Harts of Stur Kitchen issue 09, spring 2019 | Page 15

Menu a la Harts - Breakfast
English Muffins
Ingredients
450g strong flour
15g or 1 level tablespoon dried
yeast
2 teaspoons salt
1 teaspoon sugar
2 tablespoons olive oil
425 ml milk (not fridge cold)
and lukewarm water measured
separately (50:50)
Rice flour for dusting
HARTS
TEAM TIP
Use a lightly greased
cupcake tin to make egg
muffins in for a delicious
breakfast treat.
David
Method
1. Weigh out the flour. Pre-heat oven*
2. Activate the dried yeast. First, measure the water into a jug and add
sugar. Stir well to dissolve then sprinkle yeast on top of the water and
mix well until completely dissolved and no grains remain. Allow yeast to
activate and achieves 4cm of frothy bubbles. Add milk.
3. While yeast is activating add flour to free-standing mixer fitted with
dough hook or simply hand mix, combine flour with salt, oil or rub in butter.
Add activated yeast to flour, mix to combine and ensure that no dry flour
remains. Set machine on low speed until you have achieved a soft and
smooth dough that resists to your gentle touch. Or knead by hand for ten
minutes.
4. Grease a large bowl with a little olive oil. Transfer dough to prepared
bowl and cover bowl with a clean tea towel. Leave to rise in a draft-free
place at room temperature for 60 - 75 minutes or until at least doubled in
size.
5. Knock the dough back by giving it a gentle knead on a lightly floured
board and then divide into eight portions. Dust a little rice flour on your
hands and shape each muffin into a neat round disc.
6. Place each muffin on a dusted baking sheet. Return tray to a draft-free
place and prove for 25 - 45 minutes. The length of time will depend on the
temperature in the kitchen. The muffins should resist to your gentle touch
once more.
7. Preheat a large griddle or heavy-based frying pan over full heat. Wipe
lightly with olive oil. Transfer muffins to the griddle and lower heat. Cook
slowly for 8-10 minutes on each side. You may have to cook in batches if
using a frying pan.
8. *Preheat your oven to 200 C Gas Mark 6 before baking and transfer the
first four muffins to a non-stick baking tray and finish in the oven whilst you
start the remaining four on the griddle.
9. Serve broken in half with butter or keep for the next day and toast.
See website for latest
offers/free gifts
www.hartsofstur.com
THE KIT LIST
The kit you need to be the Muffin Man
Pyrex Classic 1.0L
Measuring Jug
RRP: £10.99
Harts Price: £8.24
Mason Cash Cane S9
Mixing Bowl 32cm
RRP: £38.00
Harts Price: £23.95
15
www.hartsofstur.com
Almond Cream Food
Mixer With FREE Gift
RRP: £499.00
Harts Price: £494.00
Stellar 29cm Non-Stick
Griddle
RRP: £143.00
Harts Price: £112.50