Vege-mighty-english muffins

Oh I am SO excited to share this with you.  These were a wild experiment that went oh-so-right and these are definitely, DEFINITELY going on my regular baking rotation.

See I love english muffins.  I love them with butter and vegemite, I don't love paying $3-4 for six of them.

So me being a lover of baking bread and a total tightarse at times - thought I would have a go at making them.  I read through a few recipes and thought there was something missing.  So I read another.  Hang on, what's missing?

You don't bake them at all.  Nope you don't.   Read on.

So when I was making them yesterday I was thinking 'why don't I put the vegemite IN them?' because I have passed this love of vegemite and butter on English muffins to my frills, and invariably they wear more than they eat.

It works!!  It's totally, utterly delicious.  I'm seriously chuffed.. (did you get that? Really?)


Ingredients (adapted from Rachel Allen)
500g plain flour
1 1/2 tsp dried yeast of 1x7g sachet
350 ml milk
2 tsp caster sugar
rice flour (about 1/2 cup) to dust with
1 tablespoon vegemite

Method:
Sift your flour into your mixer or into a bowl.

Pour your milk, sugar and yeast into a saucepan and heat until warm, remove from heat and wait 10 minutes, it should froth up.

Pour milk into your sifted flour and knead well - about 5 minutes with dough hook/bread maker or 10 minutes by hand.  It's nice and soft, and easy to work with so it's actually quite a pleasure.

Place in a bowl sprayed with canola spray and leave to prove for about 1-2 hours, until it roughly doubles in size (mine did about 1.7)

Punch the air out of it but kneading a little and then knead through your vegemite for about 3 minutes.

Upturn your bowl over the top of it whilst it sits on the kitchen bench and allow it to prove for another 30 minutes.

Then roll into a thickish sausage about 20cm long.  Roll in the rice flour.

Cut into 10-12 pieces and then roughly pat down into discs about 1.5cm high.  Allow to sit for another 30 minutes whilst you move onto the next step.

Heat up a grill or frypan without any oil or butter turn up high for about 10 minutes, then down to the lowest setting on your hotplate.   Place your dough on for 10 minutes on the first site - don't worry - they don't burn!

Then turn over for another 10 minutes on the other side.  Store in a teatowel whilst they cool to avoid them drying out.

Freeze for up to 2 months!

This mixture made 12 muffins  (that you split in two to make 24) they taste like the real thing (but only better in my opinion because of the vegemite!) and cost - less than a dollar!!

Thanks to Anh - I think I'm going to submit this to Yeastspotting!

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