English Muffins from Breakfast to Dinner
Ingredienti per 10-15 muffins:
7 g di lievito secco
Trasferite l’impasto su una teglia e stendetelo con un mattarello fino ad ottenere uno spessore di 2 cm circa e ricavatene dei dischi.
La prima parte della cottura avverrà in una padella leggermente oliata, 3/4 minuti per lato.
Dato che la parte interna resterà ancora un pò umida, trasferite il tutto in forno per 5/7 minuti.
Una volta cotti, toglieteli dalla padella o dalla teglia e tagliateli a metà, per largo.
Potete utilizzarli sia per la prima colazione con burro e marmellata, o per uno spuntino con formaggio e salumi o per accompagnare le zuppe serali riscaldati un attimo in forno o in padella/tostapane.
Ingredients for 10-15 muffins:
575gr of flour 00
1 teaspoon salt
2 teaspoons of brown sugar
7gr of dry yeast
150 ml of warm water
225 ml of milk, at room temperature
oil for greasing
For this recipe I followed the original track taken from the book Home Cooking Made Easy by Lorraine Pascale with some helpful tips found on this blog well done : Starbooks .
United flour , yeast, water , milk and sugar , stir a little , and only after the dough has taken a bit of form , add the salt . Knead the dough with your hands, to shape it into a ball. Knead for 10 minutes, then placed the dough in a bowl and cover with a sheet of lightly oiled plastic wrap , letting it rise in a warm place for 1 hour or until doubled.
Transfer the dough on a baking sheet and roll it with a rolling pin to a thickness of 2 cm and cut discs.
The first part of the cooking will be done in a pan lightly oiled , 3/4 minutes per side.
Given that the inner part will remain still a little damp , transfer it in the oven for 5/7 minutes.
Once cooked, remove from the pan or baking sheet and cut them in half , to wide.
You can use them both for breakfast with butter and jam, or a snack with cheese and cold meats or soups to accompany the evening heated briefly in the oven or pan / toaster.