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English Muffins.
This is a chewy English Muffin. I believe it’s a recipe from Julia Childs.
2 1/2 cups flour
1 scant tablespoon yeast (1 package)
2 1/4 cup plus 3 tablespoons water divided, and different temps.
2 tablespoons instant potato flakes
1 cup milk, tepid
1 1/2 teaspoons salt
Dissolve yeast in 1/4 cup hot water (115 F)
Mix instant potatoes with 1/2 cup boiling water, when potatoes are dissolved, mix with 1/2 cup cold water to cool them.
In a large bowl, mix flour, potato mixture, proofed yeast, and the tepid milk. Stir and beat well.
Let rise to double.
Stir salt into 3 tablespoons hot water and stir until dissolved. Add to flour mixture.
Beat well.
Let rise to double again.
Preheat a griddle to 350 F.
Butter muffin rings and place on hot griddle.
Fill each ring with 1/2 cup batter.
Add water if too thick.
Cook 20 minutes to side.
If you don’t have muffin rings, empty tuna cans, with both ends out, can be used.
Muffins need to be split by using a fork as one wants the rough crumb, as it makes for a crunchier toasted muffin.
These are great for grilled sandwiches. Toast the rough side, add the fillings, usually containing cheese and grill on both sides.
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