1 March 2010

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.

Bon Appetite,


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Anonymous said...

ooh these look so good! well done! you totally have me craving fresh english muffins and honey

/* */ SilverMoon Dragon said...

Yum. I love English Muffins, though DP is not a fan... mine usually come with bacon and eggs with a "Mc" in front of the name! *blushes* I bet homemade ones taste much nicer!

/* */ Trissa said...

YUM! It kind of reminds me of pandesal - can you imagine that with some adobo? Oh yeah!

Let us know how you go if you ever decide to use the gridle pan.

/* */ Rilsta said...

That's great that you tried English muffin! I'm like Silvenmoon Dragon - my exposure to english muffins is the few times I succumb to a Maccas breakfast!

/* */ bri said...

Brilliant work making english muffins!

/* */ Ange said...

Great idea, I've never had home made English, only the supermarket packet type, the photo looks much nicer than any packaged muffin I've ever seen

/* */ chitchatchomp@yahoo.com.au said...

These look incredible. Well done. I'm always a little scared to use yeast for some reason, but love english muffins, so I'm thinking I may need to get over my fear.

/* */ penny aka jeroxie said...

This is such a good idea for muffin theme! Very clever.

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