I used to wonder about people who started a blog then stopped posting to it. Now I know. It's not always easy to keep up with everything! We had a busy first semester of the school year and have been working to enjoy our Christmas break (despite a rash of illnesses across the family).
Yesterday my middle E and I made a delicious treat for the whole family--English Muffins! We doubled Isa Chandra Moskowitz's recipe in Vegan Brunch and did this:
2 cups of water
2 tbsp sugar
6 tbsp margarine at room temperature
2 1/2 tsp salt
2 1/4 c unbleached wheat flour
2 1/4 c all purpose flour
2 tsp yeast
Some cornmeal for dusting
Place the first 7 items in the bread machine in the order listed. Use the dough setting.
Preheat the oven to 350 F. The recipe calls for you to preheat your pans before you bake the muffins; we used a baking stone and did not preheat.
When the dough cycle is complete, take dough out and knead on the counter for 1 minute before you roll the dough out to about 1/2 inch thickness and cut circles using a cookie/biscuit cutter (the double recipe we did got 16 muffins). Pat both sides in the cornmeal.
Melt 1 tablespoon butter in a large skillet, preferably cast iron, over medium heat. Brown each muffin for a minute or two on each side. Be careful to not crowd them in the skillet.
When you remove the muffins from the skillet put them directly into the oven. Bake for 6-10 minutes.
Cool on a wire rack for one hour before eating.
I'm told they freeze well. Mine disappeared well. Also I cheated and used my bread machine to mix the dough. And I used rapid rise yeast which goes straight in without the first step in water with the sugar (make sense?)
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