Saturday, February 20, 2010

English Muffins

English Muffins is an American favorite but a dozen costs almost $5.00 in the store! This recipe will not only give you more than a dozen muffins but also the aroma of freshly homemade bread will spark your appetite!

Homemade English Muffins

1 ½ cups whole wheat flour
1 ½ cups all purpose flour
1 ½ tbs active dry yeast
1 1/3 cups luke warm milk
2 tbs butter in small size pieces
2 tbs sugar
½ tbs salt


Sift the flours, salt, and sugar.

In a medium-size bowl, pour lukewarm milk (about 80 -100 degrees), add butter, dry ingredients and yeast at last.

Mix all ingredients to hydrate the dough for the first 2 minutes by hand. The dough will be a little sticky but not stringy. Move dough to a lightly floured surface area and knead for about 10 minutes until gluten has developed. Shape in a ball.

Put dough in a clean medium-size bowl previously sprayed with non-stick oil. Spray a plastic wrap with non-stick oil and cover the dough. Let it rest for about 1 hr.

Punch down. At this point, you can cover the dough and refrigerate for the next day. If not, lightly flour a flat surface and roll out dough. Cut with a smooth, round biscuit cutter, or with a knife in 2” x 2” squares. Let the dough rest for about 45 minutes to one hour. Cover the dough with plastic to avoid drying out.

Preheat your pancake grill to 250F and cook them for about 3-5 minutes each side until they are golden brown.

Serve them warm. For this dish, we used Cheddar cheese, sliced avocado, and poached eggs.


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