I made English Muffins...I was really busy with all sorts of things at the beginning of the week and it has meant that the end of the week is a little slow. I didn't want the leftovers for lunch so I fixed a mashed potato (yes just one) and a ham and blackcurrant jam sandwich (its one of those sweet-salty things)...but what to have it on...
I saw pictures of Flour Stations English Muffins...much taller than anything I've seen Stateside...and they sound tastier too. I don't have a sourdough starter running right now so I did a yeasted version. I took the idea from Delia Smith but made some tweaks.
250 g King Arthur Bread Flour
163 g 2% milk
1/2 tsp salt
1/2 tsp sugar
1 tsp dry yeast
2 Tbsp vegetable oil
Warm milk to 105 - 110 F. Combine flour, salt, sugar, yeast, and oil, add warm milk. Knead to form a soft, smooth dough and allow to bulk ferment for 45 minutes in an oiled bowl. Gently deflate dough and roll out to 1/2" thickness and cut 3" rounds - this should yield 4 - 6 muffins - and allow to proof for 30 minutes. Heat a griddle (I used a wide frying pan) during the last minute or so of proofing over medium high heat and lightly grease with fat of your choice. Put 1/2 of proofed muffins on griddle, reducing heat to low, and bake 5 minutes per side. Repeat with remaining muffins. Cool on rack and consume within 2 days (these really do not keep long at all)
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