About

"The evolving Francophile..."

My husband Jack has always wanted to live in Paris and learn French. I thought it would be good for him to achieve his life time dream. Hence, we moved to Paris in 2008. My first year was difficult. I started "missives" to relieve some stress and chronicle my life so friends back in the US could read what I am experiencing. I currently write about my food and travel experiences, which is my passion.

It is definitely a challenge to live here, but each year it gets easier, and quite enjoyable, in large part because I value friendships over locale. I have a love/hate relationship with Paris as do most Parisians, mais La vie est belle (but life is good)!

Friday, July 17, 2020

ENGLISH MUFFINS





As some of you may know, I hate to knead, and I don’t have own a stand-mixer, so I prefer using this recipe. Downfall, it's a 2-day process so I have to wait til next day to enjoy them. But then again, you’ll be able to have it for breakfast the next morning.


INGREDIENTS

  • 2 1/2 cups (1-cup all-purpose flour, 00 (Italian/Romanian) or T45 (French tout-usage) and 1-1/2 cups of whole wheat flour). You can replace 50 grams of flour with some oat flour, rye, or spelt etc. But you always have to have a flour that has gluten. All whole wheat works, because it has gluten
  • 1/4 teaspoon instant yeast. If using levain, use 100 grams of freshly fed.
  • Pinch of sugar, about a pinch
  • 1/4 teaspoon salt
  • 1/2 cups milk, if vegan use a nut milk or even water
  • 1/2 cups warm water
  • 1 tablespoon butter or oil


DAY BEFORE


I did not take a photo of mixing the dough, but basically mix the flours together with a whisk. DO NOT add salt and yeast on top of each other it may kill the yeast. However, if using levain, you can miss the 2-together.  Atop the yeast add the pinch of sugar to help feed the yeast.

Add the liquid and butter or oil. Make sure if using butter, melt it a little til warm, but not hot. Mix it, with a little liquid at a time. Flour can be different even in hours of the day because of humidity. And, if by chance it seems too shaggy, add more liquid (water) until you get a sticky, tacky dough, but NOT overly wet.

Cover with plastic wrap and let sit for a minimum of 18-hours, on counter

NEXT DAY



Dust your mat or counter assuming. If you have tile counters, I recommend you use a mat or a cutting board. Pour dough onto a mat. Pat down with your floured hands or use a rolling pin if you prefer (I prefer my hands) and flatten to about 1 inch thick. Then using a cookie cutter (I used an old can) and cut into disk, any size you like. Dust a pan covered with paper wrap dusted with cornmeal. Cover with plastic and let it rise a 2nd time for approximately 1-hour.

Note: left over dough re-pat and cut more rounds. Won’t be as pretty, but will taste the same.




In an un-oiled pan at a low to medium-low heat, add the English muffins.





Cover the pan to create steam for about 5-7 minutes (depends on the size of your disk) Check bottom for a light brown color.





Turn over once the bottom is light





Voila, finished product


NOTE: I DO NOT cook the English muffins to well-done, in fact, I cook it til it’s slightly cooked and somewhat a little raw, only because we like our English muffins toasted. If you don’t like toasted English muffins, then cook them longer. If they are a little raw, as I like them, store them, score them for an easy cut and store them in the freezer.

HAPPY COOKING 




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