This recipe or formula comes from Peter Reinhart's The Bread Baker's Apprentice: Mastering The Extraordinary Bread. I am really into these days and I have been really happy with everything that I have made from it. It makes six muffins.
2 1/2 Cups Bread Flour
1/2 Tablespoon Sugar
3/4 Teaspoon salt
1 1/4 teaspoon instant yeast
1 tablespoon unsalted butter or shortening
3/4 cup to 1 cup milk or buttermilk
Combine dry ingredients:flour, sugar, salt, and yeast.
Add butter and milk
Knead dough for 10 minutes until it is tacky but not sticky
Oil a bowl and coat the dough in the oil than cover it.
Let it ferment for 60-90 minutes
Then cut the dough into six pieces and then roll them into balls.
Put dough balls onto a parchment paper lined sheet pan. Lightly oil the balls and cover loosely with plastic wrap.
Let them proof for 60-90 minutes
Then comes the fun part!
Heat a skillet at medium heat and pre-heat the oven to 350.
Spray the skillet with oil then place the muffins in the skillet making sure not to let the muffins touch. I did it in to batches of three or four. Let them brown on both sides in english muffin fashion and then immediately put them in the oven for 5-8 minutes. Don't wait for the all the muffins to be finished on the skillet to put them in the oven.
They come out looking pretty legit. I felt pretty accomplished with myself when they came out.
looks delicious!!
ReplyDeletei have never seen homemade english muffins before!
ReplyDeleteme either, looks good though
ReplyDeleteThey look awesome! How'd they taste?
ReplyDeletethose pictures just make me think that I need to step up my game when it comes to breakfast. they look great!
ReplyDeleteyum!
ReplyDelete