One recent challenge was making an english muffin, or rather one that pointed towards the more hearty ezekiel variety. But, as always, with a method that does not require more than an hour of forethought.
It has finally revealed itself. The secret balance was an unexpected addition to a package of fresh sage. And here I am decrying packaged food. Another lesson learned -- self, remember to read packaging, even if there's only one ingredient, and look for any prep hints. Way too much sage, white flour and butter, it took just a few tries to adapt the gift recipe to my own goal.
Dammit, forgot to check the date on the camera. Just a sec, OK, now that's fixed. Anyway, here they are, hearty, moist, bready, good for a solid brunch or lunch. Ready to eat in about 30 mins.
Ingredients for three muffins:
- 1 Tbsp herb, I used dry basil
- 1 C flour - 1/3 whole wheat
- 1 tsp baking powder
- 1/4 tsp bk soda
- 1/4 tsp salt
- 2 Tbsp butter in dough
- 1 Tbsp melted butter to brush
- 3/8 C butter milk - I used 1/3 C yogurt, more or less, to make soft dough
Method:
Set oven at 425.Melt 1 Tbsp butter.
Mix dry well.
Chop 2 Tbsp of cold butter into small chunks and mix roughly into dry so butter is flattened into separate, flour-coated bits.
Mix in butter milk or yogurt, enough to make a soft dough.
Stop mixing. Let it set 5 mins to dry up a bit. Flatten and cut into three.
You'll need baking rings and sheets you can cover - I used 3 small 5 oz cat food cans with the bottom cut out and 3 bread pans. They work really well.
Brush a bit of the melted butter onto pans and rings. Drop into 3 rings, flatten, brush with melted butter, nest the pans to cover and bake for 10 mins, then flip muffins and bake, uncovered, for another 10 mins.
After cooling a while, I made a quick veg ruben.
For a nice small roll, skip rings, drop onto buttered sheet and brush top with melted butter.
