Tuesday, February 24, 2009

Nothing beats fresh baked goods...

I'm endlessly inspired by other bloggers. I love browsing and getting recipes from fellow cooks in the blog world. I find Chuck from The Knead For Bread, to be an absolute genius. I think he has some of the most appealing pictures and recipes out of any of the blogs that I follow.

Inspired by his post on English muffins, I decided to give his recipe a try, and actually go all out and top it with tomatoes, spinach, and poached eggs as he did. I started getting them ready at around 10pm last night, which was a little late for such an endeavor, but I was excited to try them.

English Muffins
Adapted from The Knead For Bread

1 1/4 cups lukewarm water (approximately 110 degrees F)
3 1/2 cups bread flour
1 packet instant yeast
1/2 teaspoon baking soda
1 teaspoon salt
1 large egg white

Mix together Water, 1 cup flour, yeast, and baking soda in a large bowl. In a separate clean bowl, whisk egg white to stiff peaks, don't over beat or egg white will become dry and separate. Mix 1/3 of the egg white into the batter, and mix until combined, continue with the rest of egg whites. Once fully incorporated, start adding the remaining 2 1/2 cups of flour, 1/2 cup at a time. With about 1 cup remaining, move dough to counter and knead in remaining flour. Knead for 7 minutes, until dough is very smooth. Transfer to a greased bowl and cover with plastic wrap. Let rise for approximately 1 hour, until doubled in size.
Once dough has doubled in bulk, turn it out onto a floured surface, press with knuckles to release some air, then roll out to 1/2 inch. Cut out 3 inch circles, you can mash up the remaining dough and roll the scraps and cut again, repeat until you don't have any more dough. Place circles on a cookie sheet coated with cornmeal, and top with more cornmeal. Cover with plastic wrap and let rest for 1 hour.
10 Minutes before you're ready to cook them, turn on your griddle to medium high heat. Spray griddle with nonstick spray. Place each muffin on the griddle, I was able to cook 8/batch. Flip every 4 minutes, cooking for a total of 16 minutes. Repeat with second batch.

I topped mine with vine ripened tomato, fresh spinach, and a poached egg. I also added thick sliced local bacon, for those who eat pork products.

They were also delicious with a bit of butter and strawberry jam.


  1. Looks like a simple and delicious recipe and I just love the colour combination of your first picture!

  2. Good thing, this :-) I have made it and the dough is rising at this moment. Thanks for the recipe!

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