Preheat the oven to 425 degrees F (220 degrees C).
Combine flour, salt, vanilla extract, eggs, and milk in a high-speed blender. Blend on high speed until completely smooth and very thin, about 1 minute.
Heat a 9- or 10-inch cast iron skillet over high heat. Pour clarified butter into the skillet and use a pastry brush to grease the sides. Heat butter until just starting to smoke.
Quickly and carefully pour the batter into the center of the skillet, then sprinkle blueberries over top. Transfer skillet to the center of the preheated oven and bake until browned and nicely puffed, 20 to 25 minutes.
Carefully remove from the oven and immediately brush the top with melted butter. Squeeze lemon juice over top as Dutch baby deflates. Dust with powdered sugar.
Cut in wedges to serve and drizzle with maple syrup.
1 ¼-ounce envelope active dry yeast (about 2¼ teaspoons)
1 tablespoon sugar
1 cup buttermilk, warmed
4 tablespoons (½ stick) unsalted butter, room temperature
2 tablespoons vegetable oil
2 teaspoons kosher salt
3½ cups unbleached bread flour, divided, plus more
Nonstick vegetable oil spray
Cornmeal (for dusting)
Whisk yeast, sugar, and 1 cup warm water in the bowl of a stand mixer fitted with the dough hook. Let sit until foamy, about 5 minutes.
Add buttermilk, butter, oil, salt, and 3½ cups flour and beat on low speed until a shaggy dough forms. Increase speed to medium and beat until dough is smooth and begins to pull away from the sides of the bowl, but is very wet and sticky, about 5 minutes.
Spray a medium bowl with nonstick spray, transfer dough to greased bowl, and cover tightly with plastic wrap. Chill overnight (the cold rise makes the dough easier to handle, produces better flavor, and creates more nooks and crannies).
Dust 2 parchment-lined rimmed baking sheets generously with cornmeal (you want to cover all the parchment). Spray a clean work surface with nonstick spray, turn out dough, then spray dough.
Using a bench scraper, divide dough into 12 equal pieces (they should be about 3 oz. each). Working with 1 piece at a time and using bench scraper, fold dough inward onto itself on 4 sides. Turn dough over with bench scraper so that folds are underneath and transfer to prepared sheet. Repeat with remaining dough, spacing evenly on sheets.
Sprinkle each piece with cornmeal. Spray plastic wrap with nonstick spray and loosely cover baking sheets, oiled side down. Let sit at room temperature until dough is nearly doubled in size, 60–70 minutes.
Heat a large skillet or griddle, preferably cast iron, over low. Place another rimmed baking sheet in the center of oven and preheat to 350°. Working in 2–3 batches and keeping remaining dough covered, slide 2 thin metal spatulas from opposite sides underneath dough, also getting underneath cornmeal to avoid sticking or deflating dough, and transfer to skillet (do not overcrowd). Cook until bottoms are dark golden brown, 5–7 minutes. Turn and cook until other side is dark golden brown, 5–7 minutes. Using spatula, transfer muffins to preheated sheet in oven and bake until cooked through and sides are dry to the touch but still spring back, 5–10 minutes. Transfer to a wire rack. Repeat with remaining dough. Let muffins cool at least 30 minutes before splitting with a fork and serving.
Do Ahead: English muffins can be made 1 day ahead. Let cool and store in a resealable plastic bag at room temperature. Toast lightly before serving.
Donne : 5 douzaines / 4 petits moules à pain de 14.5 x 8 cm (5.5 x 3 po)
1 2/3 tasse ( 410 ml ) de babeurre ou même quantité de lait additionnée de 25 ml (5 c. à thé) de jus de citron
1/3 tasse ( 80 ml ) de sirop d’érable
3 tasse ( 750 ml ) de farine non blanchie ou tout usage
1 c. à thé ( 5 ml ) de bicarbonate de soude
1 c. à thé ( 5 ml ) de sel
1 c. à soupe ( 15 ml ) de poudre à pâte
1 1/2 tasse ( 375 ml 1/2 ) de canneberges séchées hachées
2/3 tasse ( 160 ml ) de pacanes hachées
2/3 tasse ( 160 ml ) d’abricots séchés coupés en juliennes
1/4 tasse ( 60 ml ) de graines de sésame
1/4 tasse ( 60 ml ) de graines de citrouille
2 c. à thé ( 10 ml ) de romarin frais haché finement (facultatif)
Si vous n’utilisez pas le babeurre, ajouter le jus de citron au lait et réserver sur le comptoir 15 minutes, puis ajouter le sirop d’érable. Sinon, ajouter le sirop d’érable au babeurre
Préchauffer le four à 350 ºF.
Beurrer et fariner les moules.
Dans un grand bol, mélanger le reste des ingrédients. Ajouter le liquide et mélanger juste ce qu’il faut pour incorporer tous les ingrédients, sans plus. Répartir dans les moules.
Cuire 35 minutes. Démouler les pains et laisser refroidir complètement. Emballer dans du papier aluminium et réfrigérer ou congeler une trentaine de minutes avant de couper en fines tranches à l’aide d’un couteau dentelé.
Chauffer le four à 300 ºF.
Déposer les tranches sur 2 plaques et cuire environ 15 à 20 minutes de chaque côté, ou jusqu’à ce que les tranches soient croustillantes, en prenant soin de changer la position des plaques à mi-cuisson.
Servir les craquelins chauds avec du beurre, ou froids avec du fromage.
Ils se conserveront une à deux semaines dans un contenant hermétique.
NOTE Les petits pains peuvent aussi être congelés, puis tranchés et cuits au moment désiré. Pour obtenir des craquelins plus secs, réduire la quantité de canneberges et d’abricots de moitié.
1) In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes.
2) Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny.
3) Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy.
4) Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2″ x 4 1/2″ bread pans.
5) Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they’ve crowned about 1″ over the rim of the pan, about 60 to 90 minutes.
6) Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they’re golden brown, and the interior registers 190°F on a digital thermometer.
7) Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Combine all the ingredients and mix and knead them together – by hand, mixer, or bread machine – until you’ve made a soft, smooth dough. Adjust the dough’s consistency with additionnal flour or water as needed; but remember, the more flour you add while you’re kneading, the heavier and drier your final loaf will be.
Cover and let the dough rise for 1 hour, until it’s puffy (though not necessarily doubled in bulk).
Transfer the dough to a lightly greased work surface and shape in into an 8-inch log.
Transfer the log to a lightly greased 8 1/2 X 4 1/2-inch loaf pan, cover the pan (a proof cover works well here), and let the bread rise until the outer edge has risen about 1 inch over the rim of the pan, about 1 hour.
Preheat the oven to 350 F.
Uncover the pan and bake the bread for 35 to 40 minutes, tenting in lightly with aluminum foil for the final 10 to 15 minutes if it appears to be browning too quickly.
Remove the bread from the oven, take it out of the pan, and place it on a wire rack to cool completely.
After 15 minutes, brush it with butter, if desired; this will give it a soft crust.
coarse white sparkling sugar for garnish (optional)
Preheat the oven to 375°F.
Line a muffin tin with papers, and grease the papers. Beurrer les moules à muffins.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt, then set aside.
In a large bowl, beat the butter and sugar with a hand-held or stand mixer, until light, fluffy, and almost white in color. Start the mixer at low speed until the ingredients are incorporated, then gradually increase speed to medium-high until the desired color and texture are reached.
Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition.
Add the vanilla and sour cream or yogurt, and mix until incorporated.
Add the dry ingredients and mix on low speed just until the batter is smooth. It will be thick.
Fold in the berries by hand.
Scoop the batter into the prepared muffin cups, using a heaping 1/4-cup for each. Sprinkle with regular granulated or coarse white sugar, if desired.
Bake the muffins for 18 to 24 minutes, until a cake tester inserted in the center of one comes out clean. Remove them from the oven, cool in the pan for 5 minutes, then remove the muffins from the pan to finish cooling on a rack.