Unless you are a fan of “Two and a Half Men”, the title will not mean much to you. But, if you are like us, it will bring a smile to your face… 😉
I was “counting the breads” to this one, as making English muffins has been on my to-do list for years. In fact, with this bread, Reinhart starts on a very nice path down yeast lane: I look forward to many of the breads ahead.
IT’S A MUFFIN!
This recipe (found here) was easy, absolutely no worries. Mix the flour, the yeast, the buttermilk, and wait for the dough to beautifully rise. Form 6 balls of dough, let them rise again and plop them on the griddle.
The trickiest part is to cook undisturbed for several minutes, until the bottom is dark brown. I’m not a particularly patient person, and those minutes seemed like hours! But it was worth it, as the photos confirm.
Without further ado, muffin time!
Here they are, after the final rise, ready to cook…
As you add them to the griddle, they spread a little. Just let them sit, don’t move them around.
…and a “group shot”
General comments: it’s another great recipe to make with kids: they’ll have a lot of fun to see the changes as the muffins cook, and then to eat them with some butter and jam! They finish in a 350F oven to make sure that the inside cooks thoroughly. The crumb turned out a little tighter than I like it, but maybe I was not gentle enough handling them. Make sure to sprinkle some cornmeal on the parchment paper or Silpat before resting the dough balls on top, so that you retain the airy quality of the dough and the bread acquires the characteristic muffin texture inside. Eggs Benedict may well be on your menu in the near future! 😉
Note to self: explore variations using whole wheat flour and/or sourdough starter as part of the dough.