English Muffins with dried raisins/cranberries
and finishing up with a freshly brewed cup of coffee. I usually buy Thomas English muffins from the store and was looking for a recipe to make it at home.
This recipe is very easy to make and by adding some dried raisins and cranberries gives you more flavors. It turned out so moist and delicious, hope you all try it at home.
Here's the recipe with the modification.
1 lb All-purpose or bread flour
1 tsp salt
1 1/2 tbsp dry yeast
1 tsp sugar
1 cup Warm milk
2 oz butter, melted
1 cup of dried fruits (raisins/cranberries)
1.Sift the flour and salt into a bowl , add dried fruits . Dissolve the yeast and sugar in warm (105º F) Let froth, then mix in the butter.
2.Stir all the liquid into the flour and beat well until smooth and elastic.
3.Cover and proof in a warm place for 50 minutes or until doubled in bulk.
4.Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
5.Round up the dough, Roll out to about 1/2 inch thick. Cut rounds with cookie cutter and Shape each one into a round with straight sides.
7.Sprinkle waxed paper/baking sheet with cornmeal and set the rounds on to the sheet .
8. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
9.Warm and grease the griddle /cast ion pan lightly.
10. Lift the muffins carefully onto the griddle and cook over very moderate heat for 8-10 minutes until pale gold underneath.
Turn and cook the other side.
11. Wrap in a cloth and keep warm if cooking in batches.
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter or Jam/preserve
Once you follow step 1 and 2 make the dough, place it in a warm place about 45 min - 50 mins to let it rise. You will see little yeast bubbles like below pic when the dough doubles in size.
Follow step 4- 8 to make the round shaped muffins from the rolled dough, you will see the proofed up shapes like below.