More bread! Also, two posts in a week! Also also, english muffins are very photogenic.
I got the idea to make english muffins from my favorite bread book that I posted about yesterday. The recipe in the book called for fresh yeast and different kinds of flour that I didn’t have so I went online looking for a different recipe. I found one on a flour company’s website and decide to use it to make these muffins. They were so much fun to make and were very delicious as well. I had one (or two…or three….) yesterday and another for breakfast this morning. They toasted well and were perfect with jam and peanut butter.
3/4 cup lukewarm milk (nonfat)
1/2 large egg, lightly beaten (more on this below)
1 tbsp butter
2 cups of all purpose flour (plus extra for
1/2 tsp salt
1 tsp instant yeast
yellow cornmeal, not in dough only for sprinkling
Active time: 30 minutes
Inactive time: 2 hours
Servings: Makes about 15-3″ english muffins
Place all the ingredients (except the cornmeal) in the bread machine following the instructions specific to your machine. As I’ve said before, mine says to put in the wet ingredients followed by the dry ingredients, but machines vary. If your machine is like mine you can just put the ingredients in the order I’ve listed the above. I had some issues getting just 1/2 of the beaten egg so I ended up adding a little extra egg. My dough ended up being very sticky so I added about 1/2 cup of flour. I’m not sure if this is just because I failed at using 1/2 and egg or if this is a common problem. Set the machine to dough and let it run its course.
Once the cycle is complete, remove the dough on a surface sprinkled with cornmeal. Roll the dough out until it is about 1/2″ thick. Imperfection is fine, but the different thicknesses will cook slightly different so just be aware. Cut the dough using a 3″ circle. I don’t have cookie cutters (no idea why) so I ended up using a brandy sniffer. It worked pretty well. Reroll the remaining dough and cut again. Cover the muffins with a damp paper towel and allow to rise for about 20 more minutes.
Heat a griddle to a low-medium heat. Sprinkle cornmeal on the griddle. Place the muffins on the griddle cornmeal side down. Each side should take about 3 minutes to brown. If your muffins are browning too fast or too slowly, adjust the heat as necessary. Once both sides are browned, remove the muffin and allow to cool (if you can!) on a wire rack.
To get the “nooks and crannies” that are in classic english muffins, just cut the edge of the muffin with a serrated knife and tear the muffin open with your fingers. Spread on whatever topping you want or eat plain. And don’t forget to go for second helpings!
I guess I lied last week when I said I would always post on Wednesday. With Thanksgiving and my boyfriend’s birthday, things got a little busy. I’ll try again next week (I got a pasta roller during the sales for Black Friday and I’m very excited to use it). In other news, I’m back with my family in Colorado! Things have been great with lots of food, laughs, and overall a good time. I have a younger brother and sister that were both home too so the whole family is here. Tomorrow I get to see my brother dive for the first time since I moved to Phoenix. I here he’s gotten really good. It’s always fun to watch him flip and twirl in the air; it’s so elegant. Everything is going really well (except I miss my kitty and my boyfriend!).
AGAIN, I PROMISE THESE ARE EASY. Sorry, that felt necessary. Ahem. Anyway.
Before I moved to Phoenix, I was mildly obsessed with making bread. So, my brother and sister both requested I make bread, specifically Asiago bagels. I couldn’t say no. Below is the recipe and how I made them. Since I’m near Denver now, I made some adjustments for high altitude (more water). As always, the nutrition facts are at the bottom of the post.
(makes 8- 3″ bagels)
1 cups warm water (plus 2-1/2 tbsp for high altitude)
3 cups flour
1/2 cup shredded Asiago cheese (Next time I’m planning on using 3/4 cups to make them a little cheesier. Feel free to do whatever you like. You can even omit the cheese and make plain bagels.)
1 tsp salt
2 tbsp granulated sugar
1 packet or 2-1/4 tsp active dry yeast
water for boiling (about 3 quarts)
3 tbsp sugar to add to boiling water
cornmeal to sprinkle on baking sheet
1 egg white for topping
extra Asiago for topping
Add the first 6 ingredients to the bread machine pan (water, flour, cheese, salt, sugar, yeast) and set to dough or remove after the second kneading. You can also mix the ingredients yourself by doing a slow knead for 10 minutes, knead quickly for 20 minutes, let rise for 1 hour in a warm area.
Remove the dough from the bread pan and separate into 8 equal parts. I did this by rolling it into a log of approximately uniform length and then cutting it into quarters and then halving the quarters. They still didn’t end up very equal, but they were all delicious.
Roll each piece into a roll. Stick your thumb in the center of the roll to make a hole. Spin the bagel around your finger to widen the hole. Set the bagels under a wet paper towel for about half an hour. Bring the water for boiling to a boil and add the sugar. Preheat the oven to 375°F.
Place the bagel into the boiling water for 30 seconds, flip, and let it boil for an additional 30 seconds. Pull the bagel out and set it on a dry paper towel. Do this for all 8 bagels.
Sprinkle the cornmeal onto a baking stone or baking sheet. Transfer the bagels to the baking stone/sheet. Check on the bagels at 20 minutes and add an additional 5 minutes until golden brown (as my sister put it “bagel colored”). I ended up baking mine for 25 minutes
Set on a cooling rack and let cool for 5 minutes. These taste good warm, but I think they taste even better after they cool for a long time (maybe an hour). They get that chewy bagel texture that I love. Enjoy these bagels and do not forget to always go for second helpings!