Do you know the Muffin Man?
The Muffin Man?
Do you know the Muffin Man who lives in Drury Lane?
I can’t remember when I didn’t love English muffins. They were my absolute favorite breakfast for years.
But making English muffins, the actual bread stuff, proved more problematical.
First, there was the ring or not to ring conundrum.
After a few attempts, I decided to go ringless….right around the same time I discovered Laurel’s Kitchen.
Laurel does not use rings.
Laurel’s English Muffins
1 packet yeast
1 cup warm water
1 cup buttermilk
5 cups whole wheat flour
2 tsp salt
- This is also her basic buttermilk bread recipe. Hers also call for honey, which makes the muffins too easily overbrowned in the cooking, so I save it to put ON the muffins, not in them.
- Mix. Knead. Rise.
- Divide in half. At this point you can make 2 loaves of bread OR bread and muffins or LOTS of muffins.
- FOR MUFFINS: Take 1/2 the total dough and add 1 cup warm water. You are now making a slack, somewhat overworked dough. This is were the nooks and crannies come from.
- Let it rise again.
- Sprinkle a surface with cornmeal (you can use plain flour if you don’t have cornmeal…)
- Divide the dough into 8 pieces and shape into droopy rounds and plop them on the corn meal.
- Heat a griddle or skillet as hot as for pancakes.
- Use a spatulas to transfer the dough blobs to the pan . I can fit 4 at a time on my skillet. Cook until the bottom browns, flip and then brown some more. It will probably take about 10 minutes a side. The side of the muffins should loose their dough look and just seem pale. Flip over again if it all seems too squishy,if you want to split one open to see how it’s doing, just remember to fork split so you can toast it and serve it later.
- Repeat until they are all brown on the outside and cooked on the inside.
- Split with a fork and toast and serve with butter and honey or whatever….
from The New Laurel’s Kitchen. Laurel Robertson, Carol Flinders,and Brian Rupperthal. Ten Speed Press, 1986 pp. 74-5, 65.