From the Kitchen of The Pearl of Seneca Lake B & B

Dundee, New York
www.thepearlofsenecalake.com

 

English Muffins

 

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At our Bed and Breakfast Conferences, I always go to the sessions when Peter Reinhardt presents.   He teaches at Johnson Wales Culinary School in Providence, RI.   This recipe for English Muffins came from his book  The Bread Baker’s Apprentice.   I had tried many different recipes until I found this one.   You will never buy an English Muffin again.

Sift together:

    2 ¼ cups flour
    ½ Tbsp. sugar
    ¼ tsp salt
    1 ¼ tsp instant yeast

Mix in:

    1 Tbsp room temp butter or margarine
    ¾ - 1 cup room temp milk (start with ¾ milk and add the extra milk if the dough is dry)

Knead the dough for about 10 minutes either by hand or in a mixer.   Place in a lightly oiled bowl, rolling the dough to grease all the dough, cover with a plastic wrap, and let rise for about 1 hour.   Divide the dough into 6-8 equal pieces and shape into balls.   Place dough balls on a baking sheet covered with parchment paper or Silpat, or coated with oil and sprinkled with cornmeal.

Leave enough space between the dough balls so that they can rise, cover with plastic wrap and let rise for an hour.

Preheat the oven to 350 deg and heat a skillet at medium heat on the stovetop.   Brush the skillet with oil and gently cook the dough on the skillet for 5-8 min until the bottoms are nicely browned.   Flip over and cook the other side for about 5-8 minutes more.   They will flatten as they cook.

When the muffins look like they are done, immediately transfer them to the baking sheet and bake at 350 deg for 5-8 min.   Move the first batch to the oven while cooking the second batch on the skillet.

Cool on a cooling rack for at least 30 min before slicing.   Store in the refrigerator or freeze.