Archive for Bread

English Muffins (on a Skillet or Pan)

Original recipe from: http://www.breadworld.com/recipes/recipedetail.asp?id=667

Makes 8-10 muffins
Ingredients

  • 3 cups all-purpose flour
  • 1 tablespoon sugar
  • 1 envelope (2 1/4 tsp) yeast (rapid rise or instant)
  • 1 teaspoon table salt
  • 2 cups very warm water (120 to 130F)
  • 3 tablespoons butter, softened
  • Yellow cornmeal

 

Directions

  1. In a large bowl, combine 1 cup flour, sugar, undissolved yeast and salt.
  2. Gradually add water and butter to flour mixture.
  3. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
  4. Add 1 cup flour; beat 2 minutes at high speed.
  5. Stir in remaining flour to make a thick batter.
  6. Cover; let rest 10 minutes. It will expand some.
  7. Heat a lightly greased griddle or skillet over medium or medium high heat. (I used a regular pan.)
  8. Place lightly greased (but don’t forget to grease it – it will stick otherwise) 3-1/2-inch METAL cookie cutters on skillet. (you could also use a clean tuna can with the top and bottom removed, too.)
  9. Spoon 1/3 cup batter into cookie cutters; spread batter into shape.
  10. Sprinkle with cornmeal.
  11. Cook muffins for 5 minutes.
  12. Carefully remove cookie cutters. They will be HOT, so use a mitt or tongs.
  13. Using pancake spatula, turn over muffins and cook for 5 minutes longer, or until lightly browned.
  14. Cool on wire racks.

IMG_5846

To serve, split muffins in half and toast.
IMG_5847b

Cinnamon Raisin:
Increase sugar to 3T
heaping 1/2 cup raisins, dumped into the last cup of flour, and then added to batter
1 tsp cinnamon with 3rd cup of flour and raisins

My notes for next time for Cinnamon Raisin:
more cinnamon, try 1 T
More sugar, try 1/4 cup
more raisins, maybe a cup