English Muffins for Breakfast with Lynda

November 19th, 2009 / Comments 1

Lynda came yesterday afternoon so that we could hear Judith Jones speak about her new book in Norwich, Vermont.

eng muffins breakfast 011 English Muffins for Breakfast with Lynda

Judith Jones was Julia Childs’ editor and she was talking about her new book, The Pleasures of Cooking for One. I enjoyed her earlier book, The Tenth Muse and look forward to learning from her new book.

I was delighted that Lynda spent the night and that we had time to play today before she returned to her home and husband in the Northeast Kingdom. Breakfast this morning was simple, we sat in the sun and had pears and clementines, tea, English muffins, homemade marmalade and fig jam.

I made the English muffins yesterday afternoon while Lynda was traveling on the interstate. Like so many other things, homemade English muffins are so much better when you can pronounce all the ingredients used to make them and count the ingredients on one hand and a finger if you count water.

Here’s how I did it:

English Muffins

I combined 120 ml/half a cup of milk and 240 ml/ one cup of hot water. When it had cooled to lukewarm, I added  one tablespoons/one package of active dry yeast, one teaspoon of kosher salt, and one teaspoon of sugar. I put the bowl in a warm place so that the yeast could proof while I measured 210g / one and three quarters of a cup of all purpose  flour. When the yeast mixture was foamy, I added the flour and beat it for a couple of minutes with a wooden spoon, covered the bowl and put it in a warm place until it was nearly doubled in bulk about forty minutes. I stirred a quarter of a teaspoon of baking soda dissolved in a tablespoon of hot water  into the batter and allowed it to rise again for about thirty minutes, until it again doubled in bulk. The dough was a bubbly, thick liquid.

I heated a cast iron griddle over medium heat until a drop of water danced  across it. I buttered four muffin rings, put them on the hot griddle that had been coated with a teaspoon of  butter and a teaspoon of grape seed oil. I sprinkled half a teaspoon of corn meal into each muffin ring before I used a ladle to  fill the rings to a depth of  half an inch. When the muffins looked dry and bubbly, I removed the muffin rings and turned them over and cooked until they were well browned .

For me, then most difficult part of making English muffins is waiting until they have cooled.

I served them toasted and flooded with butter. I split the thick English muffins with a fork and toasted the thin muffins without splitting them.

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English Muffin List

  • 120 ml/ 1/2 c milk
  • 1 T  /1 package active dry yeast
  • 1 t kosher salt
  • 1 t sugar
  • 210g / 1 3/4 c flour
  • 1/4 t baking soda

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