English Muffins (PAIN)
From
Tiny@618:618/12 to
All on Thu Jan 2 06:32:00 2025
Hi All,
Here's one of the most difficult bread recipes I ever made. LOL Keep in
mind I have to use gluten free things for Andrea who is Celiac, I don't
make those changes to a recipe I'm following as I modify it as I go.
MMMMM----- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) www.AccuChef.com
Title: English Muffins
Categories:
Yield: 12 Servings
For the dough starter
3/4 c (3 1/3 ounces) all-purpose
-flour
1/2 c water
1/2 t active dry or instant yeast
For the English muffin dough
1 c milk,whole or 2%
1 t active dry or instant yeast
2 T sugar
2 T unsalted butter,melted
1 t Salt
3 c All Purpose Flour
Cornmeal for dusting
Butter for the skillet
[Note: Vegan English Muffins: Replace the milk in the main dough with
water, almond milk, or soy milk. Replace the butter with olive oil.
Crumpets: Increase the milk by 3/4 cup ]
Make the dough starter: Mix the flour, water, and yeast for the starter
in a small mixing bowl. Beat until the batter is smooth and glossy,
about 100 strokes.
Let the starter sit 1 to 12 hours: Cover the starter and place it out
of the way for at least 1 or up to 12 hours. The starter will become increasingly bubbly the longer it sits and will double in bulk. The
longer you can let the starter ferment, the better the flavor and
structure of your finished English muffins.
Whisk together the milk, yeast, and starter: In the bowl of a stand
mixer or large mixing bowl, combine the milk and yeast for the dough.
Scrape the starter into the bowl and use a whisk to break it up and
dissolve it into the milk. It should become quite frothy.
Mix the dough together: Add the sugar, butter, and salt to the bowl and
whisk to combine. Add 3 cups of the flour and stir with a stiff spatula
until you form a shaggy, floury dough.
Knead the dough: With a dough hook on a stand mixer, knead the dough
until it comes together in a smooth ball, 5 to 8 minutes. Alternatively,
knead by hand against the counter. If the dough is very sticky like
bubble gum, add extra flour as needed, but err on the side of caution.
The dough is ready when it forms into a smooth ball and springs back
when poked; it will feel slightly tacky to the touch, but shouldn't
stick to the bowl or your hands.
Let the dough rise overnight in the fridge: Transfer the dough to a
large bowl lightly filmed with oil. Cover and place in the fridge
overnight or for up to 3 days.? Quicker English Muffins: You can also
let the dough rise at room temperature until doubled in bulk, 1 1/2 to
2 hours, and then make the muffins immediately. These muffins will have
a milder flavor.
Divide and shape the muffins: Turn the risen dough out onto a lightly
floured work surface. Use a pastry scraper to divide the dough into 12
equal pieces. Roll each piece gently against the counter to shape into
smooth, round balls.
Transfer the muffins to a baking sheet to rise: Scatter cornmeal
generously over a baking sheet and arrange the balls on top, spaced a
little apart. If you have muffin rings, place them around the balls at
this point. Sprinkle the tops of the balls with more cornmeal.
Let the muffins rise until puffy: For dough that was refrigerated, this
will take 1 1/2 to 2 hours; for room temperature dough, this will take
about 1 hour. Depending on the size of your muffin rings, the muffins
may not totally fill the rings that's okay.
Warm a skillet: When ready to cook the muffins, warm a large skillet
over medium heat. Melt a small pat of butter enough to just coat the
bottom of the pan and prevent sticking.
Cook the muffins 5 to 6 minutes on one side: Working in batches,
transfer a few of the muffins to the skillet allow an inch or so of
space between muffins and do not crowd the pan. If using rings,
transfer the muffins with their rings to the pan. Cook until the
bottoms of the muffins are golden brown, 5 to 6 minutes.
Flip and cook 5 to 6 minutes on the other side: Flip the muffins and
cook the other side until golden brown, 5 to 6 minutes. If you prefer
thinner, less puffy English muffins, you can gently press the tops with
the spatula to prevent them from rising too much.
Adjust the heat as needed: If your muffins seem to be browning too
quickly on the bottoms (or not quickly enough), adjust the heat as
needed. (If you find that your muffins are browning too quickly, throw
them in the oven at 350°F to finish baking through.)
Finish cooking all of the muffins: Transfer cooked muffins to a cooling
rack. Continue working in batches until all the muffins have been
cooked. Add a small pat of butter to the pan between batches to prevent sticking.
Split and serve! Split the English muffins with a fork, spread with
butter or jam (or both!), and eat. English muffins will keep for
several days in an airtight container on the counter and are fantastic
warmed in the toaster oven. Fresh English muffins can also be wrapped
tightly in plastic wrap or aluminum foil, and kept frozen for up to 3
months.
-----
Shawn
... Useless Invention: Motorcycle seat-belts.
--- Grumble
* Origin: From the Dirty Shwa (618:618/12)
From
digimaus@618:618/1 to
Tiny on Sat Jan 4 16:02:37 2025
Tiny wrote to Sean Dennis <=-
... Never put anything in your nose that isn't yours.
Don't stick your dick in crazy is good advice. Ask me how I know. XD
One more for the road...
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: English Muffins with Spamwich Filling
Categories: Brunch, Pam
Yield: 1 Servings
1 cn Spam luncheon meat - (12
-oz); cubed
1 Onion; peeled, diced
1 Green pepper; seeded, diced
1 sm Jar Cheez Whiz
English muffins
Grind Spam with onion and green pepper. Add Cheez Whiz and combine
thoroughly. Spread mixture liberally on English muffins and place
under broiler.
Per serving: 74 Calories (kcal); trace Total Fat; (4% calories from
fat); 2g Protein; 17g Carbohydrate; 0mg Cholesterol; 6mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 0 Fat;
0 Other Carbohydrates
MMMMM
-- Sean
... What do a near-sighted gynecologist and a puppy have in common? A wet nose.
--- MultiMail/Linux
* Origin: Outpost BBS * Johnson City, TN (618:618/1)