Friday, August 20, 2010
House-Made English Muffins
1 cup milk
2 tablespoons organic sugar or honey
2 tsp active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted butter
6 cups unbleached flour, or sprouted flour (or half and half) You get fluffier muffins and faster rise with unbleached flour. (good for the first time you make these, then once you get the hang you can try with sprouted wheat flour.)
1 teaspoon salt
A few tablespoons of coconut oil, for re-oiling the griddle.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a different small bowl, dissolve 1Tbslp sugar in 1 cup warm water. Then add yeast, allow to bubble/foam.
In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle parchment paper with cornmeal and set the rounds on this to rise.(I covered with a lightweight cloth, and placed near a warm humid dishwasher.) Dust tops of muffins with cornmeal also (if you want!) Cover and let rise 1/2 hour.
Heat greased griddle with coconut oil. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Spread with grass-fed butter! Make a sandwhich or throw scrambled eggs in between two slices! yum!