I was amazed the first time I learnt that you can actually make English muffins, complete with split, right in your own home. And if you’ve got a bit of semolina on-hand, yours can look just as good (if not, better) than the Tip Top ones.
I nabbed this recipe from Easy as (Vegan) Pie and adapted it ever-so-slightly.
7g packet dry yeast
1 Tbsp sugar
1 cup lukewarm water
2¼ cups flour
1 tsp salt
3 Tbsp olive oil or butter, softened
A handful of semolina
Combine yeast, sugar and water. Leave to stand for 5 minutes to let the yeast develop (watch for the foam – this is good). Combine flour and salt in a large bowl, make a well in the centre and pour in the yeasty-goodness and olive oil/butter.
Gradually incorporate all the flour into the liquid, eventually making a soft dough, then tip out onto a floured surface and knead until smooth (around 8 minutes). Cut a cross in the top of the dough and place it in a clean, oiled bowl. Cover and leave to prove until doubled in size (45 minutes to 1 hour).
Preheat oven to 180˚C. Knock the air out of the dough and knead again for a minute or so. Roll it out to a flat circle, about ½ inch thick. Cut into rounds to the size you want, then pat both sides with semolina. Heat a drizzle of olive oil or butter in a heavy-based frypan and fry the rounds on each side until golden. Once browned, put onto a baking tray and bake in the oven for 6-10 minutes.
These will keep for a few days in the fridge and for many days in the freezer. When ready to use, split down the middle, toast and serve with loads of butter, vegemite, jam, poached/scrambled eggs, etc.
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