Thursday, January 28, 2010

English Muffins

I've been seeing recipes for English Muffins on several websites. So...here's my first batch. The recipe made eight.Yep, here's the missing muffin. ;o) Sliced and lightly toasted...(toaster is having a browning problem)...With an egg inside. Great breakfast yesterday!Today's breakfast...buttered (and lightly toasted) English muffin with homemade pear preserves!Emeril's Kitchen recipe:

1 teaspoon vegetable oil
1 1/4 cups warm water (the recipe stated room temperature, but my yeast did not foam...so I poured that out and used water at 110 degrees F)
1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
1/2 teaspoon sugar
3 1/2 cups bread flour (I used all-purpose)
2 teaspoons alt
3 tablespoons nonfat dry milk
2 teaspoons solid vegetable shortening (I don't keep that...I used lard)
1/4 cup yellow cornmeal

Lightly grease a large bowl with the oil and set aside.

Combine water, yeast, and sugar in a large bowl, stir well, and let sit until foamy, about 5 minutes. Add the remaining ingredients except the cornmeal and mix with a large wooden spoon until well blended, about 3 minutes. Turn the dough out onto a lightly floured surface and knead for 15 minutes or until smooth; adding more flour 1 teaspoon at a time if the dough is too sticky. Place in the oiled bowl, cover, and set aside in a warm, draft-free place until doubled in size, 1 1/2 to 2 hours.

Dust a baking sheet (or a sheet of parchment paper) with cornmeal.

Turn the dough out onto a lightly floured surface and divide into 8 equal portions. Roll into smooth balls and place evenly spaced on the prepared baking sheet. Cover with a slightly damp kitchen cloth and let rise until doubled in size, about 30 minutes.

Heat a large skillet over medium heat. (I used a cast iron griddle.) Add the dough balls, non-cornmeal side first, in batches, and cook until golden brown on the bottom, about 5 minutes. Turn the muffins over, press down on them with a large spatula to flatten slightly and cook until golden brown on the second side about 5 minutes longer. (Okay...I cooked over low-medium heat for 6 minutes on each side.)


This was not at my house...but didn't store-bought sherbet with a couple of homemade sugar cookies served in clear punch cups and seldom used white tea cups make a nice presentation for a buffet catered by The Friends of the Daingerfield Public Library?!

2 comments:

karenfae said...

Your English muffins look like they turned out really well, it has been a long time since I made them. Today is a bread with mixed grains for me.
Karen
http://karensquilting.com/blog/

Gloria P. said...

Excellent Job on those english muffins! Mrs Sherry's English Muffins! Stay warm this weekend ...brrr!