by Brenda W. Clough
A few weeks ago, I posted a link to the Ultimate British Muffin. Clearly a bake test was called for. I armed myself with some ‘strong’ flour (if they cannot raise high-gluten wheat in Britain then what have they been using for bread, all the years that grain could not be imported?) and this is the result.
Why did my Ipad not focus properly? As you can see the result looks very much indeed like your Thomas’s English muffin from the packet. The actual muffin is firmer than the commercial variety, with a finer pattern of holes — these are not muffins that you can split with a fork. These are also nothing like the farm-market ‘artisanal’ muffins. They are better! When I do this again I will take care to roll the dough not quite so thin, so that slicing them in half will be easier.
Split, toasted and buttered, they are unutterably yum! Definitely better than the commercial article, with a yeasty genuine flavor. They toast up beautifully. I feel that the active dry yeast they use in the UK may be different from the American product — I don’t get a vigorous rising action, just sprinkling the packet of yeast onto the dry flour. Next time I will help the yeast along by dissolving it beforehand in a little warm water. I feel the dough is a little dry anyway.
The recipe calls for 8, but due to my over-aggressive rolling I got 10. Too many to eat at one sitting, and I cannot invite Lord Peter Wimsey to come and share them. But I am certain I can freeze them in a zip-loc bag for future reference. These are addictive. I may have spoiled myself for Thomas’s, for all time.