English Muffins with Cherry Almond Jam
It’s New Years morning and I call out from the the bedroom hoping to get breakfast in bed…”what’s for breakfast honey?”. “There’s no bread” is the reply so that probably means P’s tea & toast is not going to happen this morning. By 7am he is already on the phone with customers since it’s business as usual for him while berry season is in full swing. So no bread and not much else in the cupboards since I’m not one to stock up on mountains of food pre Christmas & New Year, I don’t see the point since the shops are only closed for one day. Ok, so I could make my own bread… and that’s how we cam to have English muffins on New Years day. We did have them with eggs benedict that morning but that didn’t last for a photo shoot so here they are with my homemade Cherry & Almond Jam which I will post the recipe for tomorrow.
Ingredients – makes approximately 14
- 1 cup warm milk
- 1 cup warm water
- 1 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1/4 cup melted butter
- 5 cups all-purpose flour
- 1 teaspoon salt
- Warm the milk and water to a luke warm temperature.
- Add the sugar, stirring until dissolved.
- Sprinkle the yeast on top of the milk and water and stand until it begins to go foamy.
- In a large bowl, add the milk & yeast mixture, butter and 3 cups flour.
- Beat until smooth. Add salt and rest of flour, or enough to make a soft dough.
- Knead and then leave to rest till double in size.
- Knead again then Roll out to about 1/2 inch thick and cut rounds with a biscuit cutter.
- Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also.
- Cover and let rise till doubled in size.
- Heat a griddle or cast iron frying pan. Cook muffins for about 10 minutes on each side on a low heat. Keep baked muffins in a warm oven until all have been cooked.
- Serve with your choice of topping and enjoy!