On my current goal to complete the Bread Baker’s Apprentice challenge, I’ve been learning a lot of things I didn’t know before. Like patience. Lots and lots of patience. Why is yeast so slow at doubling in size? You know what helps? A DVR filled with Doctor Who episodes. Nothing like watching David Tennant run after monsters to pass the time. (I like you too Matt Smith, but your episodes aren’t running right now).
Recently, I’ve learned about English muffins. I’m a big fan of English muffins. Toast them up, add a layer of peanut butter or jam or add some egg whites and a slice of good old Kraft American and you’ve got a meal. I had never considered baking my own English muffins, they always seemed so perfect. Even the commercials touted Thomas’ years of practice to obtain the ideal nook and cranny filled muffin. How could I make something to rival that which took the Thomas people centuries to perfect?
You know what, it’s all in the grilling. That’s right, I said grilling. Before my beautiful little orbs of dough were baked in the oven, they were cooked on the griddle. That’s it! That’s the secret! The curtain has been pulled back and the wizard is nothing but a square griddle. No magic, no special machine, just smoke and mirrors. But you might be asking, “How do they compare to the famous Thomas’ English muffin?” You know what? I’m never getting store-bought again.
|Look at those nooks and crannies!|
¾ tsp salt