Recently someone asked about an English Muffin recipe. Here is one
from my files.
* Exported from MasterCook *
Muffins, Old-Fashioned English
Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Breads/Muffins/Rolls
Ethnic Low Fat
Vegetarian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 tablespoon active dry yeast
1 cup warm water -- (105 to 115F)
1 tablespoon honey
4 cups unbleached white flour -- to 4 1/2c
1/2 cup toasted wheat germ
2 teaspoons salt
1 large egg
1 1/4 cups warm nonfat milk -- (105 to 115F)
2 tablespoons unsalted butter -- melted
1/2 cup cornmeal -- or farina, for sprinkling
1. In a small bowl, sprinkle yeast over warm water and drizzle in
honey. Stir to dissolve and let stand until foamy, about 10 minutes.
2. In a large mixing bowl using a whisk or a wooden spoon, or in the
bowl of a heavy-duty electric mixer fined with the paddle attachment,
combine 2 cups of the flour, wheat germ, and salt. Make a well and
into it add the egg, milk, butter, and yeast mixture. Beat until
creamy, about 2 minutes. Add remaining flour 1/2 cup at a time to
form a soft dough that just clears the sides of the bowl. (If making
by hand, switch to a wooden spoon when necessary.
3. On a lightly floured surface, knead dough until smooth and
springy, 1 to 2 minutes. Add 1 tablespoon of flour at time, as
necessary, to prevent sticking. (Tilt softer you can leave this
dough, the lighter the muffin will be.) Place dough in a deep lightly
oiled bowl, turn once to coat the top, and cover with plastic wrap.
Let rise al room temperature until double in bulk about 1 1/2 hours.
4, Sprinkle work surface with cornmeal or farina. Turn dough out onto
surface and roll or pat into a rectangle about 1/2" thick. Sprinkle
dough lightly with cornmeal or farina to prevent sticking while
rolling. Using a floured 3" biscuit cutter or a drinking glass, cut
out muffins. Roll and cut scraps. Cover muffins with a clean tea
towel and let rest 30 minutes.
5. Preheat a griddle or large skillet over medium heat, until a
sprinkling of water dances across the surface and evaporates.
Immediately place several muffins on hot griddle. Cook for about 10
minutes before turning to cook second sides. (Muffins will he quite
brown. They take time to bake all the way through, so don't rush.
Keep uncooked muffins covered with a towel. If they are rising too
fast, refrigerate while the others are baking. Cool baked muffins on
a rack. Store refrigerated, in plastic bags, or freeze for up to 2 months.
Makes 1 doz. 3" muffins
Lacto/Ovo
Per serving: 209 CAL (1.5% from fat), 7g PROT, 4g FAT, 38g CARB.
853mg SOD, 24mg CHOL, 1.7g FIBER.
Description:
"English muffins really should be named American muffins, as they
are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock."
Source:
"Veggie Life"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 231 Calories; 3g Fat (13.4%
calories from fat); 8g Protein; 42g Carbohydrate; 3g Dietary Fiber;
23mg Cholesterol; 377mg Sodium. Exchanges: 2 1/2 Grain(Starch); 0
Lean Meat; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : To serve, just split or tear them apart with your
fingers or a fork, never cut with a knife. Serve toasted, with lots
of sweet butter and lemon curd.