English Muffins
Par Laurie le 27 juin 2016, 16:14 - Muffins - Lien permanent
Those are probably my only betrayal to my very American diet. Simply cut them in two and spread butter, shortening, marmelade or jelly. Lemon or orange marmelades are perfect with these.
And of course, you'll need these to make eggs benedict, but that's another story.
For 8 to 9 muffins:
2 cups flour, sifted
1 pack dry yeast
1/2 tsp salt
1 Tbsp sugar
1 Tbsp butter, softened
1 egg
2/3 cup milk, warmed
1 Tbsp semolina
Prepare the yeast by melting it in a couple tsp of warm water for 5 mn. (I whisk it with a fork to make it more active. Some people will tell you not to do it. Try both techniques and see what works for you.)
Mix flour, salt, sugar and semolina.
Add the egg and butter then yeast and milk.
Knead until soft, smooth and stretchy. If need be, add a little bit of flour at a time.
Oil a bowl and place the dough then cover it and leave it in a warm place for an hour. (I like to preheat my oven to the minimum temperature for ten minutes then switch it off and use it for that purpose)
Dust a surface with flour and semolina. Dust a baking tray with semolina.
Roll the dough to half an inch thick. Cut muffins with a glass. Put the muffins on the baking sheet, leaving space between them and dust with semolina.
Cover and leave for 30 mn in a warm place.
Cook for 5 mn on each side in a greased pan at low heat.
Freeze them and thaw them overnight. Cut them in the middle, toast them and spread butter or jam or even better, marmalade.