real deal English Muffin
this recipe is from my days of line cooking - working the “way-to-early-after-saturday-night” sunday brunch. the pastry chef would make 4 or 5 sweet breads for the basket and english muffins for the benedict. i collected this recipe (yikes !) 20 years ago and it was a real treat to come across it and make it again.
yeasty & chewy with the required “nooks and crannies” ! these are made in a coffee can “loaf” and sliced - which i prefer to the individual skillet muffins.
recipe: yield 2-coffee cans
sift:
3 3/4 c. flour
1 1/4 tsp. salt
mix & cool:
1 1/4 c. + 2 T. scalded milk
1/4 c. cornmeal
proof til foamy:
1 T. + 1 1/2 tsp. yeast
1 T. + 1 1/2 tsp. sugar
3/4 c. warm water
add the flour alternately with the cornmeal/milk mix to the proofed yeast.
using a paddle or dough hook -mix 5 minutes til smooth and elastic.
let proof til double in bulk.
dissolve:
heaping 1/4 tsp. baking soda
1 1/2 T. water
using the paddle or hook - add this mix to the risen dough & mix 5 minutes. hand knead a bit with additional flour so it’s not too sticky. divide into 2 buttered coffee cans ( halfway). let rise til double again. preheat oven 375.
dough will proof over the can a bit - trim edges with scissors if it goes too far. place cans in oven and drop temp to 350. bake til golden brown - about 30-40 minutes. when cooled remove from cans. slice & toast as needed. enjoy !
makes for a special sunday brunch !
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