Homemade English Muffins

• 份量: 12 servings
• 活動時間: 1 hour 30 minutes
• 總時間: 2 hours

食材

1 envelope active dry yeast (or instant yeast; 2 1/4 teaspoons)

1 teaspoon sugar

1 cup lukewarm water

3 2/3 cups all purpose flour (plus more for kneading)

1 teaspoon salt

2/3 cup plain yogurt (or sour cream, preferably at room temperature)

1/3 cup semolina (or fine cornmeal, for sprinkling)

2 tablespoons vegetable oil

步驟

If using active dry yeast, add the yeast and sugar to 1 cup lukewarm water. Stir to dissolve, and let stand for 10 minutes to allow the yeast to activate. If using instant yeast, you can skip this step.

In a large mixing bowl, add the all purpose flour and salt. Stir to combine. Add the yogurt and activated yeast mixture (or the instant yeast along with the sugar and water).

Mix together with a fork or wooden spoon until the mixture forms a soft, shaggy dough. Knead for 10 minutes, dusting your hands and the dough with a sprinkling of flour if needed (the dough will get a bit sticky as you knead it).

After kneading, let the dough rest for 5 minutes. Spread the semolina onto a large rimmed sheet pan.

Roll the dough out to a thickness of about 1/2 an inch. Cut out circles with a 3 inch round cutter. Re-roll any excess and form more muffins. You should get 12-16 muffins total. Slide the muffins around on the semolina to ensure they don't stick to the pan. Cover with a damp towel and let rise in a warm place for about an hour, until almost doubled in size.

Heat a flat pan, griddle, or cast iron skillet over medium heat. Once the pan is hot, brush with oil. Add the muffins, and cook for 12 minutes, 6 minutes on each side, until firm and golden brown. Turn only once.

The best way to break the muffins apart is with a fork, to make sure you get great nooks and crannies. Serve toasted with butter and jam.

營養

• 卡路里: 151 kcal
• 總脂肪: 1 g
• 飽和脂肪: 1 g
• 膽固醇: 2 mg
• 鈉: 202 mg
• 總碳水化合物: 30 g
• 膳食纖維: 1 g
• 總糖: 1 g
• 蛋白質: 5 g