English Muffin Extravaganza
Yields six muffins
{source}
2.25 cups flour (I used bread flour)
1/2 Tbsp sugar
1/4 tsp salt
1.25 tsp active yeast
1 Tbsp butter or shortening (at room temperature)
3/4 - 1 cup milk (enough to make a dough)
In a large bowl, mix all dry ingredients. Mix in shortening and 3/4 cup milk (or more until soft dough emerges).
On a lightly floured surface, knead the dough for about ten minutes, resist adding more flour dough will be sticky but very manageable after a couple of minutes of kneading.
Lightly oil a bowl, place dough ball in bowl and turn it so that all sides of the dough are coated with oil. Cover with plastic wrap and let rise for one hour.
Line a cookie sheet with parchment paper, sprinkle with corn meal. Separate the dough into six equal pieces and roll into a ball. Place balls on cookie sheet, allowing enough room between each so that they have room to rise. Sprinkle the tops of the dough balls with more cornmeal. Cover loosely with plastic wrap and let rise one hour.
Heat oven to 350 degrees F and heat a greased skillet on medium high heat. Add about three of the balls of dough to the skillet, cooking for 5-8 minutes or until nearly burned, flip and repeat on other side.Repeat process until all muffins are browned.
Place browned muffins on an ungreased cookie sheet.Bake for 6-8 minutes. Remove from pan immediately, cool on wire rack for 30 minutes.
Yields six muffins
{source}
2.25 cups flour (I used bread flour)
1/2 Tbsp sugar
1/4 tsp salt
1.25 tsp active yeast
1 Tbsp butter or shortening (at room temperature)
3/4 - 1 cup milk (enough to make a dough)
In a large bowl, mix all dry ingredients. Mix in shortening and 3/4 cup milk (or more until soft dough emerges).
On a lightly floured surface, knead the dough for about ten minutes, resist adding more flour dough will be sticky but very manageable after a couple of minutes of kneading.
Lightly oil a bowl, place dough ball in bowl and turn it so that all sides of the dough are coated with oil. Cover with plastic wrap and let rise for one hour.
Line a cookie sheet with parchment paper, sprinkle with corn meal. Separate the dough into six equal pieces and roll into a ball. Place balls on cookie sheet, allowing enough room between each so that they have room to rise. Sprinkle the tops of the dough balls with more cornmeal. Cover loosely with plastic wrap and let rise one hour.
Heat oven to 350 degrees F and heat a greased skillet on medium high heat. Add about three of the balls of dough to the skillet, cooking for 5-8 minutes or until nearly burned, flip and repeat on other side.Repeat process until all muffins are browned.
Place browned muffins on an ungreased cookie sheet.Bake for 6-8 minutes. Remove from pan immediately, cool on wire rack for 30 minutes.
(They look like the real deal!)
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