Tuesday, April 16, 2013

Weekly Recipe #111: English Muffins from scratch

By Rylee Ahnen, University of Minnesota Nutrition Major

I think, and I’m sure that most of you will agree, that this weather is really bringing everyone down. It’s just so darn grey. So this week I made it a point to try and actually enjoy what I’m being told is Spring. How did I do it? English. Muffins.

There are few greater ways to start your day than with a homemade English muffin, slightly toasted, with a heaping spoonful of jam. Eat one of these bad boys for breakfast with a big hot mug of black tea, and you just might be able to convince yourself that the sky is really only grey because you’re on a vacation in London.

All joking aside, these muffins are delicious and are the perfect breakfast for people who enjoy lighter fare when they first wake up. And of course, baking any type of bread can be incredibly therapeutic.

(Adapted from www.thehenbasket.com)

Ingredients:1/2 cup warm water
1 tsp. active dry yeast
1 Tbsp. sugar
1/2 cup milk
2 Tbsp. butter
3 cups of flour, divided
3/4 tsp. salt
1/3 cup cornmeal

  1. Mix your yeast, sugar, and warm water together in a mixing bowl. Allow the yeast to rest for 5 minutes in order to activate.
  2. In a separate bowl, mix 1 ½ cups of flour with the salt.
  3. In another bowl, heat your butter and your milk in the microwave until the butter is completely melted. (About 1 minute)
  4. Add ¾ cup of flour to your yeast mixture. Turn out onto a well-floured surface, and knead the dough for 4 – 5 minutes.
  5. Place dough in a greased glass bowl, cover with plastic wrap, and allow to rest until it doubles in size. (About 1 hour)
  6. Once the dough has risen, turn out onto a floured surface and punch down. Rollout the dough about ¾ inch thick, and cut out muffins with a biscuit cutter. Loosely cover with plastic wrap and allow to rest another 45 minutes.
  7. Heat a heavy skillet or frying pan to medium –low heat. Cook muffins for 7-10 minutes on each side. Allow to cool before eating.

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