this is the third time i've made and blogged about english muffins: reinhart's original recipe here, which i didn't care for much; and then the sourdough english muffins here from the king arthur flour website, which i thought were quite good. these are from reinhart's newest book Artisan Breads Every Day. and they're much better than his original ones. the dough is really, really easy to make. takes about 2 minutes, then you stick it in the fridge for up to 4 days. take it out 2 hours before you're ready to make it, then stir in some baking soda & warm water about 10 minutes before you start cooking it on the griddle in round crumpet rings (or, like me, rinsed out pineapple cans with top & bottom removed). a little time consuming at that point as you have to cook each side for 12 minutes each, especially if you only have 5 rings/cans like me and have to do them in 2 batches. but then, you have some freshly baked english muffins, sure to be a scene stealer at breakfast time, whether you serve them up mcmuffin-style or with butter and/or jam. of course, if you're lucky enough to have a sister who sends you homemade red plum jelly, you've got double scene stealers working for ya!
CAVEAT: these are good and traditional, and the sourdough ones were good as well. however, unless you really want the traditional muffin and round shape, this english muffin loaf bread is hard to beat!
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