English White Muffins
These traditional savoury muffins have a lovely open texture. The dough is very wet, and best worked in a bowl instead of a surface. When kneaded it will stretch the gluten wide and make the characteristic large open holes.
| Serves: | 12 |
|---|---|
| Preparation time: | 15 mins, plus rising |
| Cooking time: | 20 mins |
Ingredients
- 300g rice flour or cornmeal
- 400g Allinson Strong White Bread Flour
- 150g plain flour
- 200ml Just Milk
- 200ml water
- Pinch salt
- 1 sachet Allinson Easy Bake Yeast
- ½ tsp Billington’s Golden Caster Sugar
- 2tbsp Président Slightly Salted Butter, melted
- Butter or vegetable fat to grease the pan
Equipment
- Pyrex Mixing Bowl
- Heavy based frying pan or solid griddle
Method
- Sprinkle a Pyrex Non-Stick Baking Tray liberally with rice flour. Mix together the bread flour and plain flour, and warm through – either over a low heat or in the warm oven. Warm the milk and water.
- Add the salt, yeast and sugar to the flours and mix in well. Combine the milk, water and butter. Make a well in the centre and pour in milk mixture. Mix well. Knead briefly until the dough has an even texture. Now simply cover with a damp teatowel and set aside to rise for at least 30 minutes, but it could be a few hours, until the dough has doubled in size.
- Now Drop spoonfuls of the dough on to the rice floured baking sheet, spaced well apart. Sieve over more rice flour. Cover with a barely damp teatowel and leave to rise again until ready to cook.
- To cook, heat your griddle or frying pan to a moderate heat. Grease the pan lightly with butter or vegetable fat, put a little butter or vegetable fat on kitchen paper or muslin and wipe around the pan, this will give just the right amount of greasing.
- Put your muffin rounds onto the hot pan. If they fall out of shape during the transfer, simply knock back into shape by turning with a palette knife or similar. Cook for 15 minutes or so, turning once. Set aside to Cool.
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