Thursday, April 2, 2009
Since I've been trying to go low-no gluten, I've been neglecting Mark's Italian love for all things bread. That, coupled with our too-slowly diminishing supply of milk led me to try out an English muffin recipe. I thought about taking pictures, but haven't gotten that far. I made about 18 muffins, and he's only eaten two, so I will post one soon. I took the recipe directly from the King Arthur site. Mark is still in awe that a mere mortal (and not a large, industrial machine) can produce English muffins - and produce them well! I don't mind keeping him in the dark that really, they weren't that hard. Here it is again, just in case you don't want to click on their link:
1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) Unbleached Bread Flour
2 teaspoons instant yeast
Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.
Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.