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Ref: 604
Heading: Bread & Baking
Cuisine: British & Irish
Food Type: Meat
No of Portions: 8
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Ingredients & Prep

   450 g  Strong plain flour
   1 tsp  Salt
   225 ml  Milk
   2 tsp  Caster sugar
   2 tsp  Dried yeast
   50 g  Lard

Method

  Step 1
First make the starter, place the milk & sugar in a jug or bowl, heat up to about 40'c (luke warm), in a microwave oven, or in a saucepan (use a thermometer), whisk in the yeast until it dissolves, then set aside in a warm place until it foams.
  Step 2
In a bowl add the flour & salt, the grate in the lard over the top, then mix in with your finger tips until the lard has been incorporated into the flour.
  Step 3
Make a well in the flour & pour in the starter & mix altogether, tip out onto a floured worktop & knead for 10 mins to make a dough. Place dough back in the bowl & cover with cling film, prick a small hole in the film, leave in a warm place to double in size, about an hour.
  Step 4
When risen tip out on to floured worktop & knead for a min or 2 to knock out air, then roll out dough to 1cm in thickness. Then cut out rounds with a 7.5 or 8 cm pastry cutter, place discs on a floured tray, when done re-knead trimming & roll out & cut to use remaining dough.
  Step 5
When all are done place tray/s in a warm place to rise again, this should take about 30 mins.
  Step 6
Heat a frying pan or flat griddle pan on a low to med heat, lightly grease the pan with lard then place 3 muffins on & cook for 6 to 8 mins per side until light nut brown. Repeat until all done.

Suggestion & Tips

Best fresh so eat with 2 days, keep in an air tight container or freeze.
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