While it was
successful, I have a couple of others I want to try for comparison. So, as soon
as this batch is gone, I’ll move on to the next recipe and eventually select
the one that I think is best. Or, perhaps I’ll combine techniques, using the
best ideas from each of the recipes I try.
Fleishman’s® English
Muffins
1 cup milk
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons Fleishman’s margarine (I used butter)
1 cup warm water (105-115° F.)
1 package Fleichman’s Active Dry Yeast (scant tablespoon of
bulk yeast)
5 to 6 copies unsifted all-purpose flour
Corn meal
- Scald milk. (Heat until tiny bubbles appear around the edge; to about 150°F.
- Stir sugar, salt and Fleichman’s margarine/butter into the milk. Cool to lukewarm. (Note: the margarine/butter will soften but not completely melt.)
- Measure warm water into large bowl. Sprinkle in Fleichman’s yeast; stir well until dissolved.
- Stir in lukewarm milk mixture and 3 cups flour; beat until
smooth.
- Add enough additional flour to make a stiff dough. (I used the flat blade of my Kitchen Aid® mixer to mix the dough.)
- Turn out onto floured board; knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)
- Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; divide in half.
- On a board heavily sprinkled with corn meat, pat each half of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.
- Place on ungreased baking sheets about 2” apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about ½ hour.
- Place on a lightly greased medium-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. (At this point the muffins need to be watched carefully and it’s a little tricky as I found that medium heat was a little to hot so had to adjust the temperature between medium and low. Also, due some hot spot heating, I ended up moving the muffins around on the griddle/skillet. Also, rather than rely on timing alone, I used a digital read thermometer to test whether the inside of the muffin was completely bakes—it should read 200°F.)
- Cool on wire racks.
- To serve, split muffins in half and toast.
Currant English
Muffins: Prepare as above except add ½ cup currants with lukewarm milk
mixture.
Whole Wheat Muffins:
Prepare as above, substituting 1 ½ cups whole wheat flour for 1 ½ cups
all-purpose flour.
Quick & Easy Breakfast Sandwich -- Spread split and toasted English muffin with sausage-cheese mixture. |
Recipe without photos . . .
Fleishman’s® English Muffins
1 cup milk
2 tablespoons granulated sugar
1 teaspoon salt
3 tablespoons Fleishman’s margarine (I used butter)
1 cup warm water (105-115° F.)
1 package Fleichman’s Active Dry Yeast (scant tablespoon of bulk yeast)
5 to 6 copies unsifted all-purpose flour
Corn meal
- Scald milk. (Heat until tiny bubbles appear around the edge; to about 150°F.)
- Stir sugar, salt and Fleichman’s margarine/butter into the milk. Cool to lukewarm. (Note: the margarine/butter will soften but not completely melt.)
- Measure warm water into large bowl. Sprinkle in Fleichman’s yeast; stir well until dissolved.
- Stir in lukewarm milk mixture and 3 cups flour; beat until smooth.
- Add enough additional flour to make a stiff dough. (I used the flat blade of my Kitchen Aid® mixer to mix the dough.)
- Turn out onto floured board; knead about 2 minutes, or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.)
- Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from draft, until doubled in bulk, about 1 hour.
- Punch dough down; divide in half.
- On a board heavily sprinkled with corn meat, pat each half of dough into a ½” thickness. Cut into circles with a floured 3” cookie cutter.
- Place on ungreased baking sheets about 2” apart. Cover; let rise in warm place, free from draft, until doubled in bulk, about ½ hour.
- Place on a lightly greased medium-hot griddle or skillet, corn meal side down. Bake until well browned, about 10 minutes on each side. (At this point the muffins need to be watched carefully and it’s a little tricky as I found that medium heat was a little to hot so had to adjust the temperature between medium and low. Also, due some hot spot heating, I ended up moving the muffins around on the griddle/skillet. Also, rather than rely on timing alone, I used a digital read thermometer to test whether the inside of the muffin was completely bakes—it should read 200°F.)
- Cool on wire racks.
- To serve, split muffins in half and toast.
Currant English Muffins: Prepare as above except add ½ cup currants with lukewarm milk mixture.
Whole Wheat Muffins: Prepare as above, substituting 1 ½ cups whole wheat flour for 1 ½ cups all-purpose flour.
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