A personal collection of yummy recipes that I'd like to try on days that belong to me
Monday, July 15, 2013
4¼ cups All Purpose flour, more for dusting
1¾ cups whole milk, warm
3 tbsp unsalted butter
1¼ tsp kosher salt
1 tbsp sugar
1 large egg, lightly beaten
1 tsp baking soda
2 tsp instant yeast
cornmeal for dusting
Heat the milk and butter until the milk has warmed (warm to touch) and the butter melts
Combine the milk & butter mixture with the egg and sifted dry ingredients and mix until a dough forms. This can be done in a stand mixer or by hand with a considerable amount of upper body strength
Once dough comes together (it will be damp and velvety), transfer to a floured surface and roll out dough to a half-inch thickness.
Using a English muffin ring or a large canning jar lid, cut out rounds and transfer to a baking sheet dusted with cornmeal.
Dust tops of the muffins with cornmeal as well. Continue to cut out muffins, re-rolling dough when needed.
Cover muffins with a kitchen towel and allow them to rise for 1hr. Using a cast iron pan on low heat, cook muffins about 3-5 minutes on each side until brown and crisped
Transfer muffins to a 325° oven for 12-15 minutes so they can continue to dry out
Open muffins with a fork and toast before serving
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