Bread Bakers Apprentice: English Muffins

English Muffin w Peanut Butter & Co Dark Chocolate Dreams

So I’m back to baking bread, and working my way though the Bread Bakers Apprentice ala Pinch My Salt. I love baking bread, and I’m making them vegan like Vegan Dad.

I guess since this is a new blog, I should do a rundown of the others I have made with links to the old blog in case you care (okay, more for me to keep track of my breads from this book):

So the next one was English Muffins. I’m not a super huge English Muffin fan, so I’ve been putting it off. They are okay. But in order to move on, I had to roll up my sleeves and get started.

My vegan subs for the milk and butter were unsweetened almond milk and shortening (also an option). Super easy and tasty. My big gripe however is that the cornmeal pretty much burned when it touched my hot cast iron pan when I was cooking the bread. The pan was too hot and incinerated the cornmeal. Oops. I probably cooked them for 5 minutes total in the pan, then popped them in the oven for 5-10 minutes. They turned out fine, just a bit crispy on the outside.

I’m not sure I would make them again, but that has nothing to do with the recipe. If I did I would use a nonstick pan at a lower heat.

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About The Author


I'm Shannon and I love to bake, hike, play video games and have fun. I currently live in the Bay Area with my husband and cat.


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