How To make English Muffins 3
Ingredients
SPONGE:
1/4
cup
water, warm
1
sugar, pinch
1
each
yeast, active dry, package
1 1/2
cup
milk, warm
2
tablespoon
butter, unsalted, cut in small pieces, softened
1
tablespoon
honey
2 1/2
cup
flour, all-purpose
DOUGH:
1 1/4
teaspoon
salt
2 1/4
cup
flour, all-purpose
1
cornmeal
Directions:
Sponge: butter a 4 quart mixing bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.
While yeast is dissolving, in buttered bowl combine warm milk, butter and honey. Stir until butter is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover and let rise in warm place until doubled, about 30 minutes.
Dough: butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking.
Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. Sprinkle board generously with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll half the dough at a time 1/2 inch thick. Cut with a floured biscuit cutter into 3 inch rounds. Repeat with remaining half of dough. Knead, reroll, and cut dough scraps once, if desired.
Arrange dough rounds on ungreased baking sheets 2 inches apart. Cover and let rise in a warm place until double, about 30 minutes.
Heat a lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes until done in center. Cool on racks. Repeat cooking remaining muffins.
Split muffins in half crosswise with the tines of a fork.
How To make English Muffins 3's Videos
BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro
Easy Homemade English Muffins Without Special Tools
You can make no-bake homemade English Muffins at home without english muffin rings, and without special tools. These are one of the easiest breads I think I've ever made. All you need is a bowl and a pan and you're pretty much set. Plus they're super nostalgic and delicious. Get your butter soaked nooks and crannies from scratch.
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Ingredients you'll need:
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil
How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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USA
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How to Make English Muffins | Perfect Homemade McMuffins | Recipe
Making your own McMuffins is easier than you might think. As I will demonstrate in this video. They are the perfect treat and way better than the ones you buy. Plus, you can fill them with your favourite fillings.
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Principles of Baking
The Steps of Baking
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Homemade English Muffins
These five-ingredient, no-knead English Muffins are the BEST English Muffins of all! I'm talking about nook-and-cranny nirvana, baby. I love the muffins split and toasted for sandwiches, hamburgers, and more. Thanks for watching!
Printable recipe:
Presto Electric Skillet
Ingredients for 8-9 English Muffins
1 cup warm (105-110°F) water
1/2 cup warm (105-110°F) milk
2 1/4 teaspoons (one envelope) active dry yeast
2 1/2 cups all-purpose flour
1 1/2 teaspoons salt dissolved in 3 tablespoons warm water
Jennifer Garner's Pretend Cooking Show - Episode 3: Huckleberry English Muffins
DESCRIPTION:
Pretend Cooking Show, Episode 2: Huckleberry English Muffins by Zoe Nathan. #icrackmyselfup #pretendcookingshow #notaprettybaker
Get her very delicious cookbook here:
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Huckleberry English Muffins recipe:
3 cups buttermilk
2 tbsp active dry yeast
3 tbsp unsalted butter (room temp)
3 tbsp honey
6 cups bread flour
1/4 cup sugar
4 1/2 tsp kosher salt
1 cup cornmeal
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1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth.
•
2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
•
3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness.
•
4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough.
•
5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning.
•
6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle!
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7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown.
•
8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light when lifted from the pan. If working in batches, bake each batch as it comes off the griddle.
•
These keep, tightly wrapped, at room temperature, for up to 3 days; or frozen, for up to 1 month. Enjoy!
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Song: Scrapping and Yelling by Mark Mothersbaugh
DATE: 13, January 2018.