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English” Muffins

English" Muffins (Bakestone Recipes recipe image
This American bread features All-purpose or bread flour, Salt, Dry yeast, Sugar, Warm milk and water. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 780.1
Description
This American bread features All-purpose or bread flour, Salt, Dry yeast, Sugar, Warm milk and water. It delivers smooth, comforting richness, sweet, indulgent flavor. Wonderful fresh from the oven, pairs well with any meal. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 pound All-purpose or bread flour
  • 1 teaspoon Salt
  • 1 1/2 teaspoon Dry yeast
  • 1 teaspoon Sugar
  • 8 fl Warm milk and water
  • 2 ounce Butter, melted
Directions
  1. 1
    (Note: Over here, and in England, these are just called "muffins", and are the ones in the song about the Muffin Man who lives in Drury Lane.
  2. 2
    They did actually sell them door-to-door every morning in London until the turn of the century or thereabouts.) .
  3. 3
    Sift the flour and salt into a bowl and leave in a warm place.
  4. 4
    Dissolve the yeast and sugar in 1/4 pt of the warm milk and water.
  5. 5
    Leave to froth, then mix in the fat.
  6. 6
    Stir all the liquid into the warm flour and beat well until smooth and elastic.
  7. 7
    Cover and prove in a warm place for 50 minutes or until doubled in bulk.
  8. 8
    Turn onto a well-floured board and
  9. 9
    knead , working a little more flour if necessary to
  10. 10
    make the dough easier to
  11. 11
    shape .
  12. 12
    Round up the dough,
  13. 13
    roll into a thick sausage
  14. 14
    shape and (using the sharpest knife you have)
  15. 15
    slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.
  16. 16
    Shape each one into a round with straight sides.
  17. 17
    Put onto a greased baking sheet.
  18. 18
    Cover (I use greased plastic
  19. 19
    wrap ) and put in a warm
  20. 20
    place to prove for 30-40 minutes or until springy to the touch.
  21. 21
    Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their
  22. 22
    shape .
  23. 23
    Warm and grease the bakestone lightly.
  24. 24
    Lift the muffins carefully onto the bakestone and
  25. 25
    cook over very moderate
  26. 26
    heat for 8-10 minutes until pale gold underneath.
  27. 27
    Turn and cook the other side.
  28. 28
    Wrap in a cloth and keep warm if cooking in batches.
  29. 29
    serve , insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
  30. 30
    These are strongly recommended.
  31. 31
    The taste of them hot off the bakestone, griddle or frying pan makes Thomas's look very poor indeed by comparison

Nutrition Facts

Servings 4

Amount Per Serving
Calories 780.1kcal
% Daily Value *
Total Fat 41.7g65%
Saturated Fat 25.6g128%
Cholesterol 107.5mg36%
Sodium 5210.5mg218%
Total Carbohydrate 89.0g30%
Dietary Fiber 2.9g12%
Sugars 1.5g
Protein 15.4g31%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: allpurpose, american, bakestone, baking, bread, butter, dry, english, flour, frying, melted, milk, muffins, recipes, salt, sugar, title, vegetarian, warm, water
Read it online: https://www.chefs-mate.com/recipe/english-muffins-bakestone-recipes-2/