A few weeks ago, the lovely boyfriend returned home from work with a copy of ‘The Fabulous Baker Brothers’ new cookery book ( http://www.amazon.co.uk/The-Fabulous-Baker-Brothers-Herbert/dp/0755363655/ref=sr_1_1?ie=UTF8&qid=1336382517&sr=8-1) . Needless to say, it’s already well-thumbed with many pages marked out for experimenting.
I have a long standing love affair with spinach, I’m not sure when it started but I could eat this every day for the rest of my life and not be put off. To my delight, the fabulous baker brothers have a recipe for a variety of English Muffins made with spinach; the spinach gives the muffins a wonderful appearance and a lovely melting taste.
The following recipe is an extract from their book; I really would recommend this book if you have a passion for bread (sourdough recipe is ear-marked for trying after our sorjourn to Milan).
Spinach English Muffins
10g dried yeast
1/2 a nutmeg grated (I used 1 teaspoon ground nutmeg)
200g fresh spinach, finely choppws
450g strong white flour (we used plain flour)
Cornmeal for dusting
1. Put the butter & the sugar into a pan and melt. Add to this the yeast, milk and nutmeg being careful not to overheat or it kills the yeast (it should be tepid only)
2. Add the spinach and stir
3. Combine the flour, salt and then add the wet mixture in. Work the mixture into a wet dough, and then knead on a floured work surface for 10-15 minutes until the dogh is elastic and smooth. Cover the dough in the bowl and let rise for half hour.
4. Put the wet dough onto a surface which has been coated in the cornmeal (semolina- we used polenta as thats all we had). Stretch the dough until it is around 2cm thick. Using a round cutter, cut out discs from the dough .
5. Add the discs to a heated heavy non-stick pan which has a sprinkle of the cornmeal in (to stop from sticking) and cook gently for 5 minutes. After 5 minutes flip the muffins over and then cook for a few more minutes, paying close attention to prevent from burning.
- Green dough!
This entry was posted in Baking
and tagged bread
. Bookmark the permalink