The English muffin; a classic, a staple and a godsend for the lowly student. Why? Because they’re easy to make in large batches and they’re so easy to freeze and unfreeze!
They go great with jam and butter but also with soups, baked beans, stews etc. They’re basically perfect freezer food. Pop one in the toaster and it will be ready to eat in 5 minutes.
The ingredients are also really basic and you’re bound to have them all lying around in the cupboard already.
My recipe is as follows:
250g strong white flour
1 Tbsp sugar (castor or brown)
a pinch of salt
7g (1 sachet) instant yeast
100ml of milk mixed with
75ml water
Start by mixing together the flour, sugar, salt and yeast. Add the milk and water gradually. Knead the dough for a good 10 minutes until it is smooth and elastic. Leave to rise for about 1 hour, until it has doubled in sized.
Heat your oven at 200°C. Roll the dough out to about 1-2 cms thickness. Cut out circles that are about 8cms in size. I used a water glass for the shape! Leave on a plate with a tea towel over them to rest for 10-15 minutes. Meanwhile heat up a frying pan.
Place the dough circles onto the frying pan and cook them for about 3-4 minutes on each side. You want them to be fairly browned on both sides. Once all of the circles have been cooked, place them on a baking tray and put them in the oven for about 10 minutes. This is just to make sure they’re not too doughy on the inside. Once they out leave to completely cool if you want to freeze them or cut them up and slather with butter, enjoy!
An english muffin- done and dusted!
More bread less dough 