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English Muffins

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English Muffins
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English Muffins

Added by: on Jan 9th, 2015
small yeasted bread rolls cooked on a griddle or hot plate.
Rating:
0
Prep Time:
10 min
Cook Time:
12 min
Ready In:
2 h 22 min

Servings

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Original Recipe Yield: 4 servings (8 english muffins)
 

Ingredients:

  • 300 oz g/10 1/2 strong white bread flour, plus extra for flouring
  • 6 g fast-action yeast
  • 6 g salt
  • 15 g / 1/2 oz caster sugar
  • 1/2 pieces 15g / oz softened butter, cut into
  • 1 medium free-range egg (about 22 g / 3/4 oz), lightly beaten
  • 170 oz ml / 6 fl milk (should make a soft dough – you can add up to about 30 ml / 1 floz extra if needed)
  • 1 tablespoon oil, for greasing
  • 2 tablespoon semolina or polenta, plus extra for dusting
Nutrition Facts
English Muffins

Servings Per Recipe: 4

Amount Per Serving

Calories: 364

  • Total Fat: 8.7 g
  •     Saturated Fat: 2.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 32 mg
  • Sodium: 654.5 mg
  • Total Carbs: 61.6 g
  •     Dietary Fiber: 18.2 g
  •     Sugars: 5.5 g
  • Protein: 16.1 g
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Directions:

1

Warm the milk to hand warm temperature, not too hot you don't want to kill the yeast!

2

Tip the flour into stand mixer bowl fitted with dough hook attachment. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.

3

Knead for 5 minutes (10mins by hand) or until soft, smooth and stretchy.

4

Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, (in winter 1 hour and half by a radiator that was recently on) or until doubled in size.

5

Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 1cm thick.

6

Lightly dust two baking trays with half of the semolina or polenta.

7

Using a 9cm straight-sided cutter, cut out eight muffins (you may need to re-roll the dough to cut all 8) Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust some more semolina or polenta over the top of the muffins.

8

Leave to prove for another 30 minutes.

9

Preheat the hot plate or a heavy-based frying pan for at least 5 minutes on the hob to a low heat. Griddle the muffins for approximately 6 minutes, then flip over and griddle for another 6 minutes on the other side or until cooked through.

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