My post on english muffins.
You see, I stumbled upon this recipe from Barbara’s Winos&Foodies blog a few years back but never got around to trying it till a few months ago, and which point I became highly impressed with the fact that yes, it is entirely possible to make your own english muffins at home!
Yet another goodie that I do not have to buy chock full of preservatives from the supermarket, but can make fresh and tasty in my own kitchen!
I posted a teaser on my twitter account, and I know that there is at least one of you who has been anxiously waiting for this to be posted…so apologies for the delay Unfortunately, I occasionally hit the wall when trying to photograph the food I cook, and it wasn’t until this weekend past that I finally got some photos that I liked and thought were worth posting
(recipe adapted from Winos&Foodies)
2 teaspoons dried/instant yeast granules
1/2 teaspoon sugar
250ml warm water
125ml warm milk
350g bread flour
100g all-purpose flour
1 tsp baking soda
1 teaspoon salt
rice flour or fine cornmeal/polenta
1. Measure out your yeast and set aside. Combine the flours and salt in a large bowl.
2. Mix together the flours with a fork or whisk, then remove 1 tbsp of the mixture. Add the bicarb/baking soda to the remaining flour and whisk through.
3. Add this to the yeast, add the 1/2 tsp of sugar and 125mL (half) of the warm water, then whisk together with a fork to break up any clumps. Leave this mixture to ‘blossom’.
4. Once the yeast mixture has blossomed, add the remaining warm water and warm milk to the bowl, give it a quick stir to pick up any flour that has sunk to the bottom of the bowl, then add the liquid to the flour mixture.
5. Using a fork, mix together the liquid and flours till it begins to come together. After this point, you will need to use your hand to give the dough a thorough kneading in the bowl – it can be a bit difficult as this is an extremely sticky dough.
6. Once the dough has been thoroughly kneaded, cover with a damp kitchen tea-towel and leave in a warm part of the kitchen to rise for 1 hr, or place in the fridge to let it rise overnight.
7. Once the dough has doubled in volume, use the oil to grease down your cleaned kitchen bench top and pull the dough onto it. Either roll (if you use a rolling pin then it will also need to be liberally oiled) or pat the dough into a rough rectangular shape, then fold and turn 90 degrees and repeat. Do this one more time.
8. Not pictured in the below – after the final turn and fold, lift the dough and sprinkle your bench top liberally with corn meal/polenta, then place the dough down and also cover the top of the dough with corn meal. Using a scone cutter, cut out 10-12 muffins.
Alternately, you can divide the dough into 12 balls yourself, but I prefer the shapes and uniformity that the scone cutter gives. Bear in mind that I am a lunatic who measures out her cupcake batter so that each cupcake liner has the same amount of batter down to the gram!
(The reason it isn’t pictured here is because I was seeing if just oiled surfaces would work. They don’t. Sticky sticky STICKY dough!)
9. Dust a large tray liberally with some corn meal, and also pour some into a shallow dish. Carefully transfer each muffin to the dish to make sure it is well coated with corn meal, before transferring to the tray.
10. Cover the muffins with cling wrap / plastic wrap, and allow to rest for 30 minutes. Heat a heavy frying pan over low-medium heat, give it a spray of cooking spray, then place 3-4 muffins in the pan (allowing room for them to expand). Cook for about 10 minutes each side, or till each side turns golden brown.
Once each muffin is cooked, transfer them into a pouch made from a clean kitchen tea-towel and rest for 15 minutes. Once rested, they can be split and enjoyed however you wish!
The muffins in this photo are from my first attempt, therefore a bit thin. Note to self: do NOT get over-excited when you need to roll out dough. I have a bit of a problem with this…
One of my favourite ways to enjoy these delights is to split them, toast them and spread each side with unsalted butter, a generous helping of jam (in this case, blueberry is a definite favourite), and to top them with a dollop of cream.
The other way I like to enjoy these is in a bastardized version of eggs benedict – english muffins, rindless bacon, spinach, tomato, poached egg and hollandaise!
See, the beautiful part of this recipe is the rising time! It’s actually easy enough that you can come home piss drunk (so long as you’re still able to stand on two feet and not throw up), make the dough and chuck it into the fridge. Then, you crawl into bed, bemoan the fact that you drank so much and fall asleep…the next morning, you can crawl out of bed, shape the muffins, go have a shower, and they’re ready to be cooked on the griddle or frying pan by the time you’re alive/refreshed!
No, I’m not speaking from experience…
In case that sounds a bit too difficult, you can also make these beforehand, split them and wrap them tightly in cling wrap and bung them into the freezer. When you do wake up with a hangover, you can just pop them into the toaster and enjoy them that way with minimal effort and grunting
[tags]muffins, bread, english muffins, eggs benedict, breakfast, hangover[/tags]