MacKenzie

http://bakingsteel.com/baking-steel-homemade-english-muffins/ Normally I only make half the recipe and instead of using 85 g to make a muffin I use only 80g. I also had to add a touch more flour, 15 g. I changed it to grams for my use: 460 Grams Bread Flour or 3 1/2 cups 236 Grams water or 1 cup 15 grams sugar or 1 tablespoon 57 grams milk or 1/4 cup 3.75 grams dry yeast 27.5 grams butter or 2 tablespoons 15 grams salt or 1 tablespoon a bunch of semolina flour for coating Procedure 1. Combine all ingredients in your mixing bowl, except the semolina 2. Mix on low speed until a smooth ball of dough is formed, about 5 minutes or mix by hand 3. Place dough mixture into a new bowl that has been lightly oiled, cover with plastic wrap and place in the fridge for 2-3 days. If you can’t wait, allow to sit in fridge for 2-3 hours. 4. Remove from fridge and let sit at room temperature for about an hour. Place your Baking Steel on top of your burners, heat on medium or about 325 F. It helps to have one of these (IR thermometer) spray or lightly oil the steel with canola oil. Meanwhile, preheat your oven to 350 F. 5. Remove dough and divide into 80 gram dough balls. 6. Grab a sheet tray and dust with semolina flour, place dough balls on sheet tray and cover both sides with semolina 7. Carefully cover with plastic wrap, make sure semolina flour is evident on both sides to prevent plastic wrap from sticking. Allow to rise or rest at room temp for an hour. 8. Place the rounds on your hot Baking Steel and cook 5 minutes 9. Turn over and press using the back of a spatula to flatten, very lightly. 10. Cook alternate side for 5 minutes, remove and place on a sheet tray and place in the oven. Bake for an additional 7 minutes. Grab your thermometer and place in the center. You want to the thermometer to register about 200 F. 11. Remove and place on cooling rack until they reach room temp. 12. To split English muffins, jab with a fork along the center. Go all the way around.

The English Muffin recipe is easy and the Canadian Bacon one I'll do a little later:) It came from here: http://bakingsteel.com/baking-steel-homemade-english-muffins/ Adapted from King Arthur Flour I'll post it in the Breads section:)

I don't know if this is legal but I copied this from the link you gave-

Made some English Muffins yesterday so what better breakfast than an Egg MacKenzie followed by a little and a little . Toasted the muffin, added a slice of cheese, an egg, and some previously smoked bacon and a little ketchup.

CC, you are about to have the fluffiest rice ever:)

Cook_Shack, that sounds very interesting, thanks for posting:)

Made a dozen corn tortillas and then turned them into chips. Let's start dressing up these tortilla chips- Top it off with some cheese- 35 mins. on the grill at 325F -350 F - Plated-

ckreef, sure looks like a very tasty meal

Great cook, I like that edge to edge consistency, now I want some beef

Cookie, I've used enameled casseroles in my grill many times and never have had a problem, knock on wood When I used them it was at the normal oven temps and the most that ever happened was that they require a little more cleaning if smoke collected on the outside. I wouldn't want to say what might happen if you used a very high temp. but I never had reason to do that. I was just cooking a casserole the same as I would in the kitchen oven.

ckreef, that stew has got to be very good

ckreef, awesome, looks sooooooooo delicious

Think of it as the KK of rice cookers

tinyfish, that is all part of the fun

This is the one I have and it works great, Zojirushi NP-HBC10 5-1/2-Cup (Uncooked) Rice Cooker and Warmer with Induction Heating System, Stainless Steel.

Great tip, ckreef. Funny thing last evening after eating it occurred to me that I could probably put some chopped onion in with the pasta. You know what they say about great minds;)

I hope you try the rice cooker mac and cheese. It only takes 45 mins. from start to finish and I made the bread at the same time. Worked great for a filling quick supper.

2C elbow pasta 2C water 1t salt Add to rice cooker set on white rice for 30 mins. Cheese Sauce 1.5-2C of grated cheddar cheese 1 can evapourated milk 0.5t of mustard powder 0.5t ground black pepper After the 30 mins. the pasta will still be very moist but that is fine. Add the cheese sauce and stir. Set rice cooker on Keep Warm setting for 10 min. Can serve as is or put into individual dishes, sprinkle with bread crumbs and put under broiler until that nice golden brown colour is achieved.

ckreef, I'll post the mac and cheese details tomorrow. It is very good and it is fast and easy. It is bedtime here in the Maritimes:)

I was looking for a quick meal for supper tonight. I came up with a repeat of the 1 hour focaccia bread but this time I reduced the herbs by about 25 % and rice cooker mac and cheese. I just wish I had my KK to bake that bread:( The crumb shot. Mac and Cheese plated-

tony, thank you for that review

ckreef, sometimes no matter what you do nothing works but you've got to know that things will get better Next time it will work perfectly

ckreef, that means if you get a dozen 10 of us could come to be judges on the taste panel

tinyfish, it's all in the eye of the beholder. I'd like to see what you did and I'm sure others would too:)

Tony, dinner looks super tasty, no doubt it was packed with flavor. You must have really enjoyed the fruits of your labour