Breads, Muffins

English Muffin

English Muffins

– Adapted from Scones, Muffins & Teatime Treats by Family Circle Editors

– Rolled and cut-out method

Plain English Muffins

Makes:       12 x 8cm round muffins
Total time :  approximately 3hrs

Part A :  use a small cup

1/2 tsp      Instant yeast
1/4 tsp      Brown sugar
1/2 tsp      Bread flour
30ml         Warm water

Mix and blend all in a small bowl.  Set aside for 10min or until frothy.
(If mixture fails to froth, either the water is too hot – yeast killed!, or the yeast is too old and ineffective.  Buy new yeast)

Part B:  use a small cup

3/4 cup     Luke warm milk
1/2           Egg, lightly beaten
20g          Good butter

Melt butter in the milk.  Combine with beaten egg.

Part C:  use a large bowl

2 cups      Bread flour (or plain flour)
1/2 tsp      Sea salt
30ml         Wheat germ (high-fiber option)
30ml         Flaxmeal (high-fiber option)

Mix evenly.

English Muffins dough

  1. Make a well in Part C.  Add part A and part B.
    Stir using a butter knife to incorporate all flour, until dough comes together and leaves the side of the bowl.
    If dough is too wet, add 1tbs of flour at a time.
    If dough is too dry, add 1tbs of milk at a time.
  2. Pour dough onto floured surface and knead for 2 minutes.
    Stretch the edge and fold toward the center, turning in a circular motion as you repeat.
    Return the rounded dough into the bowl.  Cover and prove for 2 hours (or until dough doubles in size).
  3. Pour dough onto floured surface and knead for 2 minutes.
    Leave dough to rest for 15 minutes.
    Roll out dough to 1cm thick.
    Use 8cm round cutter to cut out 10 – 12 rounds.
  4. Dust baking trays with cornmeal.
    Place cut-out dough rounds onto tray, at least 1cm away from tray edges and from each other.
    Dust the top with cornmeal.  Set aside for final prove, 20-30min.
    Meanwhile, preheat oven to 210degC.
  5. Bake muffins at 210degC on middle rack for 10min.
    Flip muffins over and bake another 10min.
    Alternatively, they can be pan-fried using a low-sides non-stick griddle.  Similarly, fry each side for about 6 – 10min, depending on the thickness of the muffins.
  6. Cool on racks for at least 30 minutes before splitting with a fork.
    Serve with jam and butter, or make a breakfast sandwich of ham-egg-cheese with it!

English Muffins, Plain

English Muffins, High-fiber variation

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Discussion

Trackbacks/Pingbacks

  1. Pingback: Holey and Chewy English Muffin « Toasterbaker's Blog - June 28, 2012

  2. Pingback: Gadget-Free Chewy English Muffins « Toasterbaker's Blog - July 9, 2012

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