Is it worth it? Yes. And not just for the DIY factor - although I was all sorts of excited when this recipe came together and I had 6 round and beautifully browned breakfast treats stacked in front of me. They actually had more flavor than any of the brand names, and they were so cheap and easy to make, I'm seriously considering blackmailing the unscrupulous, overpriced Muffin Man into early retirement so I can take over his job.
The Brown Eyed Baker blog posted the basis for this recipe, noting it as one of those things you think you could never make - turns out it's pretty dang easy. If you're ever looking for something new and exciting to bake, go check out the Brown Eyed Baker - it's a fun and fantastic resource!
1 1/2 cup bread flour
3/4 cup whole wheat flour
1 tbs honey
1 tsp salt
1 3/4 tsp instant yeast
2 tbs butter (or shortening)
1 1/4 cup milk
2 tbs cornmeal
1. In a large bowl, mix the dry ingredients flour, sugar, salt and yeast
2. Melt the butter and stir it in
3. Adding the milk SLOWLY, stir until the dough is slightly sticky and easy to manipulate - stop adding the milk once you get to this point
4. Against a hard surface, stick your fists into that dough and knead the heck outta it - you're aligning the gluten strains so they interact with the yeast properly, allowing the dough to rise evenly
5. Use your hand to lightly oil a large bowl, stick the dough in the bowl, turn it over once so it's well-coated, and place a towel over the bowl. Let rise for 1.5 hours.
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