I love the little changes in uh-so-boring routines that leave you wondering – “Duh! Why didn’t I think of this sooner?” Ditching my morning dose of caffeine is NOT one of them. But pan cooked bread, a.k.a. these English Muffins is certainly one of them. You’ll often hear of English Muffins being described as a prized tea-time snack. But really, us Starbucks Coffee Bean-crazed people rarely have the time to brew and um… smell the tea, so where’s the room to enjoy leisurely tea time?
Instead, I find these little dollops of yeast-y dough, which cook so elegantly in a pan, can do wonders in jazzing up your breakfast routine. Just swap it with the regular bread on your breakfast plate, and there you go, you have your very own little change- in- a- plate that leaves a big smile on your face!
Now I know what you’re thinking, this one’s made with all-purpose flour, and you probably are into whole wheat or multi-grain breads. But can this sneak its way as a little bit of cheating before you go back to the healthy stuff? (wink, wink)
I would probably rank bread-making as my top notch favourite, and making English Muffins is the least intimidating way to get started with making your own bread. You just need to treat the yeast with a lot of TLC. The temperature of the lukewarm water is make or break. Yeast takes forever to froth up if the water is not warm enough and on the other hand, will just die if the water’s too hot. The water should be warm enough for you to be able to dip your finger in it for about 30 seconds. That’s when you know it’s perfect for the yeast-sugar-salt combination to be stirred into it.
Recipe adapted from here
Makes 10 – 12 muffins.
I love the little changes in uh-so-boring routines that leave you wondering – “Duh! Why didn’t I think of this sooner?” Ditching my morning dose of caffeine is NOT one of them. But pan cooked bread, a.k.a. these English Muffins is certainly one of them. You’ll often hear of English Muffins being d
Heat the water to lukewarm temperature. Dissolve the sugar, salt and yeast in the water & give it a quick and gentle stir. Let it stand in a warm & dry place for 10 to 15 minutes. It will form a frothy top layer.
Sift the flour in a large bowl. Make a well in the centre and add the oil and yeast-water mixture. Mix it together until a soft dough starts to come together. Knead the dough for a good 10 minutes and then transfer into a greased bowl and cover the bowl tightly with cling film. Let the dough rest in a warm, dry place for about an hour. It should double in size by then.
Once risen, roll the dough on to a floured surface with a rolling pin. Roll it to a thickness of ½ - inch. Then, cut it into 3-inch rounds. Repeat this until all the dough has been used. Place the cut rounds on a tray that has been sprinkled with semolina / cornmeal. Sprinkle the tops of the rounds with semolina / cornmeal as well. Cover these with a clean tea towel and set them aside in a warm, dry place for 30 minutes.
After 30 minutes, lightly grease a non-stick pack and heat the pan until it is slightly warm on medium heat. Place the muffins in batches on the pan and heat for about 2 minutes on each side. Continue to flip and heat them until they are slightly toasted on both sides & lose their translucent ‘yeast –y’ look. Slice them up to butter them or spread jam, or to top off with an egg. You can re-heat them by toasting them slightly or on a pan.