BREAD PROJECT: #21- ENGLISH MUFFINSTuesday, May 28, 2013
Normally I save the finished product photo for the end of my blog posts but that melting butter shot on a warm from the oven English Muffin was just too good not to put at the very top!
450g All Purpose Flour
2 tsp. sugar
1 tsp. salt
1 tsp. fast action dried yeast
300ml warm semi skimmed milk
approx. 3 tablespoon fine semolina (polenta)
1. Place the flour in a large mixing bowl and rub in the butter, Stir in the sugar, salt and yeast. Make a well in the centre, pour in the milk and mix to a soft dough.
2. Turn out onto an un-floured work surface and knead for 8-10 minutes. Place in an oiled polythene bag and prove in a warm place until doubled in size. (About 45 minutes)
3. Grease four baking trays and sprinkle them with the semolina.
4. Knock back the dough and roll out to measure 1cm thick. Using a cutter, cut out 11-12 muffins, re-rolling the dough as necessary. Space well apart on two of the baking sheets, cover and prove in a warm place till doubled in size.
5. Pre-heat the oven to 220 C/ 425 F.
6. Carefully place a prepared baking tray upside down on top of each tray of muffins. Bake for 12-15 minutes until golden. Cool on a wire rack.
They taste amazing fresh from the oven and toast the day after even better! They need lots of butter and to be eaten whilst sipping English tea from fine china- just saying!
These are also perfect for Eggs Benedict if you are in the mood for it! Here is Gordon Ramsey's recipe for it