English Muffins

Lee

I woke up this morning with a craving for crumpets, but being without any baking soda, I decided to make some english muffins. I prefer hot breakfasts. They’re much more comforting and satisfying. Nothing starts my day off better than a warm breakfast and a big cup of coffee 🙂

Butter is Better!

I got this recipe from “The Bread Baker’s Apprentice“, probably one of the best baking books you can buy. You need about 2+ hours for this, so please plan accordingly if you’d like these for breakfast. I, of course, started mine around 9am and had to deal with hungry Michael groans for the most of it.

What you’ll need:

2 1/4 cups flour
1/2 Tbsp sugar
1/4 tsp salt
1 1/4 tsp instant yeast
1 Tbsp shortening or butter (at room temperature)
3/4 – 1 cup milk (at room temperature)
cornmeal for sprinkling

I was without cornmeal or milk. I just scrapped the cornmeal and used water. Works fine.

1. In a standing mixer with the dough hook, mix together the flour, sugar, salt and yeast. Mix in the shortening and 3/4 cup of the milk. Add the remaining milk if the dough is too dry.

2. Allow the machine to knead the dough for about 10 mins on the lowest setting. Lightly oil the bowl/dough and cover dough to rise for 1 hour.

3. Divide dough into 6 balls and allow to rise for yet another hour. (This is where you would sprinkle the cornmeal on both sides of the dough if you have any)

4. Preheat the oven to 350 and have a baking sheet lined with parchment ready. Heat a griddle or cast iron pan to medium high and begin browning your english muffins.  About 5-6 mins per side, or until very brown. They will flatten as you flip them. Once you’ve browned them place them on the baking sheet and bake for about 5-8 minutes.

Who needs cornmeal anyway..

It’s good to do this in batches, so while you’re baking your first batch, begin browning the next.

5. Allow them to cool for at least 20 mins. Then eat!

Yum yum!!

I made Michael an egg sandwich with his, and just had a buttered one with a fried egg for myself!

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