Friday, 28 October 2011

English muffins II

This is second time I baked English muffins. I used to make English muffins before but this time I had slightly different recipe. This recipe comes form 'Home baking' cookbook. Even though I liked the other ones very much I was not disappointed with this ones ether. They were vary tasty, especially served with strawberry jam.

Ingredients for 10-12 muffins:
  • 450g strong white bread flour
  • 14g fresh yeast or 7g dried ones
  • 250 ml warm water
  • 125 ml natural yogurt
  • 1/2 tsp salt
  • some semolina for dusting
  • vegetable oil for brushing

Mix the yeast with water until it has dissolved. Add the yogurt and mix well. Sift the flour and salt together into electric mixer bowl. Add the yeast mixture and mix until it forms soft dough. Knead with hands or electric mixer with dough hook for 5-10 min until smooth and elastic. Place the dough into a bowl cover with clingfilm and leave to rise in warm place for 30-40 min or until doubled in size.
In a meantime prepare a baking sheet, dust with the semolina and set aside. 
Sprinkle the surface with some flour and turn out the dough again and knead lightly. Roll it out to a thickness of 2 cm. 
dough after being rolled out

With a round cutter cut into 10-12 rounds. Place them on prepared earlier baking sheet and scatter the semolina over each muffin. As you can see I did not have round cutter so I used glass instead.
cutting rounds

Cover the muffins with tea towel and leave to rise in warm place  for 30-40 min.
muffins while rising
Heat a large frying pan over a medium heat. Lightly brush with oil. Add the muffins and cook for each side until sound hollow when tapped on the base, taking care not to burn them. Repeat with the remaining muffins.  

Serve freshly cooked with lots of butter and some jam. 

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