) and added a sprinkle more yeast and a couple extra Tbsps of milk to help the wholemeal along. I also added a handful of grated extra mature cheddar to make these muffins a touch more savoury.
I use my shallow cast iron casserole to cook my muffins...and I use the lid...it helps to keep the heat and moisture in the cooking area and I think it makes the muffins rise highhhher. Like any homemade bread these muffins do take time, and patience...but well worth the wait!