Create delicious bread muffins cooking either on the hob or in the oven. The bread muffins are ideal for breakfast or brunch. When using a griddle or pan, rings are not required. A digital thermometer will help you check they are done. When baking in an oven, oven rings are suggested, but they will work without. Half way through baking in the oven, the muffins are turned over and a baking pan put on top to flatten.
Weigh out the flour and rub in the yeast (if fresh) butter and salt. Add dried yeast if using.
Add the milk and mix to a stiff dough. Either knead for 10 minutes or use a stand mixer. Dough should ideally be between 24°C and 26°C /78°F
Leave at room temperature for an hour covered with a lid or tea towel. At this point you can put it in the fridge for use later.
Divide the dough into 90 gr pieces. Roll each into a round and flatten slightly. Place on a baking tray and allow to prove for 45 minutes to one hour. They will have risen a little.
Cooking on the griddle or in a pan
Preheat your griddle, pancake pan or frying pan. When heated carefully add a little bit of oil using a pastry brush. Lower the heat to medium or gas to half strength
Sprinkle a little semolina or extra flour over the muffins
Depending on the size of your pan you will be able to cook 2 to 4 at a time. Allow to bake for 2 minutes, then turn over. Cook for a further 2 minutes and turn again. Continue turning regularly until the internal temperature has reached 95°C and they will be ready for serving.
Cooking in the Oven
Pre-heat your oven to 200°C.
Grease the baking rings with butter or cake release spray and place over the muffins.
Dust the tops of your muffins with a little semolina
Bake for 8 minutes, take out of the oven and flip over. The easiest way to do this is to put the second baking sheet on top of the first and invert the whole lot. Leave the baking tray on top and bake for a further 5 minutes. Remove tray and bake a further 5 minutes until well coloured and risen.
Bread muffins are best eaten warm but also toast nicely.