I'm english. I mitigate timing issues by warming a pyrex dish or just a plate by keeping it under the pan I am grilling the stuff in (or in the oven on very low usually with the door open), then putting the bits that are cooked in the pan to keep warm. Generally this is because I'm doing it for more than I can do on the grill in a single sitting though, but it would work for single portions. I do this:
Grill (broil) your bacon (smoked back), sausages (pork) and tomato. Bacon should be flipped once, when the fat on the rind is just taking colour, sausages turned a few times, tomato should be halved and done cut side up.
whilst they are grilling prepare your scrambled eggs. Just mix 2-3 eggs a little in a bowl, no need to whisk to death, just mix till loosely combined. Add a little cream or milk if you want. whatever egg recipe flots your boat
The bacon will be done first (don't make it crispy - just a little colour on the fatty bits). remove it when done, and put on the warm plate under the grill pan to keep warm. Cover it with another plate or foil. When the sausages are nearly done, pop in your toast.
Then season with salt and pepper and cook your scrambled eggs. Again do this according to your favourite egg recipe, I melt butter in a non stick frying pan, add the eggs and stir with wooden spoon until set. some like the runnier than others. finish with a large knob of butter and check the seasoning.
toast, sausages and tomatoes should be done.
butter toast, put everything on a plate and eat with HP sauce and a hot cup of tea, no sugar, very little bit of milk, preferably from a pot of tea.
if you don't like the idea of timing the eggs/toast with the finishing of the sausage you can grill everything till done and keep it all on the warm plate in the oven/under the grill pan (not directly under the heat, but under the pan which is under the heat) whilst you make the eggs/toast/tea.
its not traditional, but I also like a slice of halloumi grilled with mine. maybe that's just me.
the bacon that is usually used is back bacon (I much prefer smoked)
but some people will use streaky bacon (again smoked is better IMHO):
It probably unlikely that you will get back bacon in italy, so you next best bet is slices of (smoked) pancetta which is similar to streaky bacon.
you might substitute a nice dry cured ham instead, but it won't be quite the same. though ham and eggs is a good breakfast.
Assuming you aren't very unlucky and happen to download a series of bad recipes I think it's one of a few things.
It's possible you could be undercooking your goods. Fully cooked baked goods should not taste like flour.
It's also possible that you could be mixing insufficiently. If this were the case though you'd likely have some cookies that weren't floury.
The most likely culprit though is packed flour. If you are using volume measurements (most likely given the source) for flour, it's quite possible to use nearly twice as much flour as the recipe intends simply because your flour is packed down more than the author's was.
I recommend using either a food processor or a sifter to sift your flour adequately before measuring. Don't undo your sifting by rapping your measuring cup on the counter either! Simply scoop, scrape to level and dump it in the mixing bowl.
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Best Answer
English muffins are not usually baked. Instead they are cooked in a skillet or on a griddle. You can bake English muffin dough, but it will turn out like a holey white bread (as you describe). To cook, heat a skillet or flat griddle to medium (temperature for a griddle would be 350 degrees F). Also preheat your oven to 350 degrees F. Brush the pan or griddle with vegetable oil or mist with spray oil, and place on pan 1 inch apart. Cook 5 to 8 minutes or until the bottom would burn if cooked longer. Carefully flip over and cook 5 to 8 more minutes. Both sides will be flat. Transfer pieces to a sheet pan and place in oven on middle shelf for 5 to 8 minutes, until center is cooked.
Also, the recipe that I have for English muffins (in Peter Reinharts' Bread Baker's Apprentice) describes it as an enriched dough, one that has fat added. My recipe calls for .5 oz. of shortening or butter.