You may need to adjust the heat if they seem to be coloring too fast, or not fast enough. Cook slowly for a further 10 minutes, turning every now and then. Lay the muffins in the pans and cook for a minute or so, then turn them over gently.

Heat a couple of large, heavy-bottomed frying pans over medium heat. Let proof on a linen cloth or wooden board, covered with a plastic bag, until doubled in size.Ĥ. Dust them all over with semolina flour this gives a lovely texture

Divide into nine pieces, shape each into a round, and flatten to 3/8 to 3/4 inch. Tip the dough out onto the work surface and press all over to deflate. Let rise, covered with a plastic bag, until doubled in size.ģ. Shape the dough into a round, coat with a little extra oil, and place in a clean bowl. Mix on low speed until combined, then add the oil and mix for about 10 minutes, until smooth and silky.Ģ. Mixer: Fit the dough hook and add the flour, yeast, salt and water to the mixer bowl. Add the oil, mix it in, then turn the dough out onto a clean work surface. To knead by hand: Mix together the flour, yeast, salt and water in a bowl to form a sticky dough. If you’re feeling D.I.Y.-y this weekend, here are the recipes.Ĥ cups (1 pound, 2 ounces/500g) white bread flour, plus extra for dustingġ 1/2 teaspoons (0.18 ounce/5g) instant yeastĪ handful of semolina flour, for coating.ġ. The new “ River Cottage Preserves Handbook,”īy Pam Corbin, who runs the Preserving Days at River Cottage in Dorset, England, includes a recipe for raspberry fridge jam - also great folded into a trifle or rice pudding come dinner. (I make the dough the night before and leave it in the fridge.) What’s even better is having some homemade jam on hand.

Watching these semolina-dusted muffins puff up on a cast-iron skillet or griddle - Stevens, God bless the English, recommends using your Aga oven - is a deeply pleasant way to start River Cottage Bread Handbook” from Hugh Fearnley-Whittingstall and the River Cottage baker Daniel Stevens, I was quickly able to master that barely considered breakfast staple, the English muffin. But unless you’re a seasoned baker or a no-kneadist, it’s not a feeling you get to experience that often. There’s something oddly exhilarating about baking a great loaf of bread.

The river cottage bread handbook