RUSTIC ENGLISH MUFFINS.
Excluding my trip to Bugtussle, every day of the new year I've baked something: so far, it's been either biscuits, bagels or english muffins. The english muffins were a recommendation from our friends over at Bootjack Cabin and the english muffins, by far, have been our favorite of my baking experiments.
THE RECIPE:
What you'll need (use organic where you can):
- 1 cup milk
- 2 cups sifted unbleached flour
- 1 packet of yeast
- 1 tablespoon of Lard or Butter
- Sugar
- Salt
- Water
In a sauce pan warm your cup of milk on low heat with 1 tablespoon of sugar, 1/2 teaspoon of salt, and 1 tablespoon of lard or butter. Stir until sugar and salt dissolve and lard or butter is melted. Remove from heat. In a mixing bowl, combine one 1/3 cup of warm water with a packet of yeast and 1 teaspoon of sugar. Once the yeast dissolves, add the milk mixture to the yeast and water mixture. Then sift and add your 2 cups of flour. Beat with a wooden spoon until all flour is incorporated. Let rise for 30 minutes.After 30 minutes, add another 1/2 teaspoon of salt and beat for additional 30 seconds with wooden spoon. Heat cast iron pan, griddle, or sauté pan to roughly 300 degrees or medium-high heat. Lightly coat with lard or butter.We don't own rings, and don't really care about having perfectly round muffins, but if you own metal rings, or a tuna can (with the bottom cut out) you could make the classic round muffins by placing them on the griddle or pan and pouring the mixture inside. We don't worry much about it, though, thus the "rustic" part of this recipe.This is a sticky dough. It helps to take a regular spoon from your drawer and, out of the batter, draw a large spoonful. Using your wooden spoon, scrape the dough from your regular spoon and let it drop into the hot pan. Cook on first side––it will slowly puff up as it cooks––for 4-6 minutes then flip. Press the muffin lightly (at which point you'll recognize the classic muffin look) and let cook for additional 4-6 minutes. Once done, remove and set on cooling rack or something similar.Once cooled, split with fork and serve (or toast and serve––your call)!- Jesse.