Thomas' English Muffins
Source of Recipe
CD Kitchen
List of Ingredients
1 lb All-purpose or bread flour
1 t Salt
1 1/2 T Dry yeast
1 t Sugar
1 cup Warm milk
2 oz Butter -- melted
Recipe
Sift the flour and salt into a bowl and leave in a warm place. Dissolve the
yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in
the butter. Stir all the liquid into the warm flour and beat well until
smooth and elastic. Cover and proof in a warm place for 50 minutes or until
doubled in bulk. Turn onto a well-floured board and knead, working a little
more flour if necessary to make the dough easier to shape. Round up the
dough, roll into a thick sausage shape and (using the sharpest knife you
have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
Shape each one into a round with straight sides. Put onto a greased baking
sheet. Cover (use greased plastic wrap) and put in a warm place to proof for
30-40 minutes or until springy to the touch. Leave room for expansion and be
careful not to over-proof, as the muffins will get flabby and lose their
shape. Warm and grease the bakestone lightly. Lift the muffins carefully
onto the bakestone and cook over very moderate heat for 8-10 minutes until
pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep
warm if cooking in batches. To serve, insert a knife in the side, pull the
top and bottom slightly apart, and insert slivers of butter.
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