Friday, August 5, 2011
How to make English muffins
When I moved across the country I knew life would be different. I knew there would be more rain. I knew I would be staying home with my kids instead of working. I knew people wouldn't use the word "wicked." While I accepted these hard truths and solemnly swore to work the phrase, "wicked awesome," into my speech once a week, I could never have anticipated that I would face a carb crisis. No one ever told me that I wouldn't be able to find good English muffins for under $5. People on the left coast don't like English muffins you ask? I don't know but they are definitely not nearly as popular. Can you see the giant crocodile tear running dramatically down my cheek?
So when I saw this recipe on Pinterest I knew I had to try it! I tweaked some steps and the result was a delicious English muffin full of nooks and crannies. The only thing I will do differently next time is to use rings that are taller so my muffins don't ooze out of the top as much. I am also considering just canning the use of jar lids altogether. That's a little canning humor for you all. Yes I have completely gone off the deep end.
(courtesy of Alton Brown)
yields 8-15 muffins
1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon shortening
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray
Special equipment: electric griddle, 3-inch metal rings, see Cook's Note*
In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
Preheat the griddle to 300 degrees F.
Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using a 1/4 cup measuring cup ladle the dough into each ring. Sprinkle the tops of each muffin with cornmeal. This will help prevent it from sticking to the cookie sheet. Cover the rings with a cookie sheet or pot lid that has been generously sprayed with nonstick cooking spray. Cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.
*Cook's Note: Small tuna cans with tops and bottoms removed work well for metal rings. I will try this next time as I used mason jar lids and they didn't seem to work as well.
Also if anyone can tell me how to get both sides off of a tuna can without losing a finger you get a treat.