Table Talk Tuesday – English muffins!

Welcome to Table Talk Tuesday!

 

This blog features life hacks for sheltering in place. Today’s video features church member Jack H. wondering what to do when he didn’t have what he wanted for breakfast – he made his own English muffins! In the video, Jack demonstrates the recipe and adds his own helpful hints. The recipe is at the end of this post.

Jack H. mixing ingredients for English muffins
Mixing the dough…

 

In other news, the church building is closed until further notice. All meetings, services, gatherings are now online. If you need a meeting set up on Zoom, please let Rev. Marian or Rev. Eric know and we will help.

All church drop-offs for food and non-derisible items for Jacques (Athens) or the Emergency Food Drive for Undocumented Workers in Columbus are suspended. The Food Drive is sponsored by UU Justice Ohio and is supported by First UU. You may donate to the Food Drive here. (Monetary donations allow the Food Drive to purchase goods at discount prices.)

Auction items that were purchased that have event dates during this time of sheltering in place have been suspended. The donors may contact you for alternate dates if feasible. Thank you for your patience and generosity.

 

If you’d like to chat, we have a place! Go to Discord.

Also, chat live on our Community Chat Time on Thursday evenings from 7–8.

Sunday services are live online at 10am each week and posted later on our website.

 

Take care and I’ll see you online soon.

🙂 Rev. Marian

 

English muffins

Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting

Mix warm water and sugar in a large bowl and sprinkle yeast on top. Let rest, covered, for 10 minutes.

Add oil and salt to mixture and then add in the flour until it is only slightly sticky.

Put dough on floured surface and knead for 3-4 minutes. Add flour if necessary to stop dough from sticking to kneading surface.

Put the dough into an oiled bowl and cover with a towel until the dough has doubled in size. About 1 hour.

Knead the dough a couple times and then divide into 10 equalish balls.

Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.

Heat a frying pan on low heat and lightly oil. Place as many of the muffins in the pan as you can and cook for about 8 minutes or until brown on the bottom. Flip and cook another 5 minutes or until done.

Repeat with remaining dough balls.