Monticello Muffins

A version of this labor-intensive recipe exists in Jefferson’s hand. Also known as English muffins, these muffins have an uneven honeycomb texture best retained by splitting with the tines of a fork instead of with a knife.

2 1/2 cups bread flour
4 teaspoons active dry yeast
2 teaspoons salt
1 teaspoon sugar
1 1/2 cups warm milk or water (120ºF)
2 tablespoons melted butter or oil
1 cup whole wheat flour
Brown rice flour

Combine 1 1/2 cups of the bread flour, the yeast, salt, and sugar in a mixer bowl. Stir in the milk and butter and beat at low speed for about 1 minute. Beat at medium speed for 2 minutes.

Add the remaining bread flour and the whole wheat flour to make a dough. Beat well for 3 to 5 minutes. If too stiff for the mixer, beat by hand with a wooden spoon, 5 to 7 minutes. Mix until smooth. The mixture will be too sticky to knead. Place in an oiled bowl and let rise until doubled, about 50 minutes.

Dust a greased baking sheet with brown rice flour. Shape the dough into 12 rounds, about 4 inches across and 3/4 inch thick. Cover with a clean dishtowel and let rise for 35 to 40 minutes, or until doubled in height. Muffins will lose their shape if they rise too long.

Bake the muffins in a heavy skillet or on a griddle over medium heat, 8 to 10 minutes on each side. Turn more than once if muffins appear to brown too fast.

Makes about 12 muffins.