This weekend's achievement came in the form of some home made English muffins.
English muffins are a sweetened bread roll generally halved, toasted and buttered. These were amazing - I was so proud! The dough contains a little sugar and is made with milk instead of water so the muffin is sweet and rich, but the dough was heavy and stiff to knead - fortunately Andrew was there to help!
I used the recipe in Duncan Glendinning and Patrick Ryan's Bread Revolution, a cookbook filled with (unsurprisingly) bread and bread-related recipes. I'm completely addicted to this book at the moment, I've made their basic white bread, potato and rosemary bread (great, but with a very wet dough), savoury lunch muffins (better than Hummingbird, which is saying something) and foccaccia (which I didn't knead long enough/well enough because it didn't rise well).
The trick with an English muffin is to lightly fry the dough after the second prove. This gives the characteristic flat top/bottom, and really helped them puff up instead of out. It also means they only need to bake for 10 minutes, which is great as our new oven is an old gas oven, with no fan, so this was the first thing I've made without a hint of a burnt bottom!
We enjoyed them on their own, with a summer salad (it has been crazy crazy hot here in Antwerp), and for lunch we made a splendiforous Eggs Benedict which I had eaten half of before I remembered we wanted to photograph it! As vegetarians we swapped the traditional ham for some organic soy ham-style slices we found (much better than any we've tasted in the UK), fried mushrooms and spinach. Topped with poached eggs and hollandaise it was a brunch of champions.
Next weekend I'm thinking of trying to make some Bagels, plus maybe a Jubilee inspired Victoria Sponge!