Haven't tried Rick Krall's English muffins, but here's a simple one I like
that gives a good muffin with those "nooks and crannies". It's from the
Sunset "Breads" book, and quick and easy to make.
ENGLISH MUFFINS
1 pkg active dry yeast
1 1/4 c. warm water (about 110 F)
1/2 t. baking soda
1 t. salt
3 1/2 to 4 cups bread flour
2 small egg whites
1. Sprinkle yeast over warm water in large bowl; set stand until foamy
(about 5 min.). Add baking soda, salt, and 2 cups of flour; beat until smooth.
2. Beat egg whites until stiff, moist peaks form. Fold into batter. With
electric mixer or heavy spoon, beat in about 1 cup more flour, 1/4 cup at a
time, until dough pulls away from sides of bowl in stretchy strands. Turn
out onto a well-floured board and knead until smooth and slightly springy -
about 5minutes; dough should be soft and sticky. (I did the kneading in
the Kitchen Aid mixer with dough hook). Place in greased bowl; turn over
to grease top. Cover with plastic wrap and let rise in warm place until
doubled (about 1 hour).
3. Punch down dough and knead briefly on lightly floured board to release
air. With floured rolling pin, roll dough 1/2 inch thick. Using a 3" round
cookie cutter, cut out muffins and place slightly apart on a board lightly
sprinkled with cornmeal; sprinkle muffins with more cornmeal. reroll
scraps and cut. Cover lightly and let rise in warm place until almost
doubled (about 45 min.).
4. Heat a girddle or wide frying pan over medium heat. When griddle is
hot, grease lightly. Cook muffins, 2 or 3 at a time, turning once, until
muffins are golden brown on top and bottom and a skewer inserted in sides
comes out clean (8 - 10 Min.). Makes about 12 muffins.
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From the same book is this pizza topping that is really good. I just call
it white pizza, but the book says:
Caramelized Onion and Goat Cheese topping
Cut 2 medium onions in half lengthwise; then slice crosswise 1/2"
thick. Heat 2 T. olive oil in a 8 to 10 inch frying pan over medium-low
heat. Add onions and cook, stirring ocasionally, until very soft (about 30
minutes); set aside.
In small bowl, stir together 1 cup (about 8 oz.) goat cheese, 12 cup (about
4 oz.) part-skim ricotta cheese, and 1/4 cup grated Parmesan
cheese. Crumble over partially baked crusts. Top with onions. Sprinkle
with 1 T minced fresh thyme or 2 t. dried thyme.
Frances Feeter