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Rosmerta's Recipes - English Muffins

Recipe and Photo courtesy of Dinah Bucholz author of
The Unofficial Harry Potter Cookbook
copyright 2010 Adams Media The Unofficial Harry Potter Cookbook Website

It's so much fun to roast food over a fire, it hardly matters if it's s'mores or English Muffins. During the Christmas holidays Harry and Ron sit in front of the fireplace in the cozy Gryffindor common room roasting everything from marshmallows to muffins (see Harry Potter and the Sorcerer's Stone, chapter 12).

Ingredients:

1/2 cup whole milk
1/2 stick (4 tablespoons) butter
1 cup warm water
1 tablespoon (1 packet) active dry yeast
1 tablespoon granulated sugar
4 cups all-purpose flour
1 teaspoon salt

Directions:

Step 1: Heat the milk and butter in a small saucepan over low heat until the butter is melted. Set aside to cool. Combine the water, yeast, and sugar in a small bowl and let it stand until the yeast dissolves and the mixture puffs up.

Step 2: Measure the flour and salt into a large mixing bowl. Add the milk and yeat mixtures and stir to combine. Knead the dough until it cleans the sides of the bowl and is smooth and elastic, about 10 minutes. Transfer the dough to an oiled bowl, turning to coat the dough on all sides. Cover it with plastic wrap and set it in a warm place until the dough doubles in bulk, about 1 1/2 to 2 hours.

Step 3: On a lightly floured surface, roll out the dough 1/2-inch thick. Stamp out circles with a 3-inch cookie cutter or the rim of a glass. Lightly spray a large skillet with cooking spray. Cook the muffins over mediun-low heat for 10 to 15 minutes on each side, or until light brown on each side.

Step 4: Serve immediately while hot or break them open after they cool and toast them.

Makes about 1 1/2 dozen muffins

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Rosmerta's Recipes - English Muffins

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