It’s been a crazy few weeks here at the homestead with getting used to balancing the Homestead and working off the Farm and the continued reorganization for the final phase of our tiling escapades.

The pig is particularly rambunctious and we are not sure if it’s due to her pregnancy or her being in heat. It’s either one or the other but I actually saw he trying to mount the one of the Sheep.

Sorry, I was so in shock I didn’t think to take a picture.

I had been wanting to bake for a while now so when the rain turned the boys into sleepy heads, I took advantage to have some Baking time. I started with a batch of my favorite Easy No Knead Artisan Dutch Oven Bread. Once prepared and left on the counter to proof, I cleaned up the kitchen and settled in for a bit of TV watching.

I flipped the channel to the Food Network and wouldn’t you know it they were interviewing a Chef who makes his own English Muffins. Now, I’ve made them in the past but they were discussing a couple of variations that sounded rather interesting. So I got back into the kitchen.

Once the ingredients mixed up and formed into a ball, cover with plastic wrap to rise over night.

By the next morning, the dough has doubled in size and it ready to work with.

On a floured surface, knead the dough and form back up into a ball. This is where you let it rise for another 30 minutes.

Meanwhile, get the griddle ready and warmed up.

Once the dough has risen again, cut the dough into portions and form into patties.

Sprinkle the greased griddle with a bit of corn meal to prevent sticking.

Allow to brown on both sides, then transfer to the oven to finish cooking.

This is generally when I get the eggs started.

The keep the nooks and crannies from getting squished, always separate the sides using a fork.



Easy Overnight English Muffins Print Serves: 4 to 5 muffins Ingredients 1¼ - 1½ cups bread flour

½ packet (1¼ teaspoons) Active Dry Yeast

¼ cup Greek Yogurt

½ tablespoon sugar

¼ teaspoon salt

½ cup water

1 tablespoons ghee (clarified butter), melted Instructions In a large mixing bowl, yeast, water, yogurt, melted butter, sugar and salt. Gradually add flour to mixture and mix with a large wooden spoon Scrape down dough from sides of bowl and continue to add more flour to form a soft, sticky dough. Cover the bowl with plastic wrap and let it rest overnight on the counter. In the morning, prepare a surface for rolling out the dough and sprinkle surface with flour Divide into 4 to 5 portions and form into a circle. Place on a greased cookie sheet. Cover and let rise for 30 minutes while you preheat the cast iron griddle. Preheat oven to 350 degrees. Spray griddle with non-stick cooking spray and sprinkle with cornmeal. Carefully place muffins on griddle and turn them when they get a deep golden brown. Transfer to oven and bake for 10 minutes. Cool on wire rack. 3.2.2802

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