Recipe - Irish Muffins

Dough:
One half cup Currants; (3 Oz)
One half cup Raisins; (3 Oz)
One fourth cup Sweet Sherry
2 cup AllPurpose Flour
1 One half cup Whole Wheat Flour
1 teaspoon Baking Soda
2 tablespoon Buttermilk
One half teaspoon Ground Allspice
1 One fourth teaspoon Salt
1 One half cup Water
One fourth cup Molasses
3 tablespoon Unsalted Butter; Or
Margarine
Finishing:
3 tablespoon Cornmeal
Baking In Oven:
1 Egg; Beaten With/
1 tablespoon Water
1 tablespoon Sugar; Optional

Pizza, Focaccia, Flat, and Filled Breads From Your Bread Machine Perfect
Every Time by Lora Brody.

These hearty muffins are slilletbaked and then toasted like English
muffin. Or if you prefer, you can bake them in the oven with an egg glaze
to get puffy little breads with crispy crusts. The whole wheat dough is
flavored with allspice, molasses, and sherrysoaked raisins and currants.
They are fabulous slathered with butter.

Skilletbaked muffins will keep for several days, stored after cooling in a
plastic bag in the refrigerator. To freeze them, keep them tightly wrapped
in a plastic bag.

Ovenbaked muffins will keep for two days, tightly wrapped in plastic. They
may be frozen, tightly wrapped. Reheat them in a toaster oven to retain
the crispy crusts; do not microwave them.

For the dough: Soak the currants and raisins in the sherry overnight or
microwave them in a tightly covered contain for 2 minutes.

Place all the ingredients except the currants, raisins, and sherry in the
machine, program for Dough, Basic Dough, or Manual, and press Start. The
dough will be sticky during the first part of the kneading cycle. At the
end of the final cycle, add the raisins, restart the machine, and allow it
to knead just until the fruit is mixed in.

To finish the muffins: Roll the dough out on a floured surface to a
thickness of One half inch. Flour the rolling pin as necessary to keep the
dough from sticking. Cut rounds with a 3 inch floured cutter. You can use
a tuna fish can as a cutter if you cut off both ends. Sprinkle a baking
sheet with the cornmeal and arrange the cut muffins 1 One half inches apart on
the baking sheet.

To bake in a skillet: Cover the muffins with plastic wrap and let them rise
in a warm place for 1 hour. Preheat an electric skillet to 250 deg F and
oil it or spray it lightly with nonstick vegetable spray. Place the muffins
in the skillet with the cornmeal side down. You can probably cook 4 8 at
a time depending on the size of your skillet. Leave room for them to be
turned easily.

Cook the muffins for 10 min, or until they are deep golden brown on the
bottom. Turn the muffins and continue baking for another 10 minutes. Cool
the muffins on wire racks. Split them and toast them like English muffins.

To bake in Oven: Form the muffins as above, but only allow them to rise
while the oven preheats to 350 deg F with the rack in the center position.
They do not need longer than a 10 15 min rising time for they will rise
in the oven. Generously brush the egg glaze over the muffins. Sprinkle with
the sugar and bake for 15 20 minutes or until slightly browned.

These are **really** good and Jeff and I recommend them!!

Entered into MasterCook and tasted for you by Reggie Dwork
reggie@reggie.com
From: BreadBakers Archives: ftp.best.com/pub/reggie/archives/bread/recipe

Recipe By : Lora Brody