English Muffins, Part II

May 23, 2010 by mcmasterfood | Edit

I found this recipe on Confections of a Foodie Bride and think I will try it, as it seems a little less labor intensive. If anyone else tries it before me, PLEASE let me know how it works out!

Serves 4

English Muffins
1 cup milk
2 Tbsp white sugar, divided
1 (.25 ounce) package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted shortening
6 cups all-purpose flour*
1 tsp salt

Warm the milk in a small saucepan until it bubbles, then remove from heat. Whisk in 1 Tbsp sugar. Let cool until lukewarm. In a small bowl, dissolve 1 Tbsp sugar and yeast in warm water. Let stand until creamy, about 10 minutes. (If you’re yeast doesn’t proof, dump it out and start over.)

In a large bowl, combine the milk, yeast mixture, shortening, and 3 cups flour. Mix with the dough hook until smooth. Add salt and only enough flour to form a (very) soft ball on the dough hook (this took about 4 1/3 cup flour). Transfer dough into a greased bowl, cover with plastic wrap, and let rise for an hour.

Turn dough onto floured surface. Very lightly roll to about 1/2 inch thick. Cut rounds with a drinking glass. Sprinkle a non-stick grill pan with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1 hour.

Place non-stick pan over medium heat. Cook muffins about 10 minutes on each side. Allow to cool and place in plastic bags for storage.

Yields: 18 muffins (I got 16)
Source: AllRecipes.com, via Pennies on a Platter

When in a pinch

Make your Own “Cream of …” Soup

2 Tbs butter
2 Tbs flour
1/4 tsp salt (optional)
1 cup milk

In a heavy saucepan, melt the butter. Sprinkle the flour over it and stir to incorporate. Cook over medium low heat for 2-3 minutes, stirring constantly. Slowly whisk in the milk.

Cream of chicken

If you want to make a cream of chicken flavored sauce, use half broth and half milk. If you have troubles getting this to be smooth, try heating the milk or broth before adding to the flour and butter. Bring to a simmer and cook over low heat, barely simmering, for a few minutes until thick.

Cheese sauce

To make a cheese sauce, add grated cheese

and stir until melted.

Cream of celery or mushroom

To make a cream of something, saute 1/4 cup or so finely chopped celery, mushrooms, or onion in the butter before adding the flour and use half broth and half milk.

One Year Later

Well, I kinda fell off the face of the blogging world. Until my dear friend decided to start a blog of her own. And I decided I should update. I keep going back and forth between using blogger and wordpress. So for now I am using blogger. Unless anyone has an opinion on why I should use wordpress instead...