English Muffin

If you know what I mean.................

Personally I don't think these look very much like a traditional English muffin, besides the corn meal coated layer. The crumb is actually a white bread recipe and transformed to a roll with corn meal coated outside. I guess I would call it a Cheating English muffin! But I must say I love it! It's another extremely soft bread roll from a simple white bread recipe. The master's 狄山和也  recipe is one of the simplest to do , and the best result you can achieve. Now I can forget about going through some small steps to make water doux to achieve that super soft bread crumb. His is just right for a perfect soft bread!


Ingredients:

Bread Flour   150g
Salt   2g
Sugar    8g
Unsalted Butter   8g
Instant Dried Yeast   3g
Warm Water  105ml
Corn Meal for coating

Method:

1. Simply mix everything up using a stand mixer or by hands. Knead for good 15 minutes till you get a smooth and springy dough. Cover dough and let it rise in a warm place.

2. When dough rise up to double in size, bring dough to work top and give the dough a light kneading, then portion to 5 equal portions. Roll up to a ball, and cover it and rest for 10 minutes.

3. Flatten the dough and re roll them to a ball shape, and give the top and bottom a press to create the English muffin look. Use a dam cloth give the surface a little moisture then coat the dough with corn meal. place them on a baking tray line with parchment. Let dough rise for 30 minutes in warm place, then bake in pre heated oven 180'c for 6 minutes.