English Muffins a la Alton Brown

English Muffins

12 ounces of all-purpose flour

1/4 ounce dry yeast

1 tablespoon sugar

1 teaspoon salt

1 1/2 ounces powdered dry milk

Using the paddle attachment on a stand mixer, combine these ingredients for 10 seconds.

10 ounces water

1 tablespoon vegetable shortening

Warm the water and shortening for 1-2 minutes on high in the microwave or until the water is 120 to 130 degrees.

Add the water to the flour mixture and mix for three minutes. Scrape the sides and cover and refrigerate overnight. Beat for three more minutes on medium speed. Put 2 ounces of batter/dough into each ring.

I didn't think to start taking pictures until I got to this point in the process. The "batter" is a very moist bread dough that is started the night before and allowed to rise overnight in the refrigerator. I sprayed the baking rings with a non-stick spray and set them on parchment on a baking sheet. I sprinkled the bottom with cornmeal. Alton suggests oatmeal but I wanted these to be very traditional looking. I use a large ice cream scoop to measure out the dough evenly and then sprinkled the tops with cornmeal. Let rest for 60 minutes. I followed the instructions and place another sheet of parchment on the top and covered it with another baking sheet. Bake at 400 degrees for 15 minutes. Remove the parchment and top baking sheet and continue to bake about 5 minutes more. My oven needed 21 minutes. A thermometer should read 210 degrees internal temperature.



Cool for 10 minutes before removing the baking rings. They are now golden brown and delicious, just like Alton said. Butter and rhubarb jam were delicious on them.

This is a relatively simple recipe, it is the method that is different. If you follow the directions you are rewarded with a tall, finely crumbed bread.