Text 3633, 79 rader
Skriven 2008-03-10 13:46:32 av DAVE SACERDOTE (1:123/140)
Ärende: Homemade English Muffins
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Homemade English muffins are so good, I may never buy another 
package of them at the grocery store again. And they're easy 
as well, especially if you have a heavy-duty stand mixer like 
a KitchenAid to do the kneading for you.

English Muffins

1 cup milk
3 tablespoons butter
1 tablespoon (or one envelope) active dry yeast
2 tablespoons of sugar
1 cup warm water
1 large egg
2 teaspoons salt
5 cups flour (approximately - you might need more)
Cornmeal

In a small bowl, heat the milk and the butter until the butter 
melts. Set aside and allow to cool.

Combine warm (about 105 F / 40 C) water with sugar. Stir in the 
yeast and let sit until foamy.

Whisk the egg and salt into the cooled milk mixture, then combine 
with the yeast mixture in a bowl. Add about half the flour and
mix until well-combined and evenly moistened; continue mixing 
for about five minutes. Add remaining flour and mix well. 
Dough will be sticky. (This step is where a stand mixer 
comes in handy.) Turn the dough into a large oiled bowl. Cover
with a damp towel and allow to rise for an hour or until doubled.

Line a couple of cookie sheets with waxed paper or baking 
parchment, and dust the paper with a generous sprinkling of 
cornmeal.

Punch down the risen dough and pinch off a piece big enough 
to roll into a 2-inch ball. Flatten the ball to around half
an inch thick, and use a 3-inch biscuit cutter to trim it 
into a uniform 3-inch round shape. Put the round onto the 
baking sheet. Repeat this process until all the dough has 
been formed into 3-inch rounds. Dust the tops of the muffins 
with cornmeal and cover once again with a damp towel. Allow 
to rise again until doubled (about half an hour.)

While the muffins are going through this second rising, put 
a heavy skillet on the fire and bring to moderate heat. An 
electric griddle is perfect for this - preheat it to about 
325 - 350 F (160 - 175 C) and it will be just right. Do not 
grease the griddle - the cornmeal sticking to the muffin's 
top and bottom will prevent it fron sticking.

Using a spatula, carefully lift the muffins from the waxed 
paper to the hot griddle. Be gentle, because the dough is 
very soft. Grill the muffins for 5 or 6 minutes, or until 
golden brown. 

When the bottoms are browned, slip the spatula under each 
muffin and turn them over to bake the other side. Once again, 
they will need about five or six minutes (you can pick them 
up after five minutes or so to see if they are ready to turn.)

When they're done on both sides, put them on the baking sheet 
or on a rack to cool completely. Enjoy them warm or cooled. 
I like to split them with a fork, toast them, and eat them 
warm with butter, Vegemite, or jam.

Your homemade muffins should be light and airy, yet with a 
slightly dense and chewy interior. They won't have the huge 
air holes like commercial English muffins do, but they will 
have plenty of bubbled texture to hold melted butter.

---
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Restaurant Reviews; If I post it here in NCE, you'll find it 
blogged with photos at Dave's Cupboard.

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