for the english muffin
1 1/2 cups strong white bread flour
1 tsp sugar
1 tsp salt
1/2 cup sourdough starter (or replace with 1 tsp dried yeast and 1/2 cup water)
1 tbs olive oil
1/2 cup non-dairy milk
- Sift the bread flour with the sugar, salt and yeast (if you are using).
- pour in the starter, oil and slowly add the milk until you have medium-wet dough you can gather up and kneed.
- Turn out in to a clean counter-top dusted with flour and kneed for 5 minutes until smooth. The dough should still be slightly tacky.
- Place the dough in a food-quality zip-lock bag greased with oil to stop it sticking. If using in the next couple of hours, leave it out, otherwise place the dough in the fridge overnight. The dough should double in size.
- Preheat your oven to 350 degrees and get a heavy-bottomed frying pan ready, greasing the bottom with a little oil.
- Remove the dough from the bag and divide it into 4 equal side pieces. Shape into rounds and dust them all over with flour to prevent sticking. Place on your counter, covered in plastic wrap (again greased) for 60 minute, or until the balls have again doubled in size.
- Heat you pan over a medium flame and carefully, using a spatula, slide the muffins onto the pan. Take care not to overcrowd, you may need to repeat a couple of times.
- Cook for 5-8 minutes on one side, then flip and repeat on the second side. They should not look burnt, but nicely browned.
- Immediately place on a shelf in the middle part of the oven and cook for another 5-8 minutes. Remove and let cool before slicing.
roughly two cups cheese sauce with added fresh tarragon (you may need to add a little more liquid to this – in which case use an extra 1/4-1/2 cup non-dairy milk.
1 batch Tofu Bacon – you can also use the same method with Tempeh, or Seitan.
Now, I’m sure I don’t need to give any further details here..just lay your filling, be it the bacon or whatever other goodies you’re using on top of an English Muffin sliced in half. Pour the warm cheese sauce over the top and let the feast begin..