HOMEMADE english muffins
01/30/04 07:14 PM
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AllieGator
Reged: 01/24/04
Posts: 108
Loc: Rockland County, NY
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Cinnamon Raisin English muffins
1/4 cup warm water
2 tablespoons yeast
1 teaspoon maple syrup
4 cups flour
1 cup water
1 tablespoon canola oil( could use applesauce?)
1/2 teaspoon salt
1/2 cup raisins
1/2 teaspoon cinnamon
cornmeal
1. Place first 3 ingredients in a large bowl to foam.
2. Stir in remaining ingredients Knead dough 10 minutes on a floured work surface Roll out and cut into a dozen 4" rounds Dust a baking shee with cornmeal, place muffins on sheet.
3. Let rise for 1 hour in a warm place.
4. Bake 350*F for about 25 minutes.
or if you like plain better...
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
1 lb all-purpose flour or bread flour
1 teaspoon salt
1 1/2 teaspoons dry yeast
1 teaspoon sugar
1 cup warm soy milk
2 ounces butter, melted
1. Sift the flour and salt into a bowl and leave in a warm place.
2. Dissolve the yeast and sugar in warm milk.
3. Let froth, then mix in the butter.
4. Stir all the liquid into the warm flour and beat well until smooth and elastic.
5. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
6. Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
7. Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
8. Shape each one into a round with straight sides.
9. Put onto a greased baking sheet.
10. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
11. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
12. Warm and grease the bakestone lightly.
13. Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
14. Turn and cook the other side.
15. Wrap in a cloth and keep warm if cooking in batches.
16. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
17. Apple butter ain't bad either.
18. Enjoy.
HOPE THIS HELPS!!
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