Basic English Muffin Recipe
|
|
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Split and toast. Great with butter, or cream cheese and jam.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Split and toast. Great with butter, or cream cheese and jam.
English Muffin Recipe from King Arthur Flour (cooked on a griddle)
|
Place the following into a mixing bowl, or into the pan of your bread machine:
1 3/4 cups lukewarm milk 3 tablespoons butter 1 1/2 teaspoons salt 2 tablespoons granulated sugar 1 large egg, lightly beaten 4 1/2 cups (19 ounces) King Arthur Unbleached Bread Flour 2 teaspoons instant yeast This is going to be a very soft dough, so you’ll need to treat it a bit differently than most yeast doughs. If you have a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy. If you have a bread machine, simply use the dough cycle. Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puff (1-2 hours). Next, prepare your griddle. Whatever you use – an electric griddle, stovetop griddle, frying pan, electric frying pan – sprinkle it heavily with semolina or farina (e.g., Cream of Wheat), which will give the muffins their signature crunchy crust. If you’re using a griddle or frying pan that’s not well-seasoned (or non-stick), spray with non-stick vegetable oil spray first, before adding the semolina or farina. You’ll need to cook the muffins in shifts. |
Divide the dough into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter. Sprinkle the tops of the muffins with additional semolina or farina. Cover the muffins (a piece of parchment works well), and let them rest for 20 minutes. They won’t rise like crazy, but will puff a bit.
To cook the muffins, you'll need to find the exact amount of heat that’ll cook the muffins all the way through and brown them perfectly – simultaneously. Cooking the muffins for about 15 minutes per side over VERY low heat usually works well. If you find your muffins are browning too quickly, turn the heat down. If they’re already as brown as you like, but still not cooked through, don’t panic; you’ll be able to finish them off in the oven. Within a few minutes of when you’ve begun to cook the muffins, they’ll start to puff dramatically. You want English muffins, not dinner rolls, so weigh them down gently to prevent further rising. A piece of parchment atop the muffins, and a baking sheet atop the parchment, works perfectly. If they run into one another as they rise, simply use a sharp knife to gently cut them apart and separate them. You might notice that the farina/semolina burned on the pan, but not on the muffins! Check the inside of the muffin. If the edges look good, full of nooks and crannies but the center is a bit doughy, Into the oven they go – 350°F for about 10 minutes should do it. You want the muffins’ centers to register right around 200°F on your digital thermometer. Let the muffins cool thoroughly before enjoying. And remember: use an English Muffin Splitting Tool, not a knife to cut them. You want to preserve the wonderful nooks and crannies. Knife-cut muffins won’t have those. |
English Muffin Recipe from King Arthur Flour (baked in an oven)
|
While the interior of an oven-baked English muffin isn't filled with the signature fissures of a griddle-baked English muffin, their texture is still craggy enough to trap and hold butter and jam. Yum!
|
|
Gold Medal Flour Cinnamon Raisin English Muffins
|
|
Heat the water in a small microwavable bowl on high heat for 1 minute. Let rest a few minute before stirring in the yeast and 1 tablespoon sugar. Let proof for 10 minutes. In another small microwavable bowl, heat the milk on high heat for 1 minute. Set aside. Melt the butter in another small bowl. In the bowl of an electric mixer fitted with the whisk attachment, whisk together the flour, cinnamon and salt. Switch to the paddle attachment and while the mixer is on low speed, add the melted butter, warm milk and yeast mixture. Mix on low speed until just combined. Add the raisins and mix another minute until they're dispersed throughout the dough. The dough should be sticky. Remove dough to a lightly greased bowl and cover with plastic wrap. Let rise in a warm place until doubled in size, about 1 hour. Once dough has risen, press out onto a large piece of parchment paper to about 1-inch thickness. Using a biscuit cutter or top of a round glass, cut the dough into 3 1/2 inch size English muffins. Repeat pressing and cutting dough until you have 10 muffins. Heat 2 tablespoons butter in a non-stick skillet over low heat. Place 5 English muffins in the skillet at a time and cook until browned and crisp on each side and baked throughout, about 8 minutes per side. Transfer to a wire rack to cool completely. An English Muffin Splitter preserves the texture better than slicing with a knife.
