Application Guide

Lightly sprinkle the work surface with cornmeal or semolina. When the machine
beeps at the end of the cycle, press Stop and unplug the machine. Turn the dough
out onto the work surface and, with a rolling pin, roll into a rectangle about
1
/
2
inch thick. Sprinkle the top surface with cornmeal or semolina to prevent sticking
while rolling. Cut out the muffins with a 3-inch biscuit cutter or with the rim of a
drinking glass. Roll out the trimmings and cut out the remaining muffins. Cover
with a clean tea towel, or place them in the refrigerator if they are rising too fast
while the others are baking.
Preheat an electric griddle to 350° to 375°F, or heat a cast-iron stovetop griddle over
medium heat until a drop of water sprinkled on the griddle dances across the sur-
face. Lightly grease the surface.
Immediately place several muffins on the hot griddle. Cook for about 10 minutes on
each side, turning them when they are quite brown. English muffins take time to
bake all the way through, and they will swell and be very puffy while baking. Re-
move the muffins from the griddle with a spatula and let cool on a rack.
Freezing Bread
Freezing is a simple and safe method of preserving food. Although fresh is
best when it comes to yeast and quick breads, frozen baked goods do retain
excellent flavor and are good to have on hand. Please remember that the
freezer compartment of a refrigerator does not achieve a true deep freeze, but
is intended for short-term storage. It will keep foods well for a few months,
but for safe long-term storage, you should freeze at 0°F or below. Maximum
storage time in a home freezer for all bread and rolls is 3 months.
To freeze bread and rolls, bake according to the recipe. For
sweet rolls and sweet breads, bake completely but do not glaze or ice. Place
on a rack and let cool to room temperature. Wrap whole or presliced loaves
first in good-quality plastic wrap and then in aluminum foil or in a plastic
freezer bag. Rolls can be stored in a double layer of freezer bags. Label and
date the loaves or rolls if possible; you will be surprised at how similar
everything looks when frozen.
To thaw, let the loaf or rolls stand at room temperature for
about 3 hours or in the refrigerator overnight, completely wrapped to pre-
serve moisture. Yeast breads may be refreshed, or thawed, in a 350°F oven.
Place an unsliced loaf, au naturel or wrapped in aluminum foil, in a pre-
heated oven for about 15 minutes to crisp the crust and heat it through.
Sliced breads may be refreshed in a toaster without defrosting or mi-
crowaved for 15 seconds. Rolls reheat best wrapped in foil, as they dry out
quickly.
After sweet bread or sweet rolls are thawed and reheated,
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