English Muffins
List of Ingredients
1 tablespoon active dry yeast
1 tablespoon sugar
1 1/2 cups warm water
4 tablespoons non-instant dried milk
2 teaspoons salt
3 cups unbleached all-purpose flour -- (3 to 3 1/4)
Recipe
In a medium mixing bowl, dissolve the yeast and sugar in the water.
Beat in the dried milk and salt. Add 2 cups of the flour and beat,
either by hand or with an electric mixer, for several minutes.
Continue to beat in the remaining flour until the dough is like thick
pancake batter bur more gummy and just beginning to leave the sides
of the bowl. Add a little more flour if necessary to reach this
consistency.
Cover with plastic wrap and let rise in a cozy place for about 1 1/2
hours, or until doubled in bulk. After this time, stir down the dough
and let it rest, covered, while you prepare to bake the muffins.
Thoroughly grease the inside of your English muffin rings with
shortening, butter or nonstick cooking spray. Heat a large heavy
skillet until almost smoking, then brush with shortening or oil, and
set the rings inside ( it should hold 4). Alternately, heat an
electric griddle to 350F.
Lower the heat slightly and transfer about 14 cup of dough to each
ring. The easiest way to do this is to pick up a medium-sized gluey,
gloppy handful of it, slip it into the ring and then ease it out with
your fingers to fill the entire ring. (It isn't pretty, but it
works!) Cook the muffins over medium heat 5 minutes, by which time
the top surface should have lost its
moist look. Now lift the rings off (they'll be hot!) and turn each
muffin over to cook on the other side 5 minutes. Flip the muffins a
second time and cook for a further 5 minutes.
Repeat this procedure, greasing the rings again if necessary, to use
up the remaining dough. Cool the muffins on racks, and store them in
a plastic bag until you are ready to toast them. (Remember, split the
muffins apart first with your fingers or a fork; don't use a knife to
cut through them!)
Yield: 8 delicious muffins.
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