Friday, September 11, 2009
Who knew? Seriously, who knew? Who knew English Muffins were this easy to make at home?
And who knew they were this good?
OK, maybe all of you knew, but I sure didn't. I made them, and have been enjoying them for breakfast all week long. Check it out.
2 1/4 cups flour
1 package active dry yeast
3/4 tablespoon sugar
1/2 teaspoon salt
1 tablespoon shortening or butter (room temperature)
1 cup buttermilk (slightly heated)
cornmeal for sprinkling
In a bowl, add heated buttermilk, shortening or butter, sugar, and dry yeast. Stir and let sit for 20 minutes to make sure yeast proofs and the mixture puffs up.
Add flour, salt and mix with dough hook until well incorporated and a sticky ball of dough is formed. Add more flour in 1/4 cup increments if necessary, but you want a pretty sticky dough.
Scrape dough out onto a floured board or surface, sprinkle with flour, and knead BRIEFLY. We want the traditional nooks and crannies in the finished product, and the more you knead, the finer the "crumb" will be.
Drop dough into a greased bowl, turn over, cover with plastic wrap, and let rise in a warm area (I use a slightly warmed oven, just turn the temp to 350 for 45 seconds and turn off) for at least one hour.
After it's risen, scrape out onto the same floured surface, do NOT punch down. Knead once or twice and shape or roll into rectangle about one inch thick.
Using biscuit cutter, or a knife to form into 4 inch squared, cut and shape into rounds.
Spread cornmeal over parchment paper, or a board, or whatever. Place the cut and shaped circles of dough onto the cornmeal. Dust the tops liberally with cornmeal also. Top with plastic wrap, and let rise for another hour.
Heat a dry griddle or skillet to medium heat, carefully place a few dough rounds onto the skillet and brown on each side, about 5 - 9 minutes per side.
Remove and let cool for 20 minutes before tearing into one, and slathering it with butter and jelly.
Note: Don't use a knife to cut open the muffin. Use a fork, worked around it in a circle to maintain the holes and internal texture in the muffin.
One more thing, I was reading other recipes for English Muffins and this one site suggested, cut open the muffin, spread one side with peanut butter, add a slice of fresh tomato, and top with the remaining half of the muffin. I have NEVER heard of this, but am tempted to try it. If YOU do, let me know....thanks.