Homemade English Muffins (and first photos on our new table)

There is beauty in the simplicity of homemade bread,

Warm water, yeast, flour and salt bake up to something so much more.

Homemade english muffins are a favorite around here that I often forget about. The intention is always to eat them slowly throughout the week with breakfast, slowly toasting them as we go along, but they are so good right out of the oven, bread week usually turns into bread day and we have one lonely muffin left by the end of it.

Warm muffins right out of the oven, sliced while still steaming and spread with a pat of softened butter and a tart cherry jam make saturday mornings feel ultra luxurious.

I invested in a large jar to keep my dough on hand and make the whole process easy. A simple  large class flour jar will work, you will want it to be large enough to let the dough rise spaciously.

This recipe will give you enough dough for about 20 English muffins, or four large bread loaves.

English Muffins (using Zoe’s Artisan bread in five minutes a day recipe)

I’m also excited to announce we now have a dinning room table! and a new place to shoot my photos. (I am beyond excited!)