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English
Muffins
Muffins
with poached eggs for breakfast, or by the fire with
butter and jam both make me feel very English. This is
my interpretation of a Delia Smith recipe, so you can be
pretty sure it's tried and tested.
You
need - for 4-6:
115ml hand hot milk
1 tbsp water
6g easy blend yeast
225g plain flour
1 level teaspoon salt
Sift
the flour and salt into a bowl, make a well in the
centre and mix in the liquid to form a soft dough. If it
a little sticky add some more flour, or water if a
little dry.
Knead the dough for 10 mins then return it to the bowl,
cover and leave to prove in a warm place for around 40
mins.
When ready roll out to 2-3 cm thick, and cut into 8cm or
so rounds. Place on baking tray, cover and leave to rise
again this time for around 25 mins.
Cook the muffins on a low heat, in a heavy pan or on a
griddle rubbed with a bit of butter or ideally lard.
They should require 5-7 minutes on each side.
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