"THE HOBBIT": ENGLISH MUFFINS.
These muffins are incredibly light and fluffy. You will never want to have a store bought english muffin ever again! They are a little time consuming, but very rewarding.
LOOT: 18 MUFFINS
MATS.
1 3/4 cup warm milk
3 tbsp butter, softened
1, 1/4 oz. packet active dry yeast
2 1/2 tbsp honey
1 egg, beaten
4 1/2 cup bread flour
1 1/2 tsp salt
cornmeal for pans
EQUIPMENT.
stand mixer with paddle attachment
dough cutter
cast iron griddle or pans
STRAT.
1.) Mix together the milk, butter, yeast, honey and egg in a mixer fitted with a paddle attachment until the ingredients are just incorporated. Let it stand in the mixer for 5 minutes, or until the mixture begins to bubble.
2.) In a separate bowl, mix together the bread flour and the salt. Add this mixture to the mixer, and beat on low for about 2 minutes, or until the mixture forms a ball. If your mixer starts to strain, turn it off!
3.) Scrape the dough out of the bowl and onto a floured surface. Knead it by hand for a couple of minutes until it is nice and smooth. Form it into a ball, and place into a greased bowl. Cover with plastic wrap and let it rise for 1 hour at room temperature. The dough should double in size.
4.) Deflate your dough and turn it out onto a clean counter. With a dough cutter (or a knife), cut the dough into 18 equal pieces. Roll into balls, and let them rest on your counter for about 10 minutes.
5.) Heat your griddle or cast iron pans over medium-low heat and sprinkle with cornmeal.
6.) Flatten the dough balls into 3 1/2" discs. Cook for about 9 minutes on each side, or until done. They will start to puff up, so when you give them the first flip, flatten them out a little bit with your spatula. The muffins should have a nice color on the outside and be tender on the inside. Split them with a fork for maximum nooks and crannies, and serve with butter or jam.
Inspired by "The Hobbit"
