Recipe

Best Bran Muffins Recipe

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Ingredients

3 tb Ice water;
2 tb Sugar;
5 1/2 c Unbleached white flour
1/2 c Chilled butter
1/2 ts Salt

Directions

Step #1 To make by hand, salt, mix the flour, if using, & sugar, in a large bowl.
Step #2 Work the butter into the flour with a knife, pastry cutter, or your fingers until the mixture resembles coarse meal.
Step #3 Sprinkle top the ice water onto the crumbly dough and, with your hands, push the dough from the sides to the middle of the bowl to form a ball that holds together.
Step #4 Transfer to a work surface.
Step #5 Cut the dough in half, place half on top of the other, & press down.
Step #6 Repeat the cutting & pressing steps three or four times until all of the water is incorporated into the dough & it clings together.
Step #7 On a floured surface, carefully flatten the ball of dough with a rolling pin.
Step #8 Starting from the center, roll the dough into a circle about an inch larger than the diameter of the pie pan.
Step #9 Lift the dough into the pan.
Step #10 Fold the edges under & crimp with your fingers or a fork.
Step #11 To make in a food processor/blender, cut the butter into 1inch pieces and place them in the bowl of the food processor/blender.
Step #12 Add the flour, salt, & sugar.
Step #13 Process until all of the ingredients are incorporated.
Step #14 With the processor on, add the water a tbsp at a time until the dough begins to clump but is still crumbly.
Step #15 Continue to drizzle a little water & pulse the food processor/blender, stopping to test the dough with your fingertips to see if it is moist enough to hold together.
Step #16 When you can gather the dough into a ball, place it on a lightly floured surface, remove it from the processor, & roll out and fit into the pan as above.
Step #17 Yield: one 10 inch single pie crust (for a twocrust pie, double the quantities) CHEF DU JOUR WYNELLE STEIN SHOW# DJ9511.
Enjoy the Best Bran Muffins recipe