English Muffins
Prep time: 20 mins + 2hrs resting time
Cooking time: 15 mins
Makes: 8
Ingredients:
425g plain flour
1 tsp salt
1 tsp active dried yeast
1 tbsp maple syrup
½ cup water
½ cup soy milk
70g vegan butter, melted
¼ cup polenta
Method:
Combine the water and soy milk and heat until it's lukewarm.
Stir in the yeast and set aside for at least 5 minutes or until foamy.
Place the flour and salt in the bowl of an electric mixer and use dough hook attachment to stir together.
Pour in the foamy yeast mixture, melted butter and maple syrup.
Turn the mixer on low speed to combine the ingredients, stopping the machine occasionally to scrape down the sides of the bowl making sure there are no flour pockets stuck at the bottom.
Once a dough has begun to form, turn the speed up to medium and mix for 4-6 minutes. The dough is ready when it starts to slap the sides of the bowl and it's no longer sticking to the bottom.
Lift the dough up out of the bowl to lightly spray with oil, place the dough back in the greased bowl, cover with a clean tea towel and leave to rest for an hour or until it's doubled in size.
Turn the dough out onto a clean bench and knead only for a minute to knock out the air.
Divide into 8 even pieces approximately 100g each.
Roll the pieces of dough into balls.
Sprinkle half the polenta onto a large clean baking tray and place the balls on the tray. Sprinkle the remaining polenta on top of the buns, cover with the tea towel and leave to rise for another hour.
Preheat the oven to 180 degrees.
Heat a skillet or a large non-stick pan over low- medium heat.
Cook the muffins for 2 minutes on each side or until they have a nice deep golden colour.
Place back onto the baking tray and bake for 10 minutes to ensure they are cooked through the centre.
NOTE: to make this recipe without an electric mixer use a spoon to stir the ingredients together until a dough is formed then turn out onto a bench lightly dusted with flour and knead for 10 minutes or until you have a smooth elastic dough.