English Muffins on Griddle


From the way I’ve been blogging about bread lately, you might think I spend every day in the kitchen kneading up these carb-y lovelies.  I wish that were the case but unfortunately it’s not.  It’s been a crazy hot, and uncomfortably humid, summer and the last thing I want is to convert my apartment into a sauna.

I did make English Muffins recently but that was because the recipe didn’t require me to keep the oven on for hours (they cook on a griddle!) and I was in the mood for some homemade breakfast sandwich with fried eggs or toasted ones smothered in Bonne Maman strawberry jam.


The English Muffins was the third creation from Peter Reinhart’s The Bread Baker’s Apprentice (first was Baguette, and the second was Focaccia).  I’m not sure if I should call this book a cookbook or a text book but either way, it’s excellent with detailed instruction and explanation.  During my Konmari decluttering phase, I got rid of almost all the cookbooks I owned, but, of course, this one stayed.  It was no brainer. I truly think this is the best bread-making book ever written.


I think one of the most valuable tips I got from my recent bread-making adventure at Surfas Culinary District was mise en place, or “putting in place” in French, to have all the ingredients measured and prepped beforehand to ensure a smooth maneuver around the kitchen come cooking time.  I had the yeast, flour, and all the equipments ready to go and I’m amazed at the amount of time I was able to save!

And I’m so in love with the items that I picked up from Surfas Culinary District — plastic dough rising container, bench scaper, yeast, and a can of Vegalene.

I can’t wait for the weather to cool down so I can do this more frequently.

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English Muffins
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It’s still way too hot to write a detailed instruction, so … please enjoy these photos!


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Yep, strawberry jam!


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