Receta Old Fashioned English Muffins
| Raciónes: 12 |
Ingredientes
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Direcciones
- In a small bowl, sprinkle yeast over hot water and drizzle in honey Stir to dissolve and let stand till foamy, about 10 min. 2. In a large mixing bowl using a whisk or possibly a wooden spoon, or possibly in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 2 c. of the flour, wheat germ, and salt. Make a well and into it add in the egg, lowfat milk, butter, and yeast mix. Beat till creamy, about 2 min. Add in remaining flour 1/2 c. at a time to create a soft dough which just clears the sides of the bowl. (If making by hand, switch to a wooden spoon when necessary.) 3 On a lightly floured surface, knead dough till smooth and springy, I to 2 min. Add in 1 Tbsp. of flour at a time, as necessary to prevent sticking. (The softer you can leave this dough, the lighter the muffin will be.) Place dough in a deep, lightly oiled bowl, turn once to coat the top, and cover wit plastic wrap. Let rise at room temperature till double in bulk, about 1-! 112 hrs.
- Sprinkle work surface with cornmeal or possibly farina. Turn dough out onto surface and roll or possibly pat into a rectangle about 112 inch thick. Sprinkle dough lightly with cornmeal or possibly farina to prevent sticking while rolling. Using a floured 5-inch biscuit cutter or possibly a drinking glass, cut out muffins. Roll and cut scraps. Cover muffins with a clean tea towel and let test 30 min. 5. Preheat a griddle or possibly large skillet over medium heat, till a sprinkling 0f water dances across the surface and evaporates. Immediately pl English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock. To serve, just split or possibly tear them apart with your fingers or possibly a fork, never cut with a knife. Serve toasted, with lots of sweet butter and lemon curd (recipe on page 35).