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):
- Anadama Bread
- Greek Celebration Bread
- Cinnamon Buns
- Cinnamon Raisin Walnut Bread
- Corn Bread
- Cranberry-Walnut Celebration Bread
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.