As much as I love experimenting with new grains and flours or making a nutrient rich snack packed with protein, today was not the day for that. I went for a long run and was craving empty carbs, so I made empty carbs. White flour did the job today folks, and it was thoroughly satisfying. I know I slept better because of it.
Who doesn't love the smell of fresh bread wafting from the kitchen? I grew up in an active household and bread was always a staple in the kitchen. I started making my own bread in college and never turned back. The satisfaction from watching the yeast bubble, to wrestling a sticky dough while kneading, to finally letting the dough rest for hours is always long and laborious. But when the magic finally unravels in the oven it is simply beautiful and deeply gratifying.
These guys have a short rise and aren't very fussy relative to the bread world, so if it's your first stab at bread making, this is a good one to try.
3 2/3 cups bread flour
1 envelope active dry yeast
1 tsp salt
1 cup lukewarm water
2/3 cup full fat plain yogurt
Whisk the dry ingredients together in a bowl and then slowly add the lukewarm water and yogurt.
Mix until it comes together.
Knead the dough for ten minutes until it becomes smooth, adding flour as needed.
Put the dough back in the bowl and let the rest for 30 minutes.
Roll the dough out to a thickness of about 3/4 inch.
Cut out 12 circles with a 3 inch round cutter.
Heat a flat griddle or cast iron to medium heat and brush with oil.
Cook each muffin undisturbed for 6 minutes on each side.
There are a million accompaniments you can use with muffins, the classic being butter and jam. I threw some fresh blackberries in a food processor with butter and honey which made a nice whipped spread.
I am an outdoor and travel junkie who is currently completing my doctorate in occupational therapy overseas in rural Fiji. On Sweet World Travels you will find stories of my life with my husband, the communities we serve, and the many adventures we take.