English muffins made in coffee cans
Prep time: 1 hour, 15 minutes
Cook time: 30 minutes
Makes 3 loaves, ten ½-inch slices from each loaf
Caroline Jensen of Sacramento heard about a recipe for English muffins made in cans. She was hoping for a recipe.
This recipe was featured in the Mailbox about 7 years ago and was shared at that time by Dru Bair, owner of Woods Creek Café in Jamestown. She made it many times and said it was great.
2 packages dry yeast
2 tablespoons sugar
1 cup warm water (about 110 degrees)
1 teaspoon salt
About 5 cups all-purpose flour
1 ½ cups warm milk (about 110 degrees)
½ teaspoon baking soda, dissolved in 1 tablespoon water
In a large bowl, combine yeast and sugar in the water. Let stand 15 minutes or until puffy.
Meanwhile, generously grease the insides of three 1-pound coffee cans and the underside of their plastic lids. Sprinkle cans and lids with cornmeal, shaking of excess. Set aside.
With an electric mixer, gradually beat the salt, 3 cups flour and 1 cup milk into the yeast mixture, adding alternately and beating well after each addition. Then add soda-water mixture and beat well to blend.
With a heavy-duty mixer or spoon, beat in the remaining ½ cup of milk and enough of the remaining flour (1½ to 2 cups) to make a stiff, heavy dough that is too sticky to knead. Spoon dough equally into coffee cans and top with lids. Let rise in a warm place until lids pop of, about 45 to 60 minutes. Carefully remove lids.
Place cans upright on rack of a 375-degree oven and bake for 25 to 30 minutes or until tops of loaves are well-browned and sides and bottoms are golden (slide one out of can to test). Slide loaves out of cans and stand upright on wire racks to cool.
Store airtight and keep at room temperature or in the refrigerator for up to 4 days. Freeze for longer storage. Slice in rounds and toast to serve.
Per slice: 88 cal.; 3 g pro.; 17 g carb.; trace g fat; 2 mg chol.; 147 mg sod.; 1 g fiber; 2 g sugar; 7 percent calories from fat.
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