This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
Ultimate English Muffin
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- #3274
serves/makes:
ready in:
1-2 hrs
1-2 hrs
4 reviews
1 comment
ingredients
3 cups untreated bread flour or any combination of other flours
2 teaspoons dry active yeast
1 1/2 teaspoon salt
1 1/2 teaspoon vital wheat gluten
1 teaspoon sugar
1 1/2 cup warm water
directions
Measure the dry ingredients into a bowl. Add any flavorings (such as polenta to make corn flavored pita that are great as soft taco shells), then most of the warm water. Mix thoroughly taking great care not to make the dough too wet. To speed up the rising and ensure that the dough is not too moist you can scrape the unrisen dough out of the bowl onto a well floured board and knead for approximately 30 seconds, but it is not necessary. When fully mixed cover the dough with freezer wrap and place the bowl somewhere warm to rise, until double in size.
Tip the dough out onto a floured board and shape until smooth. Divide the dough evenly into 12 pieces and shape each into smooth round balls. Pita can be made larger or smaller just by dividing the dough into different numbers of pieces.
Flatten the balls of dough to about 3/4" thick, set aside on a lightly floured surface to rise to double in size (usually about 15-20 minutes).
Heat a frying pan or electric frypan to a medium heat and lightly oil (oil may not be needed in a good nonstick pan). Cook each muffin for 5-6 minutes each side, longer if very fat. They can then be split and slowly toasted or can be used as hamburger buns.
cook's notes
muffins taste less floury if you brush off the flour, and dust with semolina before cooking. Vary the ingredients to make sweet and flavored muffins.
added by
jmstwn1607
nutrition data
Nutritional data has not been calculated yet.
Beer makes batters better, meat more tender, and sauces more flavorful.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
reviews & comments
I do have a question, why is vital wheat gluten used and is it necessary? I have never used this before,
It is optional but it adds a bit of protein to the dough which adds elasticity and a nicer crust on the final product
November 26, 2009
We've been working in China for several years, so if we ever want English muffins we have to make them ourselves. I've collected half a dozen recipes for them, but this one is by far the best; as a bonus, it's also the easiest! I didn't use any improver (don't have it) and I did add 1/4 tsp of baking soda to give the bread a lift. The muffins came out nice and chewy, full of little air pockets for the butter. Awesome!
August 18, 2007
Very carefully measured all ingredients. Made dough in bread machine. Result was one sticky mess. One expected a dough which could be cut in rounds. No way. Had to just throw blobs in electric fry pan. The reason I want to make English Muffins is because I cannot find any in super markets or bread shops that do not have Preservative 282 in them. I cannot eat anything that contains it.
December 30, 2005
These turned out great! A tip: I did these in my bread machine using the dough setting. Then I worked the dough into balls and flattened them, etc. I couldn't figure out what was meant by 'natural improver', so I omitted it and the muffins turned out great anyway.
December 24, 2005
These are terrific! I make these just about every week, and they disappear. Much better than store bought, and I know what is in them. My 13 yr. old son requests them the minute I run out. I use cornmeal instead of the semolina. Adds a bit of crunch. Never bothered with the Enhancer, and can't say that we've missed it.