My first English Muffins
Hi everybody :)
I am new to this forum, though I've been lurking for a little while. I have made English Muffins for the first time today. Actually I've never had an EM, since they don't exist in our shops.
I used this recipe http://www.savorysimple.net/whole-wheat-english-muffins/ but ran into a bit of trouble. I'd measured of 6,4 ounces of wholewheat flour and went to get another bag from the storage cupboard. Alas my 2 bags had gotten little brown critters! Off I went to the nearest little shop to buy new flour. only they don't have any other flour than normal all-purpose.
I decided that I'd have to do with the 6,4 ounces and add AP flour to top up. I also added 2 tablespoons of haverzemelen, which google translate tells me is oat bran. The dough was extremely wet and I ended up adding a lot of extra flour. Probably near a cup extra.
The muffins came out very puffy ad beautiful. I shared one fork-split and buttered with my fiancé and we both loved it. I'll definitely be making EM again :)
Does anyone know if it's more traditional to make EM from a dough that has proofed for only 20 minutes like mine, or from a dough that has proofed for a more normal amount of time?
Here they all are cooling off:
Those look delicious! I like how puffy they turned out!!
In Mary Berry's recipe she leaves hers to prove for an hour. I'm not sure if this is traditional, but she does seem to do things in quite a classical manner!
You've inspired me to try and make some!!!
Nicki
Remember to pull them apart rather then cut - you get more butter into them that way ;-)
-Gordon
Do let us see the results, Roots :)
I split them with a fork - something I've never done before. It's surprisingly easier than I feared.
Those look great. I've started looking around for english muffin inspiration and this definitely does the trick.
Well done!