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Breads

English muffins

2 tsp dried yeast granules
1/2 tsp sugar
250ml warm water
125ml warm milk
350g high grade flour
100g standard flour
1 tsp salt
rice flour or fine cornmeal

Put the yeast and sugar in a small bowl with half of the warm water. Stir and set aside for a few minutes, then add the remaining water and the milk. Put the flours and salt in a large bowl and use your hand to mix in the yeast, water and milk mixture. Knead the mixture, which will be sticky, thoroughly in the bowl. (Or use the dough hook of an electric mixer.) Cover the bowl with a damp teatowel and set aside to rise until more than doubled. Although this may take only a couple of hours, the dough can also be allowed to rise overnight. Deflate the dough by pulling it away from the sides of the bowl. Lift it out of the bowl and divide into 8 pieces. Drop each piece on a tray liberally dusted with rice flour or cornmeal and roll them over until well coated. Form each piece into a thick disc. Place the discs on a baking tray and place another tray on top. Leave to rest and rise for 20 minutes, then remove the covering tray. Place a cast-iron griddle or large frying pan over a low heat. When only moderately hot, place 4 of the muffins on it and cook for about 10 minutes until light beige on the bottom. Turn the muffins over and cook the second side for a similar length of time. Wrap the cooked muffins in a dry teatowel. Pull apart with your fingers and eat while still warm. For toasting, pull the muffins apart and toast on both sides. Makes 8 large muffins.

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