Wednesday, April 15, 2015

English Muffins









































  • 1 3/4 cups milk, scalded and cooled to lukewarm
  • 4 1/2 cups unbleached bread flour
  • 1 1/2 teaspoons salt
  • 2 tablespoons sugar
  • 1 large egg
  • 2 teaspoons yeast
  • 3 tablespoons butter, at room temperature
  • semolina for sprinkling the griddle.


Combine first 7 ingredients in a mixing bowl.
In a stand mixer, beat the dough using the flat beater paddle about 5 minutes at medium-high speed or until it starts coming away from the sides of the bowl.
The dough will be very stretchy.
Scrape the dough into a ball, and cover the bowl.
Let the dough rise until double in size, 1 to 2 hours.
Punch down the dough, and divide into 16 pieces.
Shape each piece into a ball, then flatten the balls into 3 inch circles.
Sprinkle griddle heavily with semolina.
Place muffins onto the cold surface of griddle.
If you don't have enough space to do this, sprinkle a baking sheet heavily with semolina and place the muffins on the sheet.
Sprinkle the tops of the muffins with additional semolina flour.
Cover the muffins and let rise for 20 minutes.
Cook the muffins at 300 degrees for 8 to 12 minutes each side, or until their crust is golden brown.
Put them into a preheated 350-degree oven for about 10 minutes, or until they are thoroughly cooked.  
Remove the muffins from the oven and let them cool.
Use a fork to split.
Fork-split muffins will have nooks and crannies.

Tip:
Scalding milk kills enzymes that inhibits the growth of yeast.