English Muffins

These are great stove-top baked buns, absolutely lovely with a little butter and cup of black tea. It was my first-time English muffins and I loved to make and to eat. Need some time for rise, but it’s worth it. Recipe adapted from The Fresh Loaf and About.com. My muffins are a little smaller than original.

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Yield: 10 muffins

1 1/2 tsp. dried yeast
1/2 tsp. sugar
2 tbsp. warm water
1/2 tsp. salt
2 cups + 1 tbsp. all-purpose flour
10 tbsp. warm milk (1/2 cup + 2 tbsp.)
1 large egg
1 tbsp. unsalted butter, melted (in authentical English recipe lard was used)
1 tbsp. yellow corn meal

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Combine water, yeast, and sugar in a stand mixer bowl and let stand until foamy, about 10 minutes.

Combine flour and salt. In bowl with yeast mixture add egg, milk, butter and flour, knead for 5 minutes until smooth and elastic. Return the dough to a clean, greased bowl, cover with towel, and allow the dough to rise until doubled in size, about 90 minutes.

Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about 1/2 inch thick. Use a large round cookie cutter or glass to cut 8 muffins, I divided the remaining dough into two parts and formed 2 more muffins (no differences).

Heat a large cast-iron skillet over low-medium heat (I use 4 from 8 in my gas stove), spray with cooking spray. Place 3-4  muffins onto the skillet and let the bake for 5-6 minutes on each side.

1 muffin is about 113 calories

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