RandomBacon & MargarineFlowers

Food, general thoughts, food…

Breakfast is Important

Leave a comment

With one thing and another it has been a good day.
Particularly because of the infinity of English muffins you see here!
I love to cook anything but for some reason I really get a kick out of cooking things I eat daily that I would normally buy from the shop.
Today I made 28 home cooked English muffins. They freeze well and should get me through the next 2 weeks for what many people call lunch but I call breakfast.
As we all know breakfast is the most important meal of the day, just because I cannot face food until 11am is no reason to suppose I am missing out on the important stuff. I mostly skip lunch 🙂

Anyway, if you have nothing better to do for half a day, these little beauties are very easy to make although they are very time consuming. They taste better than any English muffins from the shop but doesn’t homemade normally beat shop bought? They don’t split easily like the store bought ones but a steak knife or bread knife will sort that for you.

Have a beautiful weekend everyone!

English Muffins

Serves: 18

1 cup (250ml) milk
2 tablespoons white sugar
7g active dry yeast
1 cup warm water
1/4 cup melted copha (solid vegetable fat)
6 cups plain flour
1 teaspoon salt
Polenta for dusting

Warm the milk in a small saucepan until it bubbles then remove
from heat. Mix in the sugar, stirring until dissolved. Let cool until
lukewarm. In a small bowl dissolve yeast in warm water.
Let stand until creamy, about 10 minutes.
In a large bowl combine the milk, yeast mixture, copha and 3
cups flour. Beat until smooth. Add salt and rest of flour or enough
to make a soft dough. Knead. Place in greased bowl, cover and
let rise.
Punch down. Roll out to about 1cm thick. Cut rounds with biscuit
cutter, drinking glass or empty tuna can. Sprinkle waxed paper
with polenta and set the rounds on this to rise. Dust tops of
muffins with polenta also. Cover and let rise 1/2 hour.
Heat greased griddle. Cook muffins on griddle about 10 minutes
on each side on medium heat. Keep baked muffins in a warm
oven until all have been cooked. Allow to cool and place in plastic
bags for storage. To use, split and toast.

Advertisements

Author: kolandasimone

40, on my way to 40 something...Still not sure what I want to do when I grow up, retire probably... Food obsessed, love to cook it, read about it, eat it... Chock full of useless information that crowds out the useful stuff sometimes.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s