I am big fan of English Muffins, can have these for breakfast, lunch and dinner. During my stay in UK, enjoyed these muffins, toasted and buttered, in sandwiches, French toast, eggs benedict, sometimes just slathered with jam, these became my favorite. These were on my to do list for a long time. They turned out so beautiful that my hubby felt that these are bought from the bakery. To make these muffins have used sprouted whole wheat flour , bread flour and all purpose flour. You can make these with only all purpose flour or bread flour. It's just that I, like experimenting with different flours, but the result was excellent, these we so..oo.. good, enjoyed making these muffins and eating it too.
Makes 6
Ingredients
100 Grams All Purpose Flour
190 Grams Bread Flour
10 Grams Sprouted Whole Wheat Flour
8 Grams Granulated Sugar
1 Teaspoon Sea Salt
7 Grams Instant Yeast
1 Egg
155 Grams Milk
15 Grams Salted Butter - softened
Cornmeal as required
Method
In bowl sieve all the flours and keep aside.
In a another large bowl, add, the yeast, sugar, butter, salt, milk and egg, mix these well and keep it aside for 5 to 7 minutes till the yeast starts to froth. Tip in the flour and knead to form a soft smooth dough. Take this dough on work surface and knead it for 10 minutes stretching and folding the dough till turns super soft, elastic and passes the window pane test (If you can stretch the dough spread between your fingers and thumbs apart, stretching the dough into a thin translucent membrane (i.e. a windowpane), without it breaking, that means the gluten is well-developed and your dough is ready to rise. From the dough into smooth ball. Grease the bowl with little oil and lightly oil the dough ball. Cling wrap the bowl and keep to rise till it doubles in volume.
Once it rises double in volume, deflate the dough, lightly press it into round circle and divide it into 6 equal parts. Roll each part into a smooth ball and again cover it with a damp cloth and let it rest for 15 minutes. After 15 minutes, dust the work surface with corn meal and take one ball, place it on the cornmeal and lightly flatten it into circle, sprinkle little cornmeal on top by lightly pressing it on to the surface top.Place these on a tray sprinkled with a little cornmeal. Cover and let it rise for 30 minutes or more the depending on the room temperature, until they puff up or nearly double in size.Heat a non stick pan on low flame, oil the pan with 2 drops of oil and then wipe it clean with a paper towel. Place one or two muffins on it( depending on the size of the pan) and let it cook on one side for 7 - 8 minutes. Then flip it with a spatula and let it cook the other side for another 8 minutes or till they are golden brown on both sides.Remove them on to basket lined with parchment paper and let them cool.
To slice them use a fork, by piercing it all around they get sliced excellently without tearing. Slathered it with butter and then toasted it on a non stick pan and made sandwiches for us for dinner.
My Notes You can bake these English Muffins in large quantity since they freeze very well.
Labels: Bread, Bread Bakers, United Kingdom, Breakfast, Homemade, Healthy Welcome to Bread Bakers! This month, our theme is BBQ Breads.
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right
here. Links are also updated after each event on the #BreadBakers
home page. We take turns hosting each month and choosing the theme/ingredient.
And don’t forget to check out all the amazing breads baked by our talented bakers ~
