Thursday, January 28, 2016

A diffent kind of cooking

I posted on FB that I had made English Muffin on Tuesday Morning before I left for school.
Folks wanted the recipe so here goes cooking in the kitchen.

Many moons ago I baked all our bread. These days I baked as the mood, desire, want, needs arise.
the other day it was English Muffin.
I like them toasted in the morning and we were out.
I thought, because I am able to do so, I use to make these.
I went on line and started reading.
There are a lot of recipes out there that seem to take more time than I remembered spending on these.
I went with the first step I thought I needed, a simple sourdough starter.
I put equal amounts water and flour in a cover casserole, a large one, and tossed in one teaspoon yeast.
Mix well.
I left this alone on the counter until mid afternoon.
Then I looked up a recipe giving to me by one of my oldest BFF, I don't use this term lightly. We are sisters from another mother, and father, but sisters from the first time we crossed paths.

That night I took 1/2 cup of the started and made these.

English Muffins (Recipe from Agnes Almquest, Washington State.)
1/2 cup starter
1 cup milk ( I used dry milk and water)
2 cups of flour ( your choice here)
Mix all of this together, cover in a large pottery bowl, and leave at room temperature 8 hours or overnight.

Mix together and sprinkle over the mixture above:
1/2 cup flour
1 Tbs. sugar
3/4 tsp. salt
1/2 tsp baking soda
I ended up with leftover mixture, I think I will add less flour in step one.
So sprinkle this over the dough until it is knead-able, toss out and knead until smooth.
Divide into 12 pieces- or 10 if you want a bit bigger.( I had 11-)
Shape these, flatten them and place them on a cookie sheet that has been covered well with cornmeal.
Sprinkle tops with cornmeal as well.
Let rise 45 minutes.
Heat a pan or skillet, grill to the same heat as you might use for pancakes, but turn it down if needed.
Cook 10 minutes per side- I found that using my gas cook-top it was more like 6-8 a side.
I then read this trick- if you like bake them for 10 minutes at 350.
They were perfect.
On the list again.
Out to the shop now.
No pictures of muffins.
Next time, I promise.

disclaimer- store bought muffin with cheese and herbs, orange was not grown by me.


Laurie said...

I was hoping to know the english muffin recipe. Thanks for sharing. I love them, but have never made them. That looks a lot like my breakfast yesterday- cheese toast and a clementine.

cookingwithgas said...

do you want some starter? I know you could make your own as well- but if I keep going I might have extra.

Barbara Rogers said...

No wonder the price of English Muffins is higher than a loaf of bread! These are so wonderful. But I doubt that I'll do all that process, just because it's so many steps. Thanks for the info though!

June Perry said...

I'm saving the recipe to try one of these days when my freezer isn't packed to the rafters!

Thanks for sharing the recipe!

Lori Buff said...

Bookmarking this recipe, thanks.

cookingwithgas said...

They are really good. I'm heading towards batch three.