#12: English Muffins

Frankly I was about as excited to make English muffins as I was to make cornbread.  In my mind these little breakfast muffins barely deserve the butter and jam spread on them let alone the "pastry" label.

However, I now see that my opinion was all about store-bought English muffins.  Peter's recipe is surprisingly simple and the muffins have a pleasant texture vastly superior to commercial muffins.  My only complaint was that Peter's recipe makes only six muffins, hardly worth the effort.  From the onset I decided to double Peter's recipe and I was greatly pleased with the outcome.

Here's the recipe:

20	ounces bread flour
.50	ounce granulated sugar
.40	ounce salt
.30	ounce active dry yeast
1	ounce shortening
16	ounces milk, room temperature

Combine flour, sugar, salt, yeast.  Add shortening and milk and mix until it forms a ball.  Knead dough in mixer for 8 minutes (10 if by hand), adjusting with additional flour as necessary.  Place the dough in a lightly greased bowl and cover.  Let sit for 1 to 1.5 hours.  Divide into 12 pieces and shape into balls.  Place on a greased pan with several inches inbetween and let rise for 1 to 1.5 hours until doubled in size.

Heat a griddle to 350F and the oven to 350F.  I found it easier to do the muffins in two shifts.  Gently place balls on griddle for 5-8 minutes. The balls will naturally flatten.  Gently flip and fry on other side for another 5-8 minutes.  Immediately place on a pan in the hot oven for another 8 minutes to bake.  While the first batch is baking, start the next batch on the griddle.  Let muffins cool for 1/2 hour and enjoy with butter and honey or whatever spreads you like.  Yum!

Now go and try the recipe and tell me what you think.