Budget101 Discussion List Archives Budget101 Discussion List Copycat: Thomas English Muffins

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    • #258419
      Avatar for LissLiss
      Keymaster

      thomas english muffins

      amount measure ingredient — preparation method

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      1 lb All-purpose or bread flour

      1 t Salt

      1 1/2 T Dry yeast

      1 t Sugar

      1 cup Warm milk

      2 oz Butter — melted

      Sift the flour and salt into a bowl and leave in a warm place. Dissolve the

      yeast and sugar in warm (105 F) milk (Microwaved). Let froth, then mix in

      the butter. Stir all the liquid into the warm flour and beat well until

      smooth and elastic. Cover and proof in a warm place for 50 minutes or until

      doubled in bulk. Turn onto a well-floured board and knead, working a little

      more flour if necessary to make the dough easier to shape. Round up the

      dough, roll into a thick sausage shape and (using the sharpest knife you

      have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick.

      Shape each one into a round with straight sides. Put onto a greased baking

      sheet. Cover (use greased plastic wrap) and put in a warm place to proof for

      30-40 minutes or until springy to the touch. Leave room for expansion and be

      careful not to over-proof, as the muffins will get flabby and lose their

      shape. Warm and grease the bakestone lightly. Lift the muffins carefully

      onto the bakestone and cook over very moderate heat for 8-10 minutes until

      pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep

      warm if cooking in batches. To serve, insert a knife in the side, pull the

      top and bottom slightly apart, and insert slivers of butter.

      ~Enjoy !~
      Liss
      Listmom & Creator/Designer of http://www.Budget101.com

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Budget101 Discussion List Archives Budget101 Discussion List Copycat: Thomas English Muffins