#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are also updated after each event on the Bread Bakers home page.
We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at email@example.com.
This month’s event is Breakfast Bread hosted by Zesty South Indian Kitchen. I almost didn't join the fun. For some reason, I hadn't seen the prompt. But, after a quick brainstorm, I realized that it was the perfect time for me to play with an English muffin recipe. I've always wanted to make them. So, here's the line-up of the #BreadBakers breakfast breads...
- Cherry Chocolate Chip Sourdough Bread from Zesty South Indian Kitchen
- Danish Crisps from A Messy Kitchen
- English Muffins from Culinary Adventures with Camilla
- Multigrain Blueberry Bread from What Smells So Good?
- Montreal-Style Bagels from Karen's Kitchen Stories
- Sausage Stuffed Sourdough Crescent Rolls from Food Lust People Love
- Sourdough Angel Biscuits from Palatable Pastime
- Sourdough Crepes from A Day in the Life on the Farm
I looked at recipes for yeasted English muffins; I considered recipes for sourdough English muffins. Then, I decided why not try a combination of both. Done. These didn't end up with as many nooks and crannies and I would have liked. But they were still tasty. I'll keep experimenting and keep you apprised of my progress. Actually a friend told me to just fork-split them instead of using a knife to slice them open. Hmmm...
Ingredients makes 8
- 1-1/2 cups milk, warmed slightly or room temperature (I used whole milk)
- 1/4 cup sourdough starter
- 1 Tablespoon active dry yeast
- 3 Tablespoons butter, softened
- 2 Tablespoons organic granulated sugar
- 1 large egg
- 4-1/2 cups all purpose flour
- olive oil for the bowl
- Also needed: rolling pin; round cutter (I used a lid and a butter knife); baking sheet; skillet
Place sourdough starter in a large mixing bowl. Pour in the warmed milk and sprinkle yeast over the top. Let bloom for 5 to 10 minutes until frothy. Whisk in the egg, sugar, and softened butter. Then mix in the flour. Turn the dough out onto a clean workspace and knead until smooth. Place the dough into an oiled bowl. Cover with a cloth and let rise for two hours.
After the dough has doubled, turn the dough out onto a clean workspace. Use a rolling pin to flatten the dough to about 1-inch. Use a round cutter or a lid and a butter knife. Scatter cornmeal over the baking sheet and place the cut dough onto the cornmeal. Dust the top with cornmeal as well.
Heat a dry skillet over medium heat and place the muffins in the pan. Cook for 8 to 10 minutes, until the bottom is firm and browned. Flip over and cook for another 6 to 8 minutes on the other side.
Serve hot with butter and homemade jam or jelly. I used some blueberry jelly that my mother-in-law gave me on our recent trip up there. It was delicious!
That's a wrap for the #BreadBakers' breakfast breads recipe. We'll be back next month with our favorite breads. Putting on my thinking cap for that one. Maybe a sourdough. Maybe.