Breads, breakfast, Traditions

Warm English Muffins

Gritcooking- A Southern Girls Taste
Warm english muffin hot from skillet

Im a huge fan of the english muffin. I love the cornmeal crunch and nooks and crannies that butter can seep into. I also enjoy topping with my favorite seasonal jams. Spring favorite, there is always my orange marmalade. So when Jason ate the last english muffin- of course I pondered how to make. I will never store buy again. If you have a cast iron skillet you can make and freeze these light fluffy muffins to enjoy any day.

This is a two day process to make to ultimate product. But a two hour rest for the dough will suffice. I like to make the easy dough the night before and then skillet hot muffins in the morning. A kitchen aide is really needed or a short dough cycle bread machine.

Ingredients

  • Flour 2-3/4 c
  • 1-T salt
  • 1/2 cup water
  • 3/4 cup milk
  • 2 T sugar
  • 2. 1/4 tsp yeast
  • 1egg beaten
  • Light cornmeal or semolina flour for dusting
  • Veg oil to make overnight bowl non- stick

Mix yeast, milk, water, sugar in a microwave safe glass container. Warm to 110 degrees

Add egg and melted butter mix.

With electric mixer. Take dry ingredients and slowly incorporate wet liquid. Then run on medium and mix for 7 minutes. Dough will be wet and really sticky with a stretch. This step is key and a hand mixer will not paddle the dough accurately.

Cover and allow to rise 30 minutes at room temperature. Transfer to a generously oiled bowl. Cover with plastic wrap and refrigerate over night.

Preheat oven 350

On a floured surface hand pat dough to 1/4 inch thick. Cut muffins into 3 inch rounds. Reforming scraps. Do t over work.

Rest on parchment paper sprinkled with cornmeal. Lightly dust cornmeal on the tops as well. Cover with light flour towel to rise and rest 30 minutes. Start warming black skillet on low to med low. Dust pan with cornmeal. Bake muffins three or four at a time. 5 minutes on each side with a light lid checking after three minutes to be sure to not cook to fast and avoid burning.

Store in airtight container and consume in four days or freeze.

These muffins are so fresh and light in texture. So delicious.

Traditions

Artisan Free-Form French Boule (rosemary)

Gritcooking- A Southern Girls Taste

Here is the secret to that chewy crusty french loaves you spend $7 or more in fine bakeries. Add different ingredients to the base. This recipe Ive made as shown is one of my favorites, rosemary. First time making in the electric oven at The Inn. Im pretty pleased. Hope you enjoy.

Chewy, crusty, warm, hot out of oven, goodness

Ingredients

  • 6.5 c bread flour
  • 3 c hot tap water
  • 1 c hot tap water (oven steam bath)
  • 1.5 tablespoons yeast
  • 1 tablespoon kosher salt
  • 1 tablespoon Dried Rosemary(optional)
  • Bakers stone, lipped cookie sheet and lip-less cookie sheet
  • 1 cup cornmeal

Im a bread machine lover- I don’t have full mobility of one arm so dough kneading is truly a task I struggle with. So Im gonna leave the bread kneading to you. You can use the dough setting on the bread machine, A dough hook with you Kitchen aide, or the glorious old fashion- dig in and mix it well by hand. Its a big batch so can rise over you bread machine well. Im use to cleaning that mess. Do not bake this recipe in your 5-7 cup bread machine. Only dough. This is a simple ingredient bread and the technique is the success. You have to steam these loaves for that amazing crust finish.

Add 2 c hot tap water salt and yeast to your large mixing bowl. Stir to incorporate but you don’t need yeast fully dissolved. Add rosemary then flour. Dough hook or mix until a smooth dough forms. Allow to rise in quiet warm setting lightly towel covered 1 hour. Now I use dough setting on my machine. Easy.

(Prep) Large lip-less cookie sheet cover with cornmeal for dough to rest after you form into loaves. Set aside. On floured surface – take dough and divide into four (4)- grapefruit sized portions. With floured hands and surface – take dough and round tucking dough under until you form an smooth round loaf. See pic. Place on top of corn meal to rest. Repeat for all 4 doughs. ( you can cover and refrigerate loaves 24 hours. )

Sticky and warm ready
for forming
Cornmeal for slide and dough to rest on
Divide floured dough to 4 parts and start to form tucking under in circular motion
Resting whilewaiting oven to heat 450 degrees
The most key step- lipped cookie sheet on bottom rack for steam bath. Hot stone above. Allow them to heat in oven as oven heats. I used my pizza peel but this was almost too small for this 4 loaf batch. next time Ill use my larger full sized sheet pan stone -invest in a stone. Mine have all been pampered Chef. Ive had for years- worth while investment. You can bake this on a cookie sheet but will not turn out as crusty.

While loaves rest on cornmeal. Heat oven with lipped cookie sheet on bottom rack and stone on middle rack. with serated flour knife- gently slice three scores on loaf tops. Just before they go in oven. Maybe 1/2 inch thick. Very satisfying to see loaves respond beautifully I wish I had video’d.

Get 1 cup hot tap water ready. This goes quick. once oven is hot hot- you want to slide loaves carefully onto stone -remember very hot.- the cornmeal allows this to move with ease. A pizza peel you can quick wrist slide. Add hot water to bottom pan fast fast – steams hot!! Close oven door fast. You want steam to be in oven. Its making that crunchy chewy crust we love. Don’t peek! Bake 25 minutes.

So easy! Be creative with your base. I personally love the flavors rosemary brings. You can leave plain, add roasted garlic, olives, Italian herbs, sprinkle w sea-salt flakes, poppy seeds. Sesame… yum. great gifts. Will freeze but shelf life is short- only 2 days. Store in paper bag or wax paper. So eat it up! You will never buy $7 bakery loaves again. You’re welcome❤️