Title: English Muffins From Scratch
Categories: Bread Muffins
Yield: 6 Servings
| 1 | lb | Strong white flour |
| 1/2 | oz | Fresh yeast or 1/2 t. dried yeast |
| 1 | tb | Sugar |
| 1/8 | lb | Butter, melted |
| 1 | tb | Salt |
| 8 | oz | Warm milk and water |
(The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift the
flour and the salt into a bowl and leave it in a warm place. Dissolve the
yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and
water. Leave to froth, then mix in the fat. Stir all the liquid into the
warm flour and beat well until smooth and elastic. Cover and prove in a
warm place for 50 minutes or until doubled in bulk. Turn onto a
well-floured board and knead, working in a little more flour if necessary
to make the dough easier to shape. Round up the dough, roll into a thick
sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1-3/4 inches
thick. Shape each one into a round with straight sides. Put onto a greased
baking sheet, cover and put in a warm place to prove for 30-40 minutes or
until spongy to the touch. Leave plenty of room for expansion, and be
careful not to over-prove, as the muffins will lose their shape. Warm and
grease bakestone (or other griddle) lightly. Lift the muffins carefully
onto the bakestone and cook over very moderate heat for 8-10 minutes, until
pale gold underneath. Turn and cook the other side. Wrap in a cloth and
keep warm if cooking in batches. To serve, insert a knife in the side;
then with fingers pull the top and bottom apart and insert thin slivers of
butter. (or tear in half with forks and toast.) If reheating from cold,
toast the top and bottom, then pull apart and butter. Source: Diane Duane,
FidoNet Cooking Echo