Ever since Ed went on his bread course he has taken on the bread responsibility in the Fuss Free kitchen; his latest endeavour were English Muffins which we had never made and were eager to try.
English muffins are really surprisingly simple: a straightforward dough made with milk rather than water, and cooked on a skillet.
Serve these hot from the oven, or toasted with butter and jam (or Marmite) with a perfect cup of tea!
English Muffins are quite easy to make
- 225 g white bread flour
- 1/2 tsp salt
- 140 ml milk
- 1 tsp yeast
I used dried yeast, rather than quick yeast, so activated it in the milk with a teaspoon of sugar for a few minutes before mixing all the ingredients together, and kneading until I had a smooth dough.
Leave to rise for three quarters of an hour or so, and then roll out to about 1cm thickness.
I used fluted pastry cutters to cut 3? (7.5cm) circles (because that’s what I had), but think that the twisting motion when cutting slightly sealed the edges , so next time I’m going to try dividing the dough into 6 or 8 equal portions, rolling them into balls and then flattening the balls out into muffin shapes.
Place the muffins on a floured baking sheet and let them prove for half an hour.
To cook, heat a heavy frying pan – if you have a flat griddle use that – and cook them for five minutes on each side.
Once the frying pan was hot, it only needed a very low heat to keep at the right temperature to cook the muffins – about five minutes is perfect, as it allows them time to rise properly, but not so long that they dry out.
Once cooked, allow to cool and run a knife around the edge. Split in half and toast; perfect with lashings of butter and jam!
Ed’s English Muffins are the challenge for March’s Fresh from the Oven. All details over at Utterly Scrummy. We are looking forward to seeing what you come up with.