Tuesday, 20 May 2008

English Muffin

English Muffin
make 9 muffins
  • 450 g bread flour 
  • 1-1/2 tsp salt 
  • 350-375 ml lukewarm milk
  • 1/2 tsp sugar 
  • 7 g active dried yeast
  • 1 tbsp melt butter or oil 
  • rice flour or semolina flour for dusting 
  1.  Sift the flour and salt together into a large blow and make a well in center. 
  2. Blend 150 ml milk, sugar and yeast together. Sire in the remaining milk and butter or oil.
  3. Add the yeast mixture to the center of the flour and beat for 4-5 minutes until smooth and elastic. 
  4. The dough will be soft just hold a shape. Cover with lightly oiled clear film and leave it to rise, in a warm place for 45-60 minutes, or until double size in bulk. 
  5. Turn out the dough on the well floured surface and knock back. 
  6. Roll out to about 1 cm /1/2" thick, Using a floured 3" plain cutter, cut out 9 rounds.
  7. Dust with rice flour or semolina flour and place on the prepare baking sheet . 
  8. Cover and leave to rise, in warm place for 20-30 minutes.
  9. Warm the griddle and pan over the medium heat. Carefully transfer the muffins in batches to the griddle.Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.     

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