Now, I recognize that it is very easy to go to the store to buy English Muffins- but as home baked bread tastes like a completely different product than what you buy at the grocery store- I thought I would give these a whirl.
First of all, they aren’t easy- there is a lot of variables- the dough has to be at a certain temperature- the water at a certain temperature- there are lots of steps- they take time.
Once the first steps are done, and the rising time is over, and the folding etc etc etc, you end up with a bubbly sticky mass like this:
Shaping this into twelve muffins must take a lot of practice because mine were of varying sizes and shapes- but it seemed to work.
After they are baked, they come out looking like this:
Mine were much more flat and less lovely than the ones in the book- a little tricky to slice, but inside….
These freeze really well and are really delicious. Unless you have a special occasion or a real love of baking, I’m not sure it’s worth the effort- but they are better than what I buy at the store. The texture is perfect.
I’ll make these again when I’m feeling fancy.