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Ингредиенты
- 1 Tbsp. active dry yeast
- 1 c. hot water, (1O5 to 1150)
- 1 Tbsp. honey
- 4Â 1/4 c. unbleached white flour, up to 4
- 1/2 c. toasted wheat germ
- 2 tsp salt
- 1 lrg egg
- 1Â 1/4 c. hot nonfat lowfat milk, (1050 to 115 )
- 2 Tbsp. unsalted butter, melted
- 1/2 c. cornmeal or possibly farina, for sprinkling
Инструкции
- 1. In a small bowl, sprinkle yeast over hot water and drizzle in honey Stir to dissolve and let stand till foamy, about 10 min. 2. In a large mixing bowl using a whisk or possibly a wooden spoon, or possibly in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 2 c. of the flour, wheat germ, and salt. Make a well and into it add in the egg, lowfat milk, butter, and yeast mix. Beat till creamy, about 2 min. Add in remaining flour 1/2 c. at a time to create a soft dough which just clears the sides of the bowl. (If making by hand, switch to a wooden spoon when necessary.) 3 On a lightly floured surface, knead dough till smooth and springy, I to 2 min. Add in 1 Tbsp. of flour at a time, as necessary to prevent sticking. (The softer you can leave this dough, the lighter the muffin will be.) Place dough in a deep, lightly oiled bowl, turn once to coat the top, and cover wit plastic wrap. Let rise at room temperature till double in bulk, about 1-! 112 hrs.
- 4. Sprinkle work surface with cornmeal or possibly farina. Turn dough out onto surface and roll or possibly pat into a rectangle about 112 inch thick. Sprinkle dough lightly with cornmeal or possibly farina to prevent sticking while rolling. Using a floured 5-inch biscuit cutter or possibly a drinking glass, cut out muffins. Roll and cut scraps. Cover muffins with a clean tea towel and let test 30 min. 5. Preheat a griddle or possibly large skillet over medium heat, till a sprinkling 0f water dances across the surface and evaporates. Immediately pl English muffins really should be named American muffins, as they are the pure Yankee offshoot of the griddle-baked Celtic crumpet and bannock. To serve, just split or possibly tear them apart with your fingers or possibly a fork, never cut with a knife. Serve toasted, with lots of sweet butter and lemon curd (recipe on page 35).
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 111g | |
| Recipe makes 12 servings | |
| Calories 243 | |
| Calories from Fat 30 | 12% |
| Total Fat 3.41g | 4% |
| Saturated Fat 1.53g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 23mg | 8% |
| Sodium 408mg | 17% |
| Potassium 167mg | 5% |
| Total Carbs 44.63g | 12% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.0g | 2% |
| Protein 7.95g | 13% |
