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Old-Fashioned English Muffins

Reggie Dwork <reggie@jeff-and-reggie.com>
Sun, 23 Jan 2011 18:25:43 -0800
v111.n005.1
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.