While I love Fashion [as in clothing and make-up that looks good on me - not a model], I have also started to rediscover my love of art [photography and painting] and cooking! While this post is dedicated to cooking, you will see more about art soon.
I have really started to focus on nutrition and making sure I am putting the very best in my body, and part of that is if I am going to eat bread [which I consider to be a cheat food] I want it to be the very best tasting homemade bread. English muffins happen to be my favorite bread, I love the compact size and LOVE how the nooks and crannies soak up the toppings [my current favorite - peanut butter and jelly].
Tonight I decided to attempt to create these delectable little treats. I scoured the web and the universal recipe that everyone has been raving about is Alton Brown's English Muffin recipe. However because I really like to use whole wheat as much as possible, I made a substitution. I was worried adding the whole wheat flour would screw up the recipe (and the ever so important nooks and crannies), but these english muffins are so light and delicate.
- 1/2 cup non-fat powdered milk
- 1 tbsp sugar
- 1 tsp salt
- 1 tbsp shortening
- 1 cup boiling water
- 1 envelope dry yeast
- Pinch of sugar
- 1/3 cup warm water
- 1 cup of all-purpose flour
- 1 cup whole wheat flour
- non-stick cooking spray
- 3 to 4 wide mouth mason jar ring tops (you can also use pastry rings)
- Flat griddle (we have an electric griddle that sits on our counter)
- In a small bowl combine the yeast, 1/8 tsp of sugar and 1/3 cup of warm water. Let sit for 5 to 10 minutes and make sure the yeast activates
- In a large bowl combine the powdered milk, 1 tbsp sugar, 1/2 tsp salt, shortening and boiling hot water. Stir until the sugar and salt are dissolved. Put in the refrigerator to cool.
- Once the milk mixture has cooled combine with the yeast mixture
- Add in the four and combine until all of the powder is soaked in by the liquid mixture.
- Cover the bowl with a towel and let rest and rise for 30 minutes to an hour in a warm spot (I turn on my oven light and let the bowl rest in the oven)
- Pre-heat the griddle to 300 to 350 degrees
- Once the mixture is doubled you are ready to cook
- Place your mason jar rings [top down] on the griddle and spray cooking spray.
- Spoon in dough mixture, cover with a bowl and cook for 5 minutes
- Flip to second side and cook for 5 minutes
|Dough spooned into the mason jar lid (side 1 - step 9)|
|Muffin flipped (side 2 - step 10)|
|Finished delicious product with an over easy egg (my dinner tonight)|
|English muffin with butter and homemade strawberry jelly|
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