british buns

The transcontinental railroad of my culinary linearity was derailed yesterday.

Translation for those who don't speak bostonian: I fell headlong int0 the salt mines of baking.

I've often wondered what makes an english muffin an english muffin, besides the english that is. But I was definitely surprised to find that there is no baking involved. It's all in the skillet/frying pan.

That's right, crow is a delicacy, but then so is durian...

I told S that we would never buy muffins again, and I intend to collect on the profits from that statement. It turns out they are pretty simple to make. A lot of waiting for the dough to rise - perfect to make when golf is on. After making them once, I will pretend like I'm an expert. Here's my advice: Make sure you knead the dough for at lease three minutes!



Yea, you like the looks of those buns? They taste pretty good too. S wanted me to expound on how healthy they are - they're healthy, not healthful. Yea... you see those flax seeds? (top right photo if you weren't good at finding Waldo). They also have a bit of whole wheat flour. But at the end of they day I like them because they are a great vehicle for Sarahbeth's spreadable fruit - I'm partial to Billy's Blues (mixed berry for those of you too busy to hyperlink) but we only had the orange-apricot marmalade left.

Multigrain English Muffins: Adapted from Martha Stewart's recipe

1/2 cup warm water (115 degrees)
1 tablespoon agave nectar
2 teaspoons active dry yeast (from one 1/4-ounce envelope)
1 teaspoon unsalted butter
2 cups all-purpose flour
3/4 cup whole-wheat flour
1/4 cup rolled oats
1/4 cup wheat germ
1 tablespoon Kosher salt
2 teaspoons flaxseed
1/2 cup buttermilk
Vegetable oil cooking spray
coarse cornmeal

- Makes about 12 (Martha Gets 15 - but she's been doing this for a while)

Alright, ready?...

1. Combine warm water, agave nectar, yeast, and butter in a bowl. Let stand for about 5 minutes, it should get foamy. It will also start to smell like yeast, or maybe a hefeweizen.

Zwei. Combine flours, oats, wheat germ, salt, and flaxseed in a big bowl. Add yeast mixture and buttermilk. Mix with your hands until the flour is just incorporated. Put dough on a floured surface, and knead until smooth, at least 3 minutes... yep, there it was.

Tres. Spray a large mixing bowl with the cooking spray, and place the dough in the bowl. Cover with plastic wrap, and let rise in a warm, draft-free spot until doubled in size, about 1 hour. I'm partial to putting it in the microwave (don't turn it on though).

IV. Turn out dough onto a lightly floured surface, knead for about 1 1/2 minutes, and roll to 1/2-inch thickness. Using a 3-inch round cutter, cut out rounds. Roll and cut scraps and repeat.

5. Line a rimmed baking sheet with parchment, and dust with cornmeal. Place rounds on sheet and cover with plastic wrap. Let them rise in a warm, draft-free spot until puffy, about 20 minutes (Warning: the longer you leave them the more they look like hamburger buns).

6. Heat a skillet over medium - low heat. Working with two or three at a time, place rounds in skillet about one and a half inches apart. Cook until golden brown and dry, about 7 minutes per side. Let cool and split with a fork (this is what gives the muffins the nooks and crannies).

7. Pop em in the toaster, and use as a vehicle for whatever you choose!

Prego! - stay tuned for soft pretzels.