- Tried & Tasted -

Wednesday, 17 September 2014

English Muffins

 
I like to eat English muffins. They are crusty on the outside, soft and chewy on the inside. They are like bread but they are not baked in the oven, rather they are dry fried over the stove top in a pan without the use of any oil. They are not commonly found in our supermarket like the loaf bread. 




There are many recipes on the internet and I decided to choose the following recipe because it uses Greek yogurt which I have all the time in my fridge. Making the muffins healthier to eat too.



English Muffins (makes 6, 9cm round muffins)
(adapted from The Woks of Life)
Ingredients:
230g organic bread flour
30g wholemeal flour
5g dry active yeast
1 tsp salt
1 tsp sugar
119g water
79 ml Greek yogurt
3 Tbsp semolina flour

Directions:
  • Measure flour, yeast, sugar and salt into a large mixing bowl. Stir to mix the ingredients evenly.
  • Make a well in the flour mixture and add water and yogurt into the well.
  • Using a spatula mix the ingredients together and when a rough dough is formed, use your hand to knead the dough on a lightly floured surface.
  • It is a wet dough but just keep kneading it for 10 min and you will find that the dough will be quite manageable at the end of kneading.
  • Place the dough into a oiled large bowl, covered. Let it rest for 1 hour or until double in size.
  • Scrap the dough from the bowl onto a lightly floured surface. Using a rolling pin, roll the dough to 2cm thick. Using a 9cm diameter round cutter, cut out 6 rounds and placed the cutouts onto a tray sprinkled with semolina flour. Sprinkle some semolina flour on the top of the cutout dough too. Place them 4cm apart. 
  • Cover the cutout muffins and let rest till they double in size. About 30 - 40 min.
  • Using a non-stick pan, place on medium heat, place muffins into the pan. Place them 2 cm apart, so that they will not stick as they cook.
  • Cook 6 min on each side. Place the cooked muffins on a cooling rack to cool off as you do not want soggy bottom muffins.


This was how I ate them as breakfast.  





Note to self: To check that the yeast that I used are still alive before baking. The pack that I had was not even near its expiration date and the yeast were already dead. Next time, dissolve the yeast into the liquid that the recipe calls for and make sure that they are alive (liquid will turn foamy) before starting the recipe. My first batch of English muffins were like hockey pucks.


To be in the loop, click 'like' on Facebook:

2 comments:

  1. I love eating english muffins but have never made them myself before.. great recipe! You have definitely inspired me to make some now!

    ReplyDelete
    Replies
    1. Hi Thalia, thanks for dropping by and the encouraging words. You have a great website and some of the recipes I only can dream,of making, especially the caneles. Hope you will enjoy the English muffins as much as I do.

      Delete