English Muffins on Griddle

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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.

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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.

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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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