We like English Muffins and I so rarely make them. I don’t know why I don’t make them more often. They aren’t a lot more trouble than any other bread but I tend to be more likely to slap together a loaf of bread and be done.
Here’s a blog post with the English Muffin recipe I’ve used through the years. It also includes pictures and a link to the rings I use to make them. I’m going to experiment a bit and see if I can start with the salt rising starting and adjust the recipe to make English Muffins that have that twang that comes from the salt rising bread. Flour, water, a bit of yeast, milk and salt . . not an expensive experiment but could be interesting.
There’s a local lady who makes and sells artisan breads. I had ordered three different types, one being English Muffins, and they were to be picked up Thursday afternoon. As soon as I knew I was going to have to go to Abilene to the E.R., I was worried about that bread. The lady takes orders and I didn’t want to stand her up so I called my friend . . my nice, dependable friend . . and said “Can you PLEASE go pick up my bread at 2:00?” I had told my friend about the bread already and she was wanting to try some. I told her . . if you’ll go get it, you can have it. She did go get it, she paid for it and wouldn’t let me pay her back, and she split it all . . she took half and saved half of it for me.
This morning I fixed the English muffins with eggs, ham and cheese. It was a nice change from the breakfasts we tend to have over and over. Speaking of breakfasts over and over, I think I’ll fix Migas again in the morning. I love that for breakfast!