Well, well, well. First food post in five years. Did I spend that time honing my recipes, skills and tools to a fine, rapier edge? Did I get lazy and warm up frozen dinners? Neither, of course.
One recent challenge was making an english muffin, or rather one that pointed towards the more hearty ezekiel variety. But, as always, with a method that does not require more than an hour of forethought.
It has finally revealed itself. The secret balance was an unexpected addition to a package of fresh sage. And here I am decrying packaged food. Another lesson learned -- self, remember to read packaging, even if there's only one ingredient, and look for any prep hints. Way too much sage, white flour and butter, it took just a few tries to adapt the gift recipe to my own goal.
Dammit, forgot to check the date on the camera. Just a sec, OK, now that's fixed. Anyway, here they are, hearty, moist, bready, good for a solid brunch or lunch. Ready to eat in about 30 mins.
Ingredients for three muffins:
Set oven at 425.
Melt 1 Tbsp butter.
Mix dry well.
Chop 2 Tbsp of cold butter into small chunks and mix roughly into dry so butter is flattened into separate, flour-coated bits.
Mix in butter milk or yogurt, enough to make a soft dough.
Stop mixing. Let it set 5 mins to dry up a bit. Flatten and cut into three.
You'll need baking rings and sheets you can cover - I used 3 small 5 oz cat food cans with the bottom cut out and 3 bread pans. They work really well.