English Muffins with Bacon, Cheese and Onions
I've made English Muffins in the past and I thought it was time to try them again but with a few twists.
I've been craving some bacon lately and I had some left over sautéed onions from our dinner the other night so I figured these would go well in this new formula. I wanted to see how mashed potatoes would work in this concoction as well. I've been on a maple syrup kick since our trip to Vermont a few weeks ago, so that went in the cauldron in place of the sugar. Of course some mixed cheese with Parmesan, Asiago and Fontina needed to be added as well as the Greek style yogurt which accounts for around 74% of the additional water in the recipe.
Oh, and I forgot to mention I used my Yeast Water to make the starter and added some Spelt flour and 00 Italian style flour just to make it interesting.
The end result was as good as I hoped for and I wish you could taste these toasted for yourself. You almost don't need anything on them they smell and taste so good.
Enjoy!
FORMULA
Directions
Mix flour, starter, water, sautéed onions (chopped in to small pieces) and yogurt in your mixing bowl and mix for 1-2 minutes to combine.
Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.
The next morning add the rest of the ingredients and mix for a minute. Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary. Next roll out the dough to about 3/4" thickness on your work surface. You will have to put some bench flour on the work surface to prevent the dough from sticking. Using 4" biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour. You should end up with 5-6 muffins. If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.
Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.
Heat your griddle or heavy skillet to medium or around 350 degrees and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.
Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown. Flip and cook another 5 minutes and remove to a baking rack to cool.
Comments
bacon in there? She can't tell if the cheese made it either? I see some butter spread on top. Lucy wants Max to take a bite and confirm the cheese and bacon are really in there and suggests that you make bigger chunks next time - see what I have to put up with around here? She chucks stuff in the breads and then blames me for it I'm thinking of banishing her to the kennel - just for thinking such things.:-)
I'm guessing these YW EM's are about the best ones you have ever made - or any I have made either for that matter. Well done! If I hadn't given all my bacon away to my daughter's boyfriend last weekend I might give have given these a shot tomorrow.
They sure look and sound fantastic. I've got a YW levain doing nothing in the fridge overnight and I am trying to come up with a baked donut recipe to bake off tomorrow with a whole rye/ multi-grain pumpernickel and 2 SFSD's one with YW in the combo levain, scald in one ans the other (the SD one) had 5% more whole grains. I cut the hydration of them down to 72-76% range to make them spring instead of spread. I baking them Ski style in a DO,with seam up and wild slash. gottoo much going on bake wise tomorrow,
Love these EM's and will get around to making them soon... but I'm not using 58.5% hydration.
Thanks DA...these are very tasty and I agree with Lucy I could have certainly found some room to add more bacon and cheese :).
I look forward to reading about your interesting bake this weekend. Sounds like you are keeping Lucy on her toes!
Regards,
Ian
I think the only thing left to add would be a runny yolk poached egg on top of those nicely toasted EM..well maybe some hollandaise sauce and a tomato slice for lunch.
Sylvia
Thank you Sylvia. I like your idea a lot!
Regards,
Ian
Hi this post is just in time!! im thinking what kind of EM to make this week. Now ive got a nice n easy answer!! Since I dun have Bacon on hand I will just go with cheese, onion and spring onion this time.
Dab I think lucy want a big chuck of Bacon in there ^^ You really have your weekend bake plan out. Are you going to retard those dough overnight?
I'm glad to be of service...I'm sure yours will be just fine even without the bacon.
Regards,
Ian
It's been a long, long time since last time I had English muffins. Your post reminds me the forgotten bread. :)
Your batch of English muffins looks and sounds delicious and interesting. Thank you for posting.
Cheers,
Annie
Thank you Annie. I hope you can try some yourself. It has been a while since I had made any myself. Now bagels!
Regards,
Ian
Those are great looking EMs... I like the idea of adding bacon and cheese... I like Sylvia's idea of the egg...with a slice of thin cheddar over it... Great breakfast and great grilling! I am sure Lucy would have snuck in some kind of seeds!!??
Happy Holiday Baking,
Diane
Thank you Diane. That Lucy is a sneaky one...although she me be on to something :).
Regards,
Ian
Very nice Ian. Makes me hungry. -Varda
Thank you Varda....I aim to please :).
Ian
that is just the best combination and then you add cheese and maple syrup...this just may be the true ambrosia and not all that fruity, coconut stuff people mix up for pot lucks!
Thanks for sharing another great method and recipe
Barbra
Thank you Barbara...appreciate your kind words.
Regards,
Ian
These are fabulous, Ian! I have yet to bake english muffins, and yours make me want to try them soon.
-Khalid
Thanks Khalid...now you have conquered the bagel it will be no time before you do the same with English Muffins.
Regards,
Ian
first i finally master my wasabi bread (report will follow), then I tried the stencil technique I found out about, recently (got to be improved - report will follow) and now I see this awesome baking project of yours with the melting cheese on top. Can it get better? Great bake and although I just had breakfast, I am getting hungry now...
Thank you so much.
I look forward to seeing some of your bakes soon.
Glad I can make you hungry :)
Ian