| Here's the recipe I used (yes, I know that "tomorrow" has been a
long time coming!):
English Muffins
1-1/2 packages dry yeast 1 tbs. sugar
1/4 c. warm (110F) water 1 tps. salt
1 egg 3 tbs. vegetable oil
1 c. lukewarm milk 3-3/4 c. flour
Dissolve yeast in the warm water. Beat egg; add milk, sugar, salt,
and oil. Mix well. Add 2 cups of the flour and the yeast to egg
mixture and beat one minute. Stir in remaining flour by hand or
by kneading. Cover and let rise until doubled.* Punch dough down
and let rest for 10 minutes before rolling out on board sprinkled
with corn meal. Roll dough 1 inch thick and cut with a 3-inch round
cutter. "Bake" on an ungreased griddle of medium heat for about
10 minutes, turning frequently (about every 30 seconds) to prevent
scorching.
*An oven warmed to 200F, then turned off, will hasten rising.
As I said, these were good, and not too much work, but not the
"ultimate" English muffin experience. I don't have the Julia Child
cookbook, so if you get a chance to put that recipe in here, I'd
appreciate it!
Susan
|
| Finally here's the recipe the the Julia Child cookbook....It's long...
HOMEMADE ENGLISH MUFFINS
FOR 10 TO 12 MUFFINS...
INGREDIENTS
-----------
1 TB dry active years dissolved in 1/2 cup of tepid water
2 TB instant mashed potatoes softened in 1/2 cup boiling water (or
use 4 TB grated raw potato simmered until tender in the water
1 Cup cold milk, plus driblets of water if needed
2 1/2 Cups all purpose flour in a 3 quart mixing bowl
To be added afger first rise: 1 1/2 TSP salt disolved in 3 TB tepid
water
2 to 3 RB butter, softened
EQUIPMENT
---------
Heavy griddle or large frying pan or non-stick electric skillet
Muffin or crumpet rins or cat-food or tunafish cans about 3 inches
in diameter with tops and bottoms removed
A 4 to 5 TB ladle or long handled cup
Spatula
Plyers (to remove the cans out of the frying pan)
THE DOUGH
---------
While years is dissolving, assemble the other ingredients. Then
into the instant potatoes beat the cold milk and stir it along with
the dissolved yeast into the flour. Beat vigorously for a minute
or so with a wooden spoon to make a smooth loose thick batter, heavier
than the usual pancake batter but not at all lkie the conventional
dough. (Beat in driblets more water if batter is stiff rather than
loose) Cover with plastic wrap and let rise, preferably at around
80 degrees, until batter has risen and large bubbles have appeared
in the surface....about 1 1/2 hours...it must be bubbly, however
long it takes
Stir the batter down, then beat in the salt and water, beating
vigorously for a minute. Cover and let rise until bubbles again
apper in the surface...about an hour at 80 degrees...the batter
is now ready to become English muffins.
Batter may sit for an hour or more after its second rise, or you
may use one of the delaying tactics suggested at the end of the
recipe.
PRELIMINARIES TO COOKING THE MUFFINS
------------------------------------
When you are ready to cook the muffins, brush insides of rings or
tins fairly generously with butter; butter surface of griddle or
frying pan lightly and set over moderate heat. When just hot enough
so water begins to dance on it, the heat is about right. Scoop
your ladle or cup into the batter and dislodge the batter into a
ring or tin with rubber spatula; batter should be about 3/8 inch
thick to make a raised muffin twice that. (Batter should be heavy,
sticky, sluggish, but not runny, having just enough looseness to
be spread out into the ring...if you think it's too thick, beat
in tepid water by driblets.
COOKING MUFFINS
---------------
The muffins are to cook slowly on one side until bubbles which form
near the bottom of the muffin, pierce through the top surface and
until almost the entire top changes from a wet ivory white to a
dryish gray color. This will take 6 to 8 minutes or more depending
on the heat (Regulate heat so that bottom of muffins do not color
more than a medium or pate brown) Now the muffins are to be turned
over for a brief cooking on the other side and at this point you
can probably lift the rings off them. Less than a minute is usually
enough cooking time for the second side. Cool muffings on a rack.
Fresh but cold muffins freeze beautifully and keep freshest when
stored frozen. They will stay fresh wrapped in an airtight bag
for a day or two in the fridge. English muffins toast better in
a toaster oven and broiled very slowly.
|
| This comes from the Complete Australian Cookbook:
Crumpets
2 cups flour
2 1/2 T. sugar
2 eggs
4 t. butter, melted
1 cup milk
4 t. baking powder
1/2 t. salt
1. Sift the flour, baking powder and salt together in a bowl.
2. Beat the eggs and sugar in another bowl, and add the milk and
butter.
3. Fold the dry ingredients into this mixture and stir well to form a
smooth batter.
4. Cook on a hot, oiled griddled or in a heavy-based drying-pan lightly
oiled. Turn once.
5. Serve with honey, butter, jam and cream.
Makes 25 to 30. Prep tile 20 min. Kilojules per portion 280, cooking
time 5 min.
Debbie
|
| >>>> Makes 25 to 30. Prep tile 20 min. Kilojules per portion 280, cooking
>>>> time 5 min.
Uh, Debbie, a question from the USA.....what are kilojules??
P.S. thanks for the recipe...love these little jewels and look forward to
making my own.
|