That time I made muffins both with muffin rings..
English muffins are one of my favourite breakfast “bread” (Neil has one every morning pretty much) but they are not something I’d think to make myself… until Dorie’s recipe came along in the lineup for Tuesdays with Dorie in November!
Dorie’s instructions are surprisingly short and simple for a yeasted dough. Her recipe calls for “warm” water and “room temperature” milk – no faffing about measuring the temps of those liquids (though in the past I might have, this time around I followed the recipe with what I thought might be “warm” water and it seemed to work. Dough came together easily in a stand mixer, proofed for just over an hour then had an overnight rest in the fridge…
Once they are shaped, they hang out in a warm spot for about 45 minutes. Then you cook them in a hot buttered skillet…
Ok, so I HAVE English muffin rings but I completely didn’t use them here – might have helped them stay in shape as they rose to get the typical straight edge (and a big more height than mine ended up with).
And all baked up? They didn’t look terrible… I waited until they cooled down to room temperature to split one open…
Success? I think so!
(No photo of them toasted up – we gobbled up 2 of them that day and I brought the other 4 to work where they are part of my lunch this week along with some soup that happens to be a Dorie recipe too!)
Get the recipe for Dorie Greenspan’s English Muffins from Baking with Dorie on p 24 of Baking with Dorie or here!
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Buy Baking with Dorie on Amazon (this link should bring you to the Amazon store geographically closest to you) or for free worldwide shipping, buy from The Book Depository. Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions 100% my own.
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