Recently I purchased a bag of English Muffins at the grocery store and was really disappointed when I got home and saw how dried out they were. I remembered I had a recipe for homemade ones in my book, Peter Reinhart’s Artisan Breads Every Day so I decided to make my own. I had to wait a few days until my English Muffin Rings arrived from Amazon but I used the time to thoroughly read the recipe and prepare. They were worth waiting for. Extremely moist, they are nothing like the ones you buy in the store. You do them on the stove top, so it is something you can “bake” during the summer when it is hotter than blazes (100° here today!).
You cook them for 12 minutes on each side and then cool on their sides so they don’t get soggy. They seem to defy gravity! You use yeast too. Of course I hardly like any bread that doesn’t contain yeast. . .
Remember to keep the temperature low. Notice the flame size in this picture. That seemed about right. A “2″ on my stove. One last note- I did not “do ahead” and make the dough the day before and refrigerate. I simply mixed the dough at 11am, let it rise on my counter for 2 hours and then “baked” them.
From Peter Reinhart’s Artisan Bread Every Day
Mist the griddle and the inside of the crumpet rings with spray oil, then dust the inside of the rings with cornmeal. Cover the surface of the pan with as many rings as it will hold, then dust the pan inside the rings with more cornmeal. Lower the heat to medium-low, actually closer to low than to medium : you will have to use trial and error on this at first until you find the setting that works with your stove or griddle.