Post by ellise on Aug 16, 2005 23:11:57 GMT 10
English Muffins: (Thomas brand copycat)
1 pound All-purpose or bread flour
1 tsp Salt
1 1/2 Tbsp Dry yeast
1 tsp Sugar
1 cup Warm milk
2 ounces 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. 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
Eggs:
Scramble as many as needed. Cut with a cookie cutter or metal can the size of your muffin
Sasuage:
Which ever barand of sasuage you choose
Cut and flatten out into patties.
Fry until done.
Cut with cookie cutter or metal can the size of your muffin
Cheese:
Sliced cheese (your choice)
Cut with cookie cutter or metal can the size of your muffin.
Put them together, and enjoy.
If freezing for later use.
Flash freeze each item indivually them put togther and freeze again before putting into zippy bags. Then pop 'em in the freezer.
1 pound All-purpose or bread flour
1 tsp Salt
1 1/2 Tbsp Dry yeast
1 tsp Sugar
1 cup Warm milk
2 ounces 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. 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
Eggs:
Scramble as many as needed. Cut with a cookie cutter or metal can the size of your muffin
Sasuage:
Which ever barand of sasuage you choose
Cut and flatten out into patties.
Fry until done.
Cut with cookie cutter or metal can the size of your muffin
Cheese:
Sliced cheese (your choice)
Cut with cookie cutter or metal can the size of your muffin.
Put them together, and enjoy.
If freezing for later use.
Flash freeze each item indivually them put togther and freeze again before putting into zippy bags. Then pop 'em in the freezer.