Crumpets, anyone?
They won't know what you're talking about if you order an "English Muffin" in the UK - While the rest of my family prefers toasted white or wheat bread or bagels for breakfast bread, I prefer an English Muffin.
- Well, they're apparently only called English Muffins in the United States. The rest of the English-speaking world just calls them Muffins, from the French "Moufflet" which means soft bread.
- Interestingly, they are also known as crumpets. So when you are invited to high tea with the queen (as I am sure you will be one day) and you're offered tea and crumpets...it's nothing too exotic...an English Muffin and a cup of Earl Grey.
- I like the fact that these can go from a pile of ingredients to a finished bread in just over an hour. Fairly fast in bread terms. These little treats can be ready for buttering in the time it takes you to shower, read the paper and check your email.
- In addition to being the perfect breakfast food, they also make a great base for personal pizzas, garlic toast and panini on the grill.
- English Muffins
- 4 1/2 teaspoons (2 packages) of active dry yeast
- 6 cups of flour
- 1 tablespoon of sugar
- 2 cups of milk
- 1/4 teaspoon of baking soda
- 1/2 cup of water
- 1 teaspoon of salt
- 2 tablespoons or a bit more of cornmeal
- In a small saucepan, heat the milk and the water until very warm.
- Combine 3 cups of the flour, plus the yeast,the sugar, the salt, and the soda in a large bowl.
- Add the warm milk and water, and beat well.
- Stir in enough of the rest of the flour to make a stiff batter.
- Spoon this batter into two 9 by 5 inch loaf pans that have been greased and dusted with the cornmeal. Cover, and let rise in a warm place for 45 minutes.
- Bake at 400 degrees for 25 minutes.
- Take the loaves out of the pans immediately or they will not come out easily.
- Vegetarian.
