* Exported from MasterCook *
Portuguese Muffins
Recipe By :King Arthur Flour Co.
Serving Size : 10 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup milk -- (8 oz)
1/4 cup unsalted butter -- (1/2 stick, 2 oz)
3 1/2 cups all-purpose flour -- unbleached, King
Arthur flour, (14 7/8 oz)
1/4 cup potato flour -- (1 5/8 oz), optional
cup soy flour -- (1 1/4 oz), optional
1/4 cup sugar -- (1 3/4 oz)
2 1/2 teaspoons instant yeast
1 1/2 teaspoons salt
2 large eggs
2 teaspoons vanilla extract
choose one of the following:
1/8 teaspoon lemon juice -- or
1 tsp lemon zest -- or
1 tsp sweet dough flavor
To make the dough: Scald the milk; add the butter, and set aside to
cool. Whisk together the dry ingredients (this will keep the potato
and soy flours from clumping). If using a mixer, place the cooled
milk mixture in the bowl. Add the dry mixture, eggs, vanilla
extract, and flavoring of your choice. Mix the dough until it comes
together; it will be soft. Knead the dough until it smoothes
out. Transfer the dough to a greased bowl, cover, and let rise for 90 min.
If using a bread machine, put the milk mixture in to the pan of your
machine set on the dough cycle. Add the remaining ingredients, hit
the start, and let the machine finish its cycle.
To shape the dough: Divide the dough into 10 equal pieces; they
should weigh 3 1/4 oz each. Roll the dough into balls. Cover them
with greased plastic wrap or an inverted large bowl, let rest for 30
min. After this rest, flatten each dough ball to a 4 - 5" diameter
circle. Lightly grease 2 baking sheets, or line with
parchment. Place the flattened dough on the baking sheets, leaving 1
1/2" between each muffin. Either grease the bottoms of two more
baking sheets or place a layer of parchment paper on top of the
muffins. Place the baking sheets on top of the muffins. This will
ensure the dough stays flat and a little dense as it rises, which is
how these muffins are supposed to be. Let the muffins rise with the
baking sheets on top for 45 min, until they're 3/4" thick.
Preheat the oven to 400F. Bake the muffins for 18 - 22 min, leaving
the top baking sheet in place. Remove the top sheet to check for
doneness; the muffins should be golden brown on the top and bottom,
with paler sides. Remove from the oven and cool on racks.
Yield: 10 muffins
Source:
"The Baking Sheet, Winter 2009"
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Per Serving (excluding unknown items): 270 Calories; 7g Fat (23.3%
calories from fat); 7g Protein; 44g Carbohydrate; 2g Dietary Fiber;
58mg Cholesterol; 349mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Fruit; 0 Non-Fat Milk; 1 Fat; 1/2 Other Carbohydrates.
Serving Ideas : These muffins make great sandwiches, are perfect
toasted and holding up an egg for breakfast, or perfectly yummy with
a little schmear of jam or marmalade stated Patty F.
NOTES : If you're not planning to use the optional potato and/or soy
flours, decrease the amount of milk by 1 Tbsp.
According to recipe: Cal 238, Fat 6g, Fiber 1g, Sat Fat 4g, Trans Fat
4g, Sod 374mg, Pro 7g, Sug 7g
WW Points 5