Thermomixing up some English Muffins

 While I was making my poached eggs, I really wished I had english muffins to serve them on.  I ended up using Five Seed Bread which is an acceptable substitute, but you just can't really call it Eggs Benedict without english muffins (well, in my opinion anyway).
So off I went on a journey all over the internet to find and compare various recipes.  I settled on a recipe from allrecipes.com which I adapted for the Thermomix.  I have modified this to include the excellent cooking techniques provided by Chook Woman.

English Muffins

Ingredients

• 235 ml milk
• 25 grams white sugar
• 7 grams active dry yeast
• 235 ml water
• 50 grams melted butter
• 750 grams plain flour
• 1-2 teaspoons salt

Directions

1. Place milk in TM bowl and heat for 3 minutes at 90ºC on speed 1. Add the sugar and mix on for 5 seconds on speed 2. Pour into another bowl and allow to cool.
Place water in TM bowl and heat to 50ºC for 1 minute 30 seconds on speed 1 (it doesn't need to get to 50º). Stop mixing, sprinkle yeast over surface of water and let stand for 10 minutes.

2.  Add the milk, melted butter and 375g of the flour to the yeast mixture. Mix for 15 seconds at speed 6 - check the mixture, it should be smooth. Add the salt and the rest of the flour. Mix for 10 seconds speed 4. Set the dial to lid closed and knead for 3 minutes.  Leave in bowl until doubled in size.

3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

4. Heat greased heavy based frypan. Cook muffins for about 15 minutes in total - the first 5 minutes with the lid on (helps them to rise and reduce the density of the muffin), then flipping them every few minutes until cooked through.  Using a simmer mat will allow enough heat to get a good rise but prevent the bases burning.  Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

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