Home Page Image
  Oven bottom muffins... the bagel of the North.

Muffin Recipe


Kaybezy's bomb proof method

400g strong bread flour
1/2 tsp salt
1 tsp sugar
1 sachet instant dried yeast
1 desert spoon sunflower oil
1 tablespoon  butter
3 fl ozs (85 ml) whole milk
6 fl ozs (170 ml) warm water

Using a Kenwood or similar mixer with dough hook.
Place the flour in the bowl, add the salt and sugar, blend by hand with a whisk.
Add the yeast, then blend again with a whisk.
Add the butter and oil, place bowl on mixer.
On 1/2 speed, blend for about 1 min.
Pour the milk and warm water into a measuring jug and, while still at 1/2 speed, add the liquid to the mix around the rim of the bowl to distribute the liquid evenly.
Allow it to ''pick up'' the mix a little, 1 min, then on speed 1 mix until all the mix is picked up (it will), then mix for 5 mins.
Remove hook and dough, remove dough from hook, and replace in the bowl. Ppress down lightly.
Cover bowl (not dough) with cling film, and leave in a warm place for 1 hour.
Turn out on floured surface and form into a bread stick shape and divide the mix into 6 or 8 pieces, according to size required.
Roll into a ball with your hands, until cool and slightly sticky.
On floured surface, press lightly with hand, then with a small floured bread board,
press down hard to form a round.
Place on a greased baking tray, leave in a warm place for 30 mins.
Pre heat fan oven to 200°C.
After 30 mins, using a floured coaster or similar, press down on each muffin
and reduce the risen amount by more than half, make hole in the centre with finger.
Place tay in the hot oven, 2nd position down, and bake for 11 mins, turning the muffins over at 6 mins.
Cool on a wire rack and Robert is your auntie’s husband.
Oven bottom muffins kaybezy style - Happy baking!


Ronald Hansen has given me the following recipe. This has been tested by Keith Boyden using a quarter of the quantities shown. They look great - click here for a picture - but read his comments below.

Firstly, the muffin was real bread with no additives like Ascorbic acid, Potassium, Emulsifiers, crumb softeners, shelf extenders, mould inhibitors, and all the other E numbers associated with food today. The ones found in the supermarkets do of course, along with almost all other manufacturing units making a variance on Bread and Bread Rolls will use the chemical dough developers available. The muffin was around before the Chemical and Mechanical Revolution of the 1960s.  So, from this point onwards, think Baking.
The method is as important as the recipe. The water content is as important as the Method. The temperature is as important as the Water content. We are looking for a soft dough about 27°C.

The following recipe is free from all additives and made from the same range of ingredients and production methods common to Bakers up to the chemical changeover of the 1960s.

Flying Ferment:

  • Canadian Spring flour (Strong) - 1lb
  • Sugar - 3oz
  • Milk Powder - 3oz
  • Yeast - 5oz
  • Water (warm) – 3.25Pts

Whisk all ingredients together in a bowl with room to spare x 4.  Let it stand for approx 20 mins until it rises and the surface starts to crack. Do not leave it to fall.  Next, add the flying ferment to the remaining ingredients:-

  • Flour - 6 lbs
  • Salt - 2oz
  • Sugar - 3oz
  • Shortening or Lard - 10oz

Mix to a smooth dough approx 15 mins by machine.
Give a Bulk Fermentation Time (BFT) about 15 mins depending on final dough temp.

This recipe doesn’t say what happens next.  I’m guessing that you need to shape the dough as required, allow to rise, then bake at around 200°C. I'll provide more details when I've had chance to try making them.

Comments on this recipe from Keith Boyden:

"I can tell you that for me at least its a difficult one, though I have to say I reduced it to a 1/4, there is in my opinion something wrong with it. I followed it to the letter; the so called "flying ferment" is difficult to bring together. I did achieve it with more liquid, and it did eventually increase in size, I then added it to the remainder of the ingredients, and again found it difficult to bring together, my KENWOOD did not care for it much also. When rolled & cut into rounds, they did not increase much in size, when baked, they did but not as much as expected. Cold, cut, and buttered, they taste O.K., and are soft, and do have a close to the taste required. I will try as a bacon / sausage buttie, and toasted, but I wont be making any more, unless some one can shed more light on the recipe. As written, it's far to much for domestic use."

I've received the following contribution from Adam Ross:

Just a quick note on the recipe as tried by Keith Boyden - I think he must have made a mistake converting, so have converted to bakers % to make it easy to scale.

Also, I would never normally put anything other than flour, water and yeast in a flying ferment. Maybe there's a reason I'm missing.

Take total flour as 100%, everything else relative to that (i'm going to make a batch now based on 500g)

Flying Ferment:
Flour - 14%
Sugar - 3%
Milk Powder - 4%
Water - 58%

Final Dough:
Flour - 86%
Salt - 2%
Sugar - 2%
Fat - 9%

Hope this helps : )



      © 2008 Mat Bennion