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Irish Muffin recipe

Reggie Dwork <reggie@reggie.com>
Wed, 14 Aug 1996 16:49:23 -0700
v096.n031.11
I made these the other day and they are very good.

                     *  Exported from  MasterCook  *

                              Irish Muffins

Recipe By     : Lora Brody
Serving Size  : 22   Preparation Time :0:00
Categories    : Bread Machine                    Bread Mailing List
                Low Fat

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Dough:
     1/2  C             Currants -- (3 Oz)
     1/2  C             Raisins -- (3 Oz)
     1/4  C             Sweet Sherry
   2      C             All-Purpose Flour
   1 1/2  C             Whole Wheat Flour
   1      Tsp           Baking Soda
   2      Tbsp          Buttermilk
     1/2  Tsp           Ground Allspice
   1 1/4  Tsp           Salt
   1 1/2  C             Water
     1/4  C             Molasses
   3      Tbsp          Unsalted Butter -- Or Margarine
                        Finishing:
   3      Tbsp          Cornmeal
                        Baking In Oven:
   1                    Egg -- Beaten With/
   1      Tbsp          Water
   1      Tbsp          Sugar -- Optional

Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine - Perfect
Every Time  by Lora Brody.

These hearty muffins are skillet-baked and then toasted like English muffin.
Or if you prefer, you can bake them in the oven with an egg glaze to get
puffy little breads with crispy crusts.  The whole wheat dough is flavored
with allspice, molasses, and sherry-soaked raisins and currants.  They are
fabulous slathered with butter.

Skillet-baked muffins will keep for several days, stored after cooling in a
plastic bag in the refrigerator.  To freeze them, keep them tightly wrapped
in a plastic bag.

Oven-baked muffins will keep for two days, tightly wrapped in plastic.  They
may be frozen, tightly wrapped.  Reheat them in a toaster oven to retain the
crispy crusts; do not microwave them.

For the dough:
Soak the currants and raisins in the sherry overnight or microwave them in a
tightly covered contain for 2 minutes.

Place all the ingredients except the currants, raisins, and sherry in the
machine, program for Dough, Basic Dough, or Manual, and press Start.  The
dough will be sticky during the first part of the kneading cycle.  At the
end of the final cycle, add the raisins, restart the machine, and allow it
to knead just until the fruit is mixed in.

To finish the muffins:
Roll the dough out on a floured surface to a thickness of 1/2 inch.  Flour
the rolling pin as necessary to keep the dough from sticking.  Cut rounds
with a 3 inch floured cutter.  You can use a tuna fish can as a cutter if
you cut off both ends.  Sprinkle a baking sheet with the cornmeal and
arrange the cut muffins 1 1/2 inches apart on the baking sheet.

To bake in a skillet:
Cover the muffins with plastic wrap and let them rise in a warm place for 1
hour.  Preheat an electric skillet to 250 deg F and oil it or spray it
lightly with nonstick vegetable spray.  Place the muffins in the skillet
with the cornmeal side down.  You can probably cook 4 - 8 at a time
depending on the size of your skillet.  Leave room for them to be turned easily.

Cook the muffins for 10 min, or until they are deep golden brown on the
bottom.  Turn the muffins and continue baking for another 10 minutes.  Cool
the muffins on wire racks.  Split them and toast them like English muffins.

To bake in Oven:
Form the muffins as above, but only allow them to rise while the oven
preheats to 350 deg F with the rack in the center position.  They do not
need longer than a 10 - 15 min rising time for they will rise in the oven.
Generously brush the egg glaze over the muffins. Sprinkle with the sugar and
bake for 15 - 20 minutes or until slightly browned.

These are **really** good and Jeff and I recommend them!!

Entered into MasterCook and tasted for you by Reggie Dwork  <reggie@reggie.com>

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