Recipe: English Muffins

English Muffins
rec.food.baking/Dave Walkden (1996)
Source: English Bread and Yeast Cookery by Elizabeth David (Penguin,
Inc.) 1977 Books

3 cups all-purpose flour
1 tablespoon dry yeast
1/2 teaspoon sugar
1 tablespoon salt
2 tablespoons Olive oil, clarified butter, or lard -- see notes
1 3/4 cups Milk and water mixed (aprx) -- see notes
rice flour(for dusting) -- see notes

1. Measure the flour into a large oven-proof bowl. Put the bowl into a 285 degree oven for 7 to 10 minutes.

2. Meanwhile, mix the milk and water and softened fat and warm them to 'blood heat'. Use a little of the mixture and the sugar to proof the yeast.

3. When the flour is well warmed stir in the salt, add the yeast mixture and the remaining liquids. Using a wooden spoon, mix the dough well. Very quickly it will become coherent, elastic and smooth, but will be rather too soft for hand kneading. Cover the bowl and leave to rise for about 50 minutes at 70 degrees.

4. Break down the dough, divide into 7 or eight equal portions. Using rice flour for dusting, mould each into a round. Place onto a rice flour dusted baking sheet (non-stick preferable.) Cover with a cloth and leave to recover volume for about 35 to 45 minutes. They should not be allowed to rise too much or they will loose their characteristic shape while cooking.

5. Warm a griddle over very low heat. Elizabeth David states that using butter or fat on the griddle is unorthodox but may be necessary according to the griddle material (well seasoned cast iron should require no fat.) Very carefully transfer the muffins one by one using a wide thin pallet knife which can also be used to pat the muffins back into shape should they have become flattened or spread as they were transferred.

6. Let the muffins cook SLOWLY over VERY MODERATE heat allowing 8 to 10 minutes for each side. When the first batch is cooked put them into a folded cloth or transfer them to a low oven to keep warm. Inevitably, the second batch will be a little more risen and puffy than the first batch.

7. When fresh from the griddle muffins should be a good biscuit on
both sides with a broad white band around the waist; they should be about 1 1/2 to 2 inches thick, smooth and lightly crusted on the outside and honeycombed when split open.

TO TOAST:
'Muffins should not be split and toasted. The correct way
to serve them is to open them slightly at their joint all the way
around, toast them back and front, tear them open and butter the
insides liberally. Serve hot." -- Marian McNeill, "The Book of
Braekfasts" 1932:

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NOTES : Substitute solid vegetable shortening such as Crisco for fat.

1 or 2 % milk can be substituted for milk and water mix.

Substitute cornmeal for the rice flour.

The warming of the flour prior to mixing and the oil or fat gives the muffin dough its character. The dusting dussting with the rice flour which dries the surface of the muffins without making them sticky is another important point. Corn flour can also be used as an alternative