So when I ran across this recipe for English muffins, I was really intrigued. Was it possible to make something that actually tasted like an English muffin, that used only food storage, that didn't require electricity, and that was also simple?
I'm happy to report that the answer to all of the above questions is a resounding YES!
English Muffins
3 3/4 cups whole wheat flour
2 1/4 teaspoons instant yeast
1 1/2 teaspoons salt
1 3/4 cups lukewarm water
In a glass or plastic bowl, combine all the ingredients and stir just until moistened. Do not mix or knead. Cover with lid or plastic wrap and leave it on the counter to rise 2-18 hours.
Sprinkle work area generously with flour and with floured hands pat dough out to 3/4" thickness. Using a glass or a cookie cutter, cut out muffins and dip each side in cornmeal. Let rise 20 minutes.
Set the temperature of an electric pancake griddle to 300°F. Place the muffins on the ungreased griddle
and cook/bake for 15 minutes on each side.
Check muffins frequently to prevent burning.
One of the great advantages of this recipe is that it can be
prepared over a camp stove or a fire. (However, first try these indoors on an electric griddle. Then when you are cooking outdoors, you will have an idea of how to adjust your cooking temperatures.) Place muffins on a pancake griddle
to rise for 20 minutes. Then place the griddle on a camp stove set on medium-low or over a low fire and cook/bake for 15 minutes on each side.
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08.06.21
