The Burnt Smiley English Muffin

I'm coming home, coming home, tell the world I'm coming home, let the rain, wash away, all the pain of yesterday.

Back at home in Hong Kong, less than 24 hours, one rainshower, one too many sighs.

So I made English Muffins.

The bubbling as a result of adding yeast to milk fascinates me. I am so easily amused.

And kneading dough is one of the most therapeutic activities in the world. All the suppressed emotions are kneaded out, into the dough, one good emotional outlet.

The Burnt Smiley English Muffin reminded me that happiness is everywhere, you just have to find it, and grab hold of it.

So SHHHMILEEEE.

I've made these twice; slice them open and put ham, cheese and egg* between and voilà, Ham & Egg McMuffin like those you get at good ol' McDs.


English Muffins
Ingredients
225ml milk
2 tsp dried yeast
1 tsp sugar
450g all purpose flour
1tsp salt
butter

Preparation
1.   Put the milk and 55ml water into a saucepan and heat gently until just warm enough to dip a finger in comfortably. Pour into a jug and add sugar and yeast, stir gently and leave in a warm place for about 15 minutes until the mixture has a lightly bubbling top.
2.   Sift the flour into a mixing bowl, add the salt and stir. Make a well in the centre of the flour, then pour yeast and milk mixture in. Mix until a soft, non-sticky dough is formed. (If the dough feels dry add a little more water one drop at a time, if it's too wet add flour.)
3.   Place the dough on a lightly floured surface and knead for 10 minutes, or until the dough is smooth and elastic. Put the dough back into the mixing bowl, cover with a clean, dry tea towel and leave in a warm place for an hour until the dough has doubled in size.
4.  Roll out the dough to 1cm thick on a floured surface. Cut into rounds*. Place the muffins on a greased baking sheet and leave to rise for 30 minutes.
5.   Grease a frying pan with a little butter, heat until hot but not burning. Add a few muffins, lower the heat and cook for 7 minutes on each side. Repeat until the dough is used up.

* I used a ring for poached eggs to cut out the rounds, hence the miniature size. The same ring I used making the fried eggs to keep them in shape for the muffin. The ring has officially surpassed its egg-poaching uses it should be happy.