I 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.
On 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.
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.
Knead for a few minutes in a floured surface until even-textured and springy.
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…
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.
Enjoy with honey, butter or strawberry jam.
They are at their best split in half and toasted 🙂