Book of Bread by Jane Eastoe

Author:Jane Eastoe [Eastoe, Jane]
Language: eng
Format: epub
Publisher: Pavilion Books

Makes 8-12

English Muffins

5g (1 tsp) salt

450g (1lb) strong white bread flour

4g (1 tsp) sugar

7g (2¼ tsp) fast-action dried yeast or 15g (½oz) fresh yeast

300ml (½ pint) tepid water

If you are using fresh yeast, mix it with the sugar and water and leave to ferment.

If you are using fast-action yeast, mix all the dry ingredients together in a bowl. Add the liquid to the dry ingredients and mix together.

Turn out the dough onto a lightly floured surface and knead for 10 minutes until smooth.

Put into a bowl, cover with a plastic bag and leave to rise in a warm place until doubled in size.

Knock the dough back gently and put it back in the bowl to rest for 5 minutes.

Place the dough on a lightly floured surface, then roll it out until it is 1cm (½in) thick. Don’t be tempted to roll it out any thinner than this or your muffins won’t have that wonderful density. However, if they’re too much thicker, they will have to be cooked for longer.

Cover with a linen cloth and leave to rest for 5 minutes.

Take a 9cm (3½in) round cutter and cut the dough into between 8 and 12 muffins, depending on how large or small you like your muffins to be in diameter.

Lightly flour a baking sheet, put the muffins on top, dust the tops lightly with sieved flour or semolina. Cover with a plastic bag and leave to rise in a warm place until doubled in size – approximately 30 minutes.

Pre-heat the oven to 230°C (450°F), gas mark 8.

Bake the muffins for 5 minutes, then turn them over and bake for a further 5 minutes.

Eat fresh from the oven, or toasted.

You can also cook them on a griddle or a heavy-based frying pan, again for 5 minutes each side.

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