The plan was to make Eggs Benedicts for our fifth anniversary celebratory breakfast. But seeing as it was after the zoo and after lunch before our english muffins were ready, we held off until the next day. But the english muffins were excellent, even by themselves.
We didn't have english muffin tins, nor could we figure out how to cut the bottoms off tuna cans so we used metal dinosaur cookie cutters. Don't tell Alton.
English Muffins
Makes 8
From Good Eats
Time: Overnight and then 1.5 hours in the morning
Combine:
- 12 ounces all purpose flour
- 1 1/2 ounces nonfat dry milk
- 1 tablespoon sugar
- 1 envelope active dry yeast
- 1 teaspoon kosher salt
Microwave:
- 10 ounces water
- 1 tablespoon shortening
Bake:
- nonstick spray
- 8 teaspoons quick rolled oats
Combine first five ingredients in the bowl of a stand mixer. Mix on low for 10 seconds.
Put water and shortening in a microwavable container and nuke to 120 - 130 degrees F (about 2 minutes). Stir until the shortening is thoroughly melted. Add water to the dry ingredients and mix on medium until well combined. Stop to scrape down the bowl halfway through mixing. Cover bowl with plastic wrap and refrigerate overnight.
Remove dough, uncover, and mix on medium for 3 minutes using the paddle attachment.
Position 8 cans (or cookie cutters) on a baking sheet and spray with nonstick spray. Sprinkle a layer of quick rolled oats in the bottom of each ring. Scoop the dough evenly between each ring. Sprinkle another layer of rolled oats on top of the dough.
Cover with parchment paper and let set in a warm place for 60 minutes.
Heat oven to 400 degrees F. Leave parchment paper on top of the rings and add another baking sheet on top. Bake for 20 minutes then remove the top sheet pan. Bake for another 5 to 10 minutes until the muffins are lightly browned.
Remove the pan to a cooling rack for 10 minutes. Slide a knife around the perimeter to loosen. Cool completely before splitting and toast before serving.
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