The Cook Book Challenge - Week 15 : Muffins

Week 15 : Muffin

Recipe :  English Muffin

Cook Book : The big book of Bread by Anne Sheasby

So, this week's theme is muffins.  I looked through all my cook books and there were some amazing flavour combinations both sweet and savoury.  It was hard to decided.  I wanted to make something that challenged me and something I haven't tried before.  Then I saw a recipe for English Muffins.  I love baking bread and take on any opportunity to practise.

This recipe seems like most bread recipes.  However when it came to actually baking the bread, the instruction was not to bake but to cook on top of the stove on a griddle.  I was a bit a apprehensive about that method.  I didn't want to get to this point of my muffins and then totally ruin it.  I, therefore, decided to just place in hot oven and it totally worked. Maybe one day, Ill make this again and try cooking it in a griddle pan.

• 500g strong white flour
• 1 1/2 tsp salt
• 1 1/2 easy blend dried yeast
• 1 tsp caster sugar
• 55g melted butter
• 150ml warm milk
• about 150ml warm water
• sunflower oil, for greasing

1. Generously flour a large baking sheet and set aside. Sift the flour and salt into a large bowl, then stir in the yeast and sugar. Make a well in the centre, then add the melted butter, milk and enough water, mixing to form a soft dough.
2. Turn the dough into a lightly floured surface and kneed until smooth and elastic. About 10 minutes. Shape the dough into a ball, then place it in a lightly oiled bowl, cover with a tea towel or cling film and leave to rise in a warm place until it doubles in size. It could take about 1 to 2 hours.
3. Knock back the air in the dough then turn it out onto a lightly floured surface and divide into 8 equal portions. Shape each portion into a circle, and roll it to about 1-2cm thick. Place on baking sheet, cover and leave to rise again for 30-40 minutes or until springy to the touch.
4. Preheat oven to 230c.
5. Bake towards top of the oven for 5 minutes. Remove from oven. Turn over and bake further 5 minutes. Cool on a wire rack.
6. To serve, when fresh, spread with butter and your favourite topping. When cold, slice in half and then toast both sides and then spread with topping.

http://www.grouprecipes.com/111462/english-muffins.html

Bon Appetite,

Cherrie