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Portuguese Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sat, 09 May 2009 09:21:08 -0700
v109.n018.5
* 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"
                                      - - - - - - - - - - - - - - - - - - -

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