Wow, what an interesting recipe! I’ve made English Muffins from Reinhart’s BBA, but that was an enriched dough with milk and butter which are absent here. Does the potato somehow mimic those properties?
“I wish I could buy each of you a thermapen, it is a great anxiety reliever.”
I LOVE me a nice English muffin in the morning (had a cinnamon raisin one this a.m., in fact), but yours take it to the next level. The photos are so beautiful, as always. Fresh bread always looks so pretty in photos, but you give the word “wholesome” an entirely new meaning. If you and Bryan would be willing to adopt me, I wouldn’t mind.
I, too, love a good old English muffin, and the grocery store varieties usually don’t cut it. I am particularly sensitive to the way they are “sliced,” eschewing the knife across the middle method for the fork inserted at 12, 3, 6, ad 9, then the halves gently pulled apart before toasting. I find that the fork method gives a special crunch, and enhances the overall textural experience.
Tom Douglas also has a recipe for cooking potatoes Greek-style, which are fantastic: Small potatoes are mostly cooked, then smashed with the bottom of a glass until cracked around the edges and somewhat flattened. Healthy doses of olive oil are then drizzled over them, and they are put in the oven to crisp. The interiors are fluffy, the exteriors crunchy. The recipe is worth seeking out.
Yankee- I cannot in good conscience recommend either alteration. They are so good as is, and I think either change would make them much less good.
Pam- You and Bryan are in the same camp. I like knife slice, but I understand you preference. The potatoes sound amazing.
Louise- Let me know if you try the Lepard recipe, I am curious. This is actually the second or third time I’ve tried making English muffins, and the one I like best so far….but am curious about his…
These look delicious and fun to make. My daughter and I cook Sunday breakfast together and often make one of my favorites: toasted English muffin drizzled with olive oil, then topped with a poached egg, a sprinkling of Parmigiano-Reggiano and some sea salt. Yum. I think you have just improved on this recipe by giving me the incentive to make my own English muffins. Can’t wait to try this. Thanks.
I love English muffins being English! Marks & Spencer do the best ready made ones, and I have tried many. I love them on the weekend filled with bacon or egg or both. I haven’t managed to make them yet but I will do one day :)
This is definitely worse than not owning a thermapen: I don’t have a kitchenaid with dough-hook. Do you think I should even try this without one?
I’ve made bread by hand before…but this seemed pretty dough-hook specific. Suggestions? :-/
I am so glad there are other people in this world who do not shy away from 4-page recipes. I’ve been wanting to try English Muffins for a while, but I’m kind of happy you beat me to it… sometimes it’s nice to be a follower! ;) Oh, and I’ve made those potatoes @Pam talked about. Some people call them “crash hot potatoes” and they are fantastic.
It’s almost certain that I’ll be making these soon. English muffins are just about the perfect breakfast food (sorry, bagels). I haven’t had much luck the couple of times I’ve tried making them at home (the Reinhart ones are just so-so, the Tartine ones a bit of a mess), but these look so toasty, so inviting.
English muffins bring back childhood memories for me too. I’m all for an English muffin revival! My mouth is watering just looking at the photos. I like my English muffin with butter and honey, though. :)
Etta- Hi! Oh no, sorry to hear that you have a giant ciabatta. My only guess is that it is warm where you are and they over-proofed? Or there was too much liquid. It is hard to diagnose bread from afar, a million things could throw it off.
Shari- You are just making little rounds/balls. The dough is fairly soft at that point, gravity will flatten them a bit for you.
I ended up with several small ciabatta, actually. When it came to shaping, the dough was quite wet and slack; it certainly didn’t form little round balls. (The gluten development was excellent, though!)
I’m trying to make these in Brisbane (read: hot and humid conditions) but have had success making other breads by reducing the proofing time.
I think I’ll have to give english muffins another go, but reduce the amount of water slightly…
I once made English Mufffins and said “never again!” at the end of it. But that just means they are on my list of special things to pick up when someone else make them. There’s a little coffeeshop in Somerville MA that makes them every weekend, and they sell out quick.
I love the memories of eating at diners with your mom–but I can’t believe how sparse your order was! : ) I guess that’s how you can make an affordable habit of eating out though.
Hi Tim — Thanks for this great post. Have you, by any chance, tried Labriola’s English muffins? They have a cafe in Oak Brook, but I bought the English muffins ways back when I lived in Chicago at the Hyde Park Produce market. These are the best English muffins I have ever tried (although I’m sure homemade ones are even better!). I still miss them now that I don’t live in Chicago.
I live in the Netherlands and have yet to find English muffins. These photos really increases my craving so this weekend looks a good time to try the recipe. Thanks for the post. Any recommendations for doing this the old fashioned way? I have no mixer. Cheers.
Hi Tim, I found you through Tom’s site. I tried these today and they taste amazing. The dough was stickier than I would have liked and I couldn’t shape them quite into a ball. I think I will try them again but decrease the water next time. Thanks for sharing your tips.