English muffins. Angielskie muffiny.
A couple days ago we have been asked by our Friend (check out her Instagram) if we had a recipe for English muffins. We did.
Kilka dni temu zostaliśmy zapytanie przez naszą Przyjaciółkę (obadajcie jej Instagram), czy nie mamy przepisu na angielskie muffiny. Mamy.
These are possibly the least demanding types of bread I could think of. You don’t even need an oven to make them – you simply bake them on a frying pan, no fat involved.
I made them once before and came to conclusion, that they aren’t very good after they cool down. But I was wrong – simply cut it in two and pop into your toster and they are awesome again. Melt some butter on them while still warm and there you have a nice bun for your kids’ lunch.
English muffins
The recipe comes from “The Children’s Book of Baking Bread” (ISBN 978-1-4095-8219-9) by Abigail Wheatley and Sam Baer.
Planning
The recipe calls for a bulk rise of about 45 minutes or until doubled in size, then you cut it out and they need another 30 minutes. Mines didn’t grow well enough so it was pretty much one hour each. I think I didn’t add enough yeast.
I haven’t tried, but if you did a second rise in a fridge, you could prepare most in the evening and just cook in the morning.
Prepare a bit of a worktop, a bowl and a spoon, a rolling pin and a round cutter. And a tray for rising.
Ingredients
This is enough for about 16 small ones, 5 cm in diameter
- 225 g strong white bread flour (a bit more for dusting)
- 1 teaspoon fast action yeast (yup, I added less than a half)
- 1/4 teaspoon salt (a small pinch)
- 1/2 teaspoon honey
- 150 ml milk
Preparation
Put half of the milk in the saucepan together with all the honey and place it on a low heat. Mix it till the honey dissolves. Take it off the cooker once the milk begins to steam. Pour the rest of the milk
Mix it with flour, yeast and salt until they form a nice dough ball
Flour the worktop, put the dough on it and knead it for about ten minutes or untill smooth and springy
Put the dough in a bowl, cover with cling film and leave in a warm place for 45 minutes (or until it doubles in volume)
Take it out on a worktop dusted with flour, flatten with hands to get rid of excess bubbles and leave for about five minutes to rest
Flatten the dough with a rolling pin until it’s about 1 cm high. Cut out the shapes and put them on a dusted tray for rising. Roll the remaining dough again and just repeat untill the dough is gone. Cover with a clean tea towel and leave in a warm place for 30 minutes. They are expected to rise to around 2.5 cm. Mines didn’t, they were much lower than that after an hour in warmth, but they still came out great
Take out a frying pan and place it on a medium heat. After a minute reduce it to low, place the muffins on a pan, cook for 7 minutes on one side, then 7 minutes on the other
Cooking English muffins
Put on a plate covered with a clean tea towel
English muffins
It’s really that simple. Eat while still warm or cool down and toast before eating. Goes well with honey, jam or just butter.
English muffins with honey, jam and butter