Saturday, May 5, 2012

Fresh Homemade English Muffins

Nothing better on a weekend than lovely, hot off the griddle, English muffins.
I originally got a recipe from an old cookbook that my sister had dated about 1932. Since then I have adapted it for the breadmaker (plus some other modifications). Always works.

Gorgeous to eat with homemade jam and cream, chutney and cheese or whatever you want.

The griddle was bequeathed to me by my Nana when she died. My Auntie was required to give everyone what had been listed and I still remember her telling me that I did not have to keep what Nana had put aside for me. She did not think that they were a very good heirloom. I was given this griddle and two cast iron gem irons. I was so thrilled!!! My Nana certainly knew me well, though my Auntie remained mystified that I did not put them in the Salvation Army box!!!

My Recipe

Into breadmaker put;
250ml tepid trim milk
1T butter
1tsp salt
2tsp sugar
3tsp dried yeast (i don't use the breadmaker yeast just normal - but either works)
1 cup flour
1 egg

put the breadmaker onto dough cycle and let it mix for about 5-7 minutes. Stop the breadmaker and add 2.5 more cups flour. Allow the breadmaker to do a full dough cycle.

Take the mixture out and put onto a floured surface. Flatten it to about 2 - 2.5cm high. Cut out rounds with a cookie cutter. Put the rounds onto a preheated griddle - must have a very thick bottom. This should be hot and even temperature but not frying heat. I put my griddle onto a gas ring at about 1/2 heat - anymore and the bottoms will burn but the dough will not cook.
You could use an electric frying pan.

Once they are cooked on the bottom - It should be brown on the bottom and looking cooked to about 1/2 way up the side of the muffin (takes 5-10 minutes), turn them over till cooked on the other side. The edges of the muffins do NOT get browned. They should be soft to touch but not uncooked.

Use hands only to pull the muffin apart and put your topping on. Yum Yum

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