Oven Bottom Muffins is a traditional English recipe (from Lancashire) for a classic white flour bun that's flipped over during cooking to keep it flat and which is known as a 'muffin'. The full recipe is presented here and I hope you enjoy this classic English dish of: Oven Bottom Muffins.
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This is a classic recipe from Lancashire for a classic flat bread roll that are typically 2.5 to 5cm thick with a light consistency (lighter than bagels but not as light as sliced bread) and a smooth finish. Both, traditionally have a small hole poked through them. This recipe is best made in a mixer.
Ingredients:
300g strong white bread flour
100g self-raising flour
1/2 tsp salt
1 tsp sugar
1 1/2 tsp active, dried, yeast
60ml milk
240ml warm water
Method:
Combine the flours, salt, sugar and yeast in the bowl of a mixer fitted with a balloon whisk or dough hook. Start the mixer on low speed then slowly add the milk then begin to add the water. Continue adding the water until the mixture comes together as a slightly soft dough. After about 60 seconds increase the speed and continue mixing for 5 minutes to knead.
Cover the bowl and set aside in a warm place for about 60 minutes, or until doubled in size. Place the bowl back on the mixer and run on low speed for 60 seconds. Turn the dough out onto a lightly-floured work surface then roll out about 5cm thick and 30cm long. Divide into eight equal pieces and using both hands roll each piece between your palms to from a ball.
Knead these balls with your knuckles to a round of about 10cm diameter. Turn to flour 3 or 4 times then poke a hole through the middle with a finger. Place on a greaseproof baking tray and set aside in a warm place for 30 minutes to prove.
In the meantime pre-heat your oven to 210°C. Place the muffins in the base of the oven and cook for 6 minutes. After this time turn the muffins over then continue to cook for a further 5 minutes, or until lightly golden and cooked through.
Transfer to wire racks and allow the muffins to cool before serving.
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