Sunday, December 12, 2010
English Muffins The CIA Way
This recipe comes from the acclaimed CIA... It's a pretty easy recipe; one thing to remember - it's a very sticky dough!
1 1/2 teaspoons active dry yeast
1 cup water, warmed to 110F
2 cups all-purpose flour
1 tablespoon unsalted butter, softened
1 teaspoon sugar
1 teaspoon salt
1/4 cup cornmeal, or as needed
Oil or solid vegetable shortening, as needed
Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about 5 minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are blended, about 2 minutes. Increase the speed to medium-high and mix until the dough is smooth, another 5 minutes. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 1.5 hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface. Divide dough into 12 equal pieces. Shape into rounds. Add the cornmeal to a plate. One at a time put the dough rounds into the cornmeal and coat both sides lightly. Place on a sheet pan that has been heavily dusted with cornmeal. Cover and let rise until slightly risen, about 30 minutes.
Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
Split the English muffins by pulling them apart with a table fork. Toast them just before serving. Serve very hot. Eat & Enjoy!