Our Retirement Days: English Muffins

Friday, 15 December 2017

English Muffins

Keeping a loaf of bread fresh can be a difficult process when there are only one or two people in a household and even more difficult when you camp as Grandpa Snyder and I do.

This past September we spent three weeks travelling to Saskatchewan for a family wedding and on this trip we learn to enjoy English muffins in place of sliced bread. We found English muffins easier to keep fresh while we were travelling and just as satisfying when you make a sandwich. And nothing matches the very enjoyable that unique taste of a toasted English muffin with melted butter and slathered in honey or jam.

There is nothing quite so satisfying as the crunch of a toasted English muffin.

Baking bread is a skill we planned on revisiting when we retire so once back home we set about deciding whether English muffins were something that we could make ourselves and more importantly something that we could make while we camping.

The answer is yes and yes.

For a recipe we searched the internet and landed on a recipe from allrecipes.com. The recipe is easy to follow, fool proof and results in a delicious English muffin.

English Muffin Recipe

This recipe calls for the skillet to be greased prior to cooking the English muffins and we were not happy with the result. It resulted in a was a dark somewhat soggy outs outer crust.

Once again we went back to the internet where we found the dry fry method and this provided the results that we were looking for. Here you heat the skillet to a medium heat and fry the English muffins until there is an internal heat of 194F.

We froze the English muffins in packages of six and freezer for up to three months without any loss in favour. Again we toast are our English muffins so freezing them does not have an adverse effect on the end result.

We learned through our research that the correct way to open an English muffin is to use a fork inserting it around the outside of the English muffin and pull it apart.