July 11, 2011 at 6:00 am
We made some English muffins this week. First time. In the heat.
I can decide if making English muffins is a good thing to do in the heat or not … because making English muffins is a hot process.
You need warm water (so the yeast will rise), hot milk (we made ours dairy-free) and even hot flour.
So maybe a hot kitchen is inevitable.
After we had done the mix, rise, knead, rise, shape, rise thing, plus cooked them up in a hot skillet and served them with butter and jam, I had a friend who resides in England check them via photo for authenticity.
She confirmed they looked pretty English, although she mentioned that if I had really wanted to be British, I would have tackled crumpets.
Man … I was this close …
Dairy-Free English Muffins from Scratch
(adapted from Country Living)
1/2 cup warm water
2 1/4 teaspoons yeast
1 teaspoon sugar
2 1/2 cups unbleached flour
1 cup whole wheat pastry flour
2 teaspoons salt
3/4 cup unsweetened almond milk (warmed)
2 teaspoons cornmeal
Preheat oven to 250 degrees. In a small bowl mix water, sugar and yeast and let stand until bubbly or foamy.
Meanwhile, in an oven-proof bowl, mix flours and salt. Heat in the oven for 5 minutes.
In the bowl of a food processor mix flour mixture and yeast/water mixture. Pulse until combined. With the motor going, slowly pour in warm milk.
Continue to mix until thoroughly combined.
Place dough in a well-oiled bowl and let rise for an hour.
Remove dough and knead for three minutes. Let rest for 30 minutes.
Divide into 8 equal pieces, and form muffin shapes. Dip both sides in cornmeal and let rest for another 30 minutes.
Warm a skillet over medium-low heat. (The original recipe says a cast iron skillet, but I don’t have one, so I used a regular skillet and it worked fine over slightly lower heat.)
Toast muffins for 8 to 10 minutes on each side or until golden brown, making sure they are done in the middle.
Split with a fork and toast, or not.
Almost authentic, dairy-free, homemade English muffins — super fun!