English Muffins.
This is a chewy English Muffin. I believe it�s a recipe from Julia Childs.
2 1/2 cups flour
1 scant tablespoon yeast (1 package)
2 1/4 cup plus 3 tablespoons water divided, and different temps.
2 tablespoons instant potato flakes
1 cup milk, tepid
1 1/2 teaspoons salt
Dissolve yeast in 1/4 cup hot water (115 F)
Mix instant potatoes with 1/2 cup boiling water, when potatoes are dissolved, mix with 1/2 cup cold water to cool them.
In a large bowl, mix flour, potato mixture, proofed yeast, and the tepid milk. Stir and beat well.
Let rise to double.
Stir salt into 3 tablespoons hot water and stir until dissolved. Add to flour mixture.
Beat well.
Let rise to double again.
Preheat a griddle to 350 F.
Butter muffin rings and place on hot griddle.
Fill each ring with 1/2 cup batter.
Add water if too thick.
Cook 20 minutes to side.
If you don�t have muffin rings, empty tuna cans, with both ends out, can be used.
Muffins need to be split by using a fork as one wants the rough crumb, as it makes for a crunchier toasted muffin.
These are great for grilled sandwiches. Toast the rough side, add the fillings, usually containing cheese and grill on both sides.
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