| Lauren Groveman's English Muffins |
From "Party at Home"
episode PAH-108 |
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Lauren Groveman, the author of Lauren Groveman's Kitchen: Nurturing Food for Family and Friends, joins Heidi Bohay to help prepare brunch in Deborah Harmon's home. Groveman's highly successful cooking classes have been written up in the New York Times, and she assures us that her recipe for English muffins is easy and fun to make. Ingredients: 1-1/2 cups heated (lukewarm) milk
1 Tbs. mild honey
2 Tbs. softened unsalted butter
1 package yeast (make sure yeast is still fresh and hasn't expired)
1 cup whole-wheat flour
1-1/2 cups all-purpose flour
Salt
Medium-ground cornmeal Preparation: Pour yeast into 1/4 cup lukewarm water in order to make sure it's still active. Groveman calls this "proofing" the yeast. Mix milk, honey and butter in a large bowl. Add yeast to milk mixture and stir. Add whole-wheat flour and all-purpose flour and mix for 1 to 2 minutes, or until mixture is glutinous. Cover with plastic wrap and a clean kitchen towel and place in a warm spot to allow the yeast time to ferment. After the dough has risen, add a pinch of salt and a pinch of flour. Stir vigorously with the bowl against your body. Turn out the dough onto a lightly floured surface and knead by going down with the palms and up with the fingertips. When the dough gets sticky, Groveman scrapes it cleanly off the board with a pastry scraper and spreads the flour, then resumes kneading. Continue to knead the dough until it falls back into form after you push it in with your hands. Put the dough into a greased bowl, cover with greased plastic wrap and a towel, and let rise for 1 hour, until dough has doubled in size. When the dough is fully risen and sticky, deflate by punching down with the back of your fingers. Place dough on a surface sprinkled with cornmeal and roll out. Sprinkle a bit of cornmeal on top of the dough and cut out muffins with 2-1/2" to 3" round cutter. Cover with towel to prevent a skin from forming, and let rise for about 45 minutes. Cook on a griddle, not in the oven, for 17 minutes, turning the muffins over every 2 minutes until golden brown (figure A).
RESOURCES :
Best Bread Ever: Great Homemade Bread Using Your Food Processor
Model: 0767900324
Author: Charles Van Over and Patricia Martel
(1997)
Doubleday Broadway Publishing Group
New York, NY 10036
Fax: 212-782-9411
Beth's Basic Bread Book
Model: 0811802203
Author: Beth Hensperge
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Brunch Entertaining
Model: 0737020105
Author: Janeen A. Sarlin
(1999)
Good Morning: Sixty Fabulous Breakfast and Brunch Recipes
Model: 0811811816
Author: Michael McLaughlin
(1996)
Chronicle Publishing Company
Website: www.chroniclebooks.com
Totally Bread Cookbook
Model: 089087878
Author: Helene Siegel
(1999)
Celestial Arts
Berkeley, CA 94707
Phone: 510-559-1600
Fax: 510-559-1629
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