*Note: Republication or alteration of this recipe is prohibited.
Ingredients
For the English Muffin:
- Strong flour: 180g
- Rice flour: 50g
- Sugar:15g
- Salt: 5g
- Dry yeast: 3g
- Water: 170g
- Unsalted butter: 25g
- Corn grits: as required
For the Sandwich:
- Avocado slices: 18 pieces
- Prosciutto: as desired
- Purple onion: half onion
- Relish: as required
- Mayonnaise: as required
- Black pepper: as required
Tools Needed:
- English muffin mold
- Silicone mat
- Card
- Rolling pin for degassing
Preparation
English Muffin:
- Combine all ingredients excluding butter and corn grits in the bread machine. If kneading by hand, follow your usual method.
- Approximately after 5 minutes of kneading, add softened butter.
- Clean the inside of the bread casing using a spatula.
- After the first rise, remove the dough onto a mat, divide it into 6 equal parts, and shape each piece into a ball. Use corn grits if the dough is sticky.
- Allow the shaped dough to rest for 10 minutes.
- Lightly deflate the dough, shape it again, then coat it all over with corn grits.
- Place these in the mold seam side down and press slightly.
- Cover the dough with a plastic bag for the second rise. (Around 40°C, fill up to about 80% of the mold). Begin preheating the oven to 190°C.
- Once the dough has risen about 80% within the mold, cover it with a lid.
- Reduce the oven temperature to 180°C and bake for roughly 15 minutes. Rotate the pan halfway if your oven heats unevenly.
- Once baked, immediately transfer the muffins to a cooling rack.
Sandwich Fillings:
- Either naturally defrost the avocado or thaw it briefly in a microwave.
- Thinly slice the purple onion and soak it in water.
- Mix mayonnaise with relish and black pepper according to your taste.
- Cut the muffin in half and lightly toast it.
- Layer the avocado, prosciutto, mayonnaise mix, onions, etc. evenly on one half of the muffin then cover with the other half. Your delicious Avocado Sandwich with an English Muffin is now ready!