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Homemade English Muffins - Tina Marie's Ramblings
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Homemade English Muffins

Homemade English Muffins
Originally uploaded by SkyWhisperer
The weather's been nice, so we've been grilling a lot. And I've had a lot of ground meat in the freezer, so we've been having a lot of hamburgers. The last few times, I made them into little patties and we ate them on biscuits.

But I've been getting sick of biscuits, and I hate buying hamburger buns, so I tried something different tonight: English muffins. I've had the recipe for ages, and I've been wanting to try it, but never got around to it.

They were really good. The texture was exactly right, although it was hard to get them cooked all the way through without burning the top and bottom. I was having trouble keeping the temperature in the pan stable, but next time I'll use the cast iron and it should work better.

Oh, yeah, the reason they're egg-shaped? I don't own a 3.5inch metal cookie cutter. But I did have a very nice metal Easter Egg-shaped cookie cutter.

Homemade English Muffins
5 comments or Leave a comment
acelightning From: acelightning Date: May 3rd, 2008 06:19 am (UTC) (Link)
you can use just about any yeast-bread recipe you like to make your own hamburger buns. and if you cut both ends out of a tuna can (or a small can of pineapple rings, or the equivalent size cat-food can), it makes a reasonable-size cutter.

i've been using a recipe for crusty French-style bread (using a poolish) to make oval rolls, about the size of Portuguese rolls, for sandwiches containing breaded and fried chicken cutlets. (i should probably post the bread recipe in food_snobbery.) it would be equally good shaped into nice crusty hamburger buns, especially when grilling seasons starts for me.

skywhisperer From: skywhisperer Date: May 3rd, 2008 03:49 pm (UTC) (Link)
Oh, the pineapple can is a great idea! I'll pick up a few this weekend.

I've been doing a lot of bread lately. I got a copy of Artisan Bread in Five Minutes a Day from the library, and I've been doing a lot of the recipes from there. Tonight is a cheese bread, I think. They're all just variations on the New York Times loaf. I've been afraid to try them in small sizes, for fear the inside would be overcooked before the outside was crunchy.

Edited at 2008-05-03 03:50 pm (UTC)
acelightning From: acelightning Date: May 4th, 2008 12:37 am (UTC) (Link)
i looked at the excerpt from the book, and i have to say that i'm dubious about the principle. i can't imagine how you'd get the right texture without at least some kneading, or without letting the dough rise until it's nice and light. frankly, the mixing, kneading, and shaping don't take me very long. and i usually do other things while i'm waiting for the dough to rise. and using a poolish or other starter eliminates one out of three rises.

if you're worried that the inside of small rolls would get overcooked before the crust browns, try fiddling with the oven temperature. maybe a slightly hotter oven would brown the outside faster... or maybe a slightly cooler oven would keep the inside from getting cooked too much.

skywhisperer From: skywhisperer Date: May 6th, 2008 03:10 am (UTC) (Link)
It's the sort of bread you'd like if you like that sort of bread. I think it's wonderful - chewy, with a perfect crust. It's worth trying a batch - I'll type in the recipe for you when I get back on Wednesday.
acelightning From: acelightning Date: May 6th, 2008 10:05 am (UTC) (Link)
the kind of bread i like has a very crisp, crunchy crust, with a light-textured but very flavorful crumb. you post your recipe, and i'll post mine ;-D

5 comments or Leave a comment