Monday, August 31, 2009

Bread Baker's Apprentice: English Muffins

With the addition of a little whole wheat flour, I played this one pretty straight. Earlier English muffin recipes that I've tried have used an overnight ferment, this one is just a straight dough, with a simple rise and proof.They make very good breakfast sandwiches, especially when I use the same ring to shape the muffins and the egg. I love breakfast sandwiches, man.
Also, these tomatoes? We grew them on the roof.


misterrios said...

Awesome! Looks like one of those Egg Muffin things you get at fast food places, but far yummier.

Anonymous said...

Oh those look so yummy. Great idea to use the ring to shape both the muffins and the ring.