I’d been daydreaming about trying my luck at English muffins ever since I saw Susan’s post at Wild Yeast. They just looked so tasty, and so much better than what you get out of a package! I’m so glad that I tried them - they are every bit as good as she promised. I didn’t know until I was about to make them, that English muffins are not baked - they are merely cooked on a griddle (or nonstick skillet in my case) on both sides, much like a stiff pancake batter. I was also surprised by how much milk they required.
These were incredibly easy to make - really very little hands on time. Next time however, I’ll be more careful with how they do their “final proof”. I laid them on semolina dusted parchment paper, and I found that they were almost impossible to remove - I think I needed semolina COVERED parchment paper. Also, if you’re going to use saran wrap to cover them while they rise - make sure you spray the inside with some kind of oil/spray so that they don’t stick as well. It’s a true test to their resilience that they still looked this good.
After they were on the cooling rack a good 3 seconds, Matt and I dove into them. They were incredible. That’s even an understatement. We lightly toasted them for the crunch, and topped with a little butter and honey (or peanut butter). They kept really well, too. We brought them with us to the mountains that day, and for breakfast the next morning they were used in a homemade egg (Mc)muffin - you really don’t know what you’re missing! Not to mention the lack of transfats… But they were still just as good the next day. I imagine that you could freeze these and once toasted they would be almost as good as fresh baked.
I won’t write out the recipe, since I followed Susan’s version verbatim.