English Muffins

Tomorrow evening is my monthly bridge game.  I offered to bring an appetizer, and since Em won't be there, I decided to make a dish she often brings.  It's like showing up in the same dress...can't bring the same appetizer.

It is a pretty freeform dish, but you start by toasting and buttering some English muffins, then shred some jack cheese, add some thinly sliced scallions, some curry powder, sliced black olives, and enough mayonnaise to bind it together.  Put the muffins on a baking dish and quarter them.  Broil, plate and serve.  They're great.

While I was mulling that over, I found a recipe for English muffins cooked on a griddle in our local paper.  It comes from The Culinary Institute of America's Breakfasts and Brunches.  It fell right in with my scheme.  

The recipe calls for 1 1/2 tsp of active dry yeast.  Since an envelope contains 2 3/4 tsp the, the following represents a recipe and a half. 

One envelope active dry yeast
1 1/2 cups warm water (110 degrees)
3 cups all-purpose flour
1 1/2 tablespoon unsalted butter, softened
1 1/2 teaspoon sugar
1 1/2 teaspoon salt
1/2 cup cornmeal, or as needed
Oil or shortening

Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve.  Let the yeast proof until foamy, about five minutes.  Add the flour, butter, sugar and salt to the yeast mixture.  Mix the ingredients on low speed using the dough hook until well blended, about two minutes, then increase the speed to medium and allow to knead until the dough is smooth, another five minutes.

Shape the dough into a ball and place it in a lightly greased bowl.  Cover with plastic wrap, and let the dough rise in a warm place until doubled in size, about two hours.

Fold the dough gently into itself, and turn onto a lightly floured work surface.

Divide into 12 equal pieces.  Shape into mounds, and place on sheet pans that have been heavily dusted with cornmeal.  Turn each muffin over so that both sides are coated with cornmeal.  Cover and let rise until for about 30 minutes.

Heat a griddle over medium heat and brush lightly with oil or shortening.  Cook the muffins until lightly brown on the bottom, about five minutes.  Turn and cook until golden brown, another five minutes or so.

Split by pulling apart with a fork and toast before serving.

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My notes:  Make sure you proof the yeast.  I found three envelopes that expired last December.  The first didn't foam at all.  I tried the second one and it was fine.  All the test cost me was some water. 

Don't worry about the 110 degrees.  I learned that it should be about the temperature of baby formula.  Tepid, warmer than body temperature, but not by much.

Rather than mounding the dough, I decided I wanted the muffins round and pretty uniform.  I rolled out the dough to about 1/2 inch thickness, then cut the muffins out with a drinking glass.  The remainder I bunched together and let rest for a few minutes, then I hand-molded six more muffins.  They turned out fine, but larger than the ones I cut.

I didn't have corn meal per se, but did have some polenta.  It worked fine.

Don't worry too much if your muffins haven't risen much before you put them on the griddle.  They rise quite a bit during their ten minutes on the stove.

 

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Just toasted and ate one with butter on half, butter and gruyere on the other.  The best English muffin I have ever eaten.

[Aside to S.:  Let me know the next time you are in the mood for Eggs Sardou.]

Comments

[Juanita LaSalle]

This a.m. at 9:00. (Just kidding) But am looking forward to trying the recipe.

[Joan]

I've thought about making them but never done it. Maybe I will. They look delicious.