A few days ago, I got to scarfed down homemade vegan English muffins. They were so fluffy and tender! Of course I didn’t make them, that would be like some sort of crazy baking miracle. Although, technically they aren’t baked. They’re cooked in a skillet.
My sister made a batch of regular English muffins for her kids. But in a separate skillet, she cooked up a couple of vegan ones in olive oil for me. She’s getting to be quite the baker nowadays, with a starter named “Bob” and all.
The recipe for the English muffins came from the bread baking cookbook Tartine Bread, by Chad Robertson of the renowned Tartine Bakery in San Francisco. A beautifully designed cookbook with gorgeous photography by Eric Wolfinger, it’s an in-depth step-by-step guide to making the phenomenal Tartine artisanal bread at home.
Something I won’t be making any time soon, even though it’s specifically designed for the home baker to get professional results from a conventional oven. My sister did offer me some of her starter, but I’ll just wait to be invited over for a slice of freshly baked bread. The most I’m going to do, is remember to bring over my tub of Earth Balance soy-free butter.
Appetite for Reduction Cookbook Giveaway
Don’t forget to enter the giveaway, it ends tomorrow, Monday, February 21st.
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