TRADITIONAL ENGLISH MUFFINS

TRADITIONAL ENGLISH MUFFINS image

Yield 12 3-inch muffins

Number Of Ingredients 10

1/4 cup warm water (105 to 115 degrees F)
1 tablespoon (1 package)active dry yeast
Pinch of sugar
4 to 4 1/2 cups unbleachec all purpose flour
2 teaspoons salt
1 large egg, at room temperature
1 1/4 cups warms milk (105 to 115 degrees F.)
2 tablespoons unsalted butter melted
1/2 cup dried currants (optional)
1/4 cup cornmeal or coarse semolina for sprinkling

Steps:

1) Pour the warm water into a small bowl.Sprinkle the yeast and pinch of sugar over the surface of the water Stir to dissolve and let stand at room temperature until foamy about 10 minutes. 2)In a large bowl with a whisk or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, place 2 cups of the flour and the salt and make a well. Add the egg, milk, butter, and yeast mixture. Beat until creamy about 2 minutes. Add the remaining flour,1/2 cup at a time, and the currants if desired, until a soft dough that just clears the sides of the bowl is formed. Switch to a wooden spoon when necessary if mixing by hand. 3) Turn the dough out onto a lightly floured work surface and knead until smooth and springy, about 3 minutes, adding 1 tablespoon of flour at a time as needed to prevent sticking. The softer you leave the dough, the lighter the muffin. If kneading by machine switch from paddle to dought hook and knead for 2 to 3 minutes,or until the dough is smooth and springy and springs back when pressed. If desired transfer the dough to a floured surface and knead briefly by hand. 4) Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at room temperature until doubled in bulk, about 1 1/2 hours.