Traditional English Muffins

DSC08176I woke up yesterday and there was nothing to be had for breakfast: no bread, fruit or even veg to make a juice. We had tried to empty the fridge before going to Vienna, and we were quite successful it seems. So I took a deep breath and went to the supermarket at 8 am, to get myself something to eat.

DSC08181On the way there I decided to make bread, then realize it was going to take ages to have toast that way, so I changed plans and decided to make English Muffins instead (I know, why not just buy bread? but I was not thinking clearly). They are a sort of bread, only faster and easier to make. Also, they are AMAZING toasted.

DSC08227I use a recipe from an old, but very reliable, book of English traditional cooking. Here is the ingredient list to make English Muffins:

DSC08180How to:

1.- In a small bowl dissolve the yeast and the sugar in 100 ml of the lukewarm water. Let it stand in a warm place until it begins to froth.

DSC081832.- In a bowl mix the flour with the salt and make a well in the middle. Once the yeast is frothy, add it to the flour, together with the remaining water and the melted butter.

DSC081913.- Mix everything together until you have a very soft dough. The book says: “The softer the dough, the more difficult it is to handle, but the better muffins it makes”.

Knead for a few minutes in a floured surface until even-textured and springy.

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Place inside a bowl and let it rise, covered with cling film or a plastic bag until doubled in size.

4.- Then degas and stretch to 1cm thick, on a well floured surface or better still, in a surface covered in semolina (that will prevent your muffins from sticking and also give them a crunchy base).

Cut discs of 5-6 cm diameter…

DSC08207 Your cut muffins should look like this:

DSC082095.- Let them rise for 20 minutes, covered.

6.- Then heat a pan and oil it lightly. Cook your muffins over a moderate heat for 5 minutes on one side, flip them and cook for another 5 minutes.

DSC08215DSC08220DSC08222Remove from the pan when they are ready and wrap in a napkin to keep warm while you cook the remaining muffins.

Enjoy with honey, butter or strawberry jam.

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They are at their best split in half and toasted 🙂

Namaste,

Paula

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