Professional Baker Teaches You How To Make ENGLISH MUFFINS!
Chef Anna Olson demonstrates how to make her delicious English Muffins recipe and her Eggs Beneict with Avocado Hollandaise recipe! Follow along with the recipes below and you'll enjoying these breakfast classics in no time flat!
Subscribe for more video recipes:
Recipe
Makes 16 muffins
Ingredients
Starter:
2 cups (500 mL) lukewarm water
2 2/3 cups (400 g) bread flour
1 ¼ tsp (5 g) dry instant yeast
1 tsp (6 g) honey
Dough:
4 cups (600 g) bread flour
2 Tbsp (30 g) unsalted butter, at room temperature
1 ¼ cup (310 mL) lukewarm water
1cup + 2 Tbsp (300 g) starter
2 ¼ tsp (1 pkg) (8 g) instant dry yeast
1 Tbsp (15 g) salt
1 Tbsp (12 g) sugar
cornmeal, for sprinkling
Directions
1. Prepare the starter 12 to 24 hours ahead of making the dough. In a mixing bowl, stir the water, flour, yeast and honey together using a wooden spoon until blended (the mixture will be soft and stretchy). Cover (leave lots of space for the bubbles to grow) and leave on the counter to rise for a day. It will make more than you need for this recipe, but once the muffins are made, you can add more flour & water and keep the starter going – it will improve over time (and needs feeding every other day) and should be stored in the fridge after the first 2 days.
2. For the dough, place the flour in the bowl of a stand mixer fitted with the hook attachment and add the butter. Use a pastry cutter to work in the butter by hand, until pieces of butter are no longer visible.
3. Add the water, starter, yeast, salt and sugar and mix the dough on low speed until blended and continue to mix on low speed for about 5 minutes, until the dough is smooth and elastic. Place the dough in a bowl, cover the bowl with plastic wrap and let it sit on the counter for about an hour, until doubled in size.
4. Turn the dough out onto a lightly floured work surface and roll it out with a rolling pin (sprinkling with flour as needed) to just over ½-inch (12 mm) thick. Use a 3 ¼- 3 ½ -inch (8 - 8.5cm) round cookie cutter to cut out circles. Sprinkle a parchment-lined baking tray with cornmeal and place the muffins on the tray. Sprinkle the tops of the muffins with cornmeal, cover with a tea towel and let rest 20 minutes.
5. Preheat the oven to 400 F (200 C). Heat a griddle pan over medium high heat and grease lightly. Griddle the muffins (don’t overcrowd the pan – you may have to do this in batches) 2 minutes on each side, until browned. Once all the muffins are griddled, bake them for about 10 minutes, until browned a little further. Cool the muffins for at least 30 minutes before enjoying.
The muffins can be enjoyed the day they are made, or they can be toasted the next day. To serve, use a fork to split the muffin in half before toasting.
Eggs Benedict with Avocado Hollandaise
Serves 4
Ingredients
Avocado “Hollandaise:
1 ripe avocado
½ cup (125 mL) water
½ cup (125 mL) Greek Yoghurt
¼ cup (60 mL) vegetable oil
2 Tbsp (30 mL) lime juice
salt & pepper to taste
Eggs & Assembly:
4 English Muffins, split and toasted
8 slices ripe tomatoes
1 Tbsp (15 mL) white vinegar
8 eggs
2 Tbsp (15 mL) chopped fresh chives
salt & pepper
1. For the “hollandaise”, puree the avocado with the water, yoghurt, oil and lime juice in a blender on high speed until creamy and smooth. Season to taste and set aside until ready to serve (only chill if making ahead of time.)
2. Arrange the toasted English muffins (buttered, if you wish) on a baking tray lined with parchment paper and place a tomato slice on each. Hold the tray in a 300 F (150 C) oven to keep warm while preparing the eggs.
3. For the poached eggs, bring a medium saucepan filled with water to just below a simmer (you should see bubbles forming at the bottom of the pot, but not breaking the surface of the water). Add the vinegar. Break an egg, one at a time, into a small dish. Give the water a stir to create a swirling motion and then drop the egg in close to the centre of the pot – the swirling motion will help shape the poached egg nicely. You can add up to 4 eggs in one poaching session, but add them one at a time. Poach the eggs to the desired doneness (2 to 4 minutes) and lift them out with a slotted spoon and place each onto an English muffin. Put the tray back in the oven to keep warm while finishing the eggs.
4. To serve, arrange 2 muffins on each plate and spoon the avocado “hollandaise” overtop. Sprinkle the dish with chives and a little salt & pepper and serve immediately.
Shop Anna Olson Cookbooks:
Follow Anna on social media:
Pinterest:
Twitter:
Facebook:
Instagram:
Anna's Official Website:
Follow Oh Yum on...
Facebook:
Pinterest:
Official Oh Yum Website:
#OhYum
The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
slightly sticky.
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
balls.
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
To see the products we use and recommend from Amazon visit our Amazon Store at:
Etsy Shop
If you would like to support the homestead AND receive exclusive videos, blog posts and discounts for our Etsy shop consider supporting us on Patreon.
You can also support us through PayPal at:
info@livingtraditionshomestead.com
Also check out our Etsy Store for handmade items from the homestead:
Our new rabbit cookbook can be found here:
Printed Copy:
Amazon Kindle Version:
****** Connect with Us! We'd Love to get to know you! ******
Website: LivingTraditionsHomestead.com
Facebook: facebook.com/livingtraditionshomestead
Instagram: instagram.com/living_traditions
****** Email Us ******
info@livingtraditionshomestead.com
Send Snail Mail to:
Living Traditions Homestead
PO Box 323
Ava, MO 65608
****** About Living Traditions Homestead ******
Living Traditions Homestead is all about living a simple and sustainable way of life. We believe the world has gotten too “busy” and that people are missing out on many of the true blessings this world has to offer. We started as a small urban homestead in Gilbert, AZ and after the city grew up around us, decided it was time leave corporate America and take a big leap of faith by moving our family to the Missouri Ozarks.
We put out 3 new videos every week! Tuesday, Thursday and Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we transition from city dwellers to full time homesteaders!
We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
English Muffin Toast | Good Breakfast
Thank you for watching my video,
English Muffin Toast | Good Breakfast
In this video, I'll walk you through how to cook English Muffin Toast. Spread a thin layer of maple syrup over the bacon slices after patting them dry and sprinkling them with brown sugar (both sides) Preheat the oven to 350 degrees Fahrenheit. Bake for 30-35 minutes, or until done. Check after 20 minutes; thin bacon may require less time.
Get your Revolution toaster today, use code Albert to get 10%off!
Ingredients
Egg
Cheese
English Muffin
Bacon
Maple syrup
Brown sugar
ABOUT MY CHANNEL????
My channel is dedicated to the creation of recipes and the preparation of various dishes from around the world. It has short videos in which you can cook from scratch in an easy manner.
Don't forget to subscribe to my channel
????CHECK OUT MY OTHER VIDEOS
➡️Wasabi Steak | We hit 1.7M Subscribers
????
➡️Bunny Chow | South African Street Food | Thank you for SuperThanks Appreciate it so much
????
➡️BaCONE and Fried Chicken | edited from the comments
????
➡️Im not sure about his taste but this one was good ???? BTW we hit 1.6M ????
????
➡️Dads cookin Turning Red | Actually was so good
????
FOLLOW ME ON SOCIAL
Get updates or reach out to Get updates on my Social Media Profiles!
➡️Facebook
????
➡️Instagram
????
➡️Snipfeed
????
albert_cancook
#maplesyrup
#bacon
#shorts
#breakfast
#recipe
#revolutiontoaster
#revolution
Related Searches:
English toasting bread
English muffin toasting bread
English muffin bread machine
whole-wheat English muffin bread recipe
English muffin toasting bread recipe
grandma's English muffin bread recipes
bread toasting
toasting bread
English muffin bread
English muffin bread recipe
recipe for English muffin bread
ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
Did you know that you don't need an oven to make English muffins? ???? Here's how you do it. ????
Join the Emmy League of Adventuresome Eaters & find me here:
???? Merch:
❤️ Subscribe:
???????? Website:
???? Twitter:
???? Instagram:
???? Facebook:
⏰ Tiktok:
???? Cameo:
????: emmymade extras:
To find links to the tools and books I use in the kitchen visit my Emmymade Amazon shop:
English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
This video IS sponsored. Thank you, BetterHelp! ???????? #ad #sponsored
The Bread Baker's Apprentice by Peter Reinhart (Amazon affiliate link):
Beard on Bread by James Beard (Amazon affiliate link):
English Yeast Breads by Elizabeth David (Amazon affiliate link):
Zojirushi griddle (Amazon affiliate link):
SAF instant yeast (Amazon affiliate link):
Saco buttermilk powder (Amazon affiliate link):
Disclaimer:
Some of the above links are Amazon affiliate links and I receive a small commission with each sale at no extra cost to you. Thanks so much for the support.
'Beyond the Ponds,' 'Nordic Characters 1,' 'Neo Two K Six,' & 'Mrs. Right' are courtesy of epidemicsound.com, and 'Sprightly' is from iMovie. You've made it to the end -- welcome! Did you find the hidden word? Comment: BURP!
The BEST English Muffin Recipe | Breakfast Sandwich Bonus | 24 Hour Cold Ferment
Welcome to Cooking with @cheftuan Here is the recipe for the BEST English muffins.
PLEASE NOTE. IMPORTANT!
This recipe requires 24 hours to cold ferment in your fridge. If you want these delicious English Muffins for Saturday morning, you need to start Friday morning.
English Muffin Recipe: (Makes 12)
* 598 g bread flour
* 448 g warm whole milk (Heated to 105F)
* 6 g instant dry yeast
* 16 g kosher salt
****** 7 g diastatic malt powder ******* Optional but recommended
Step 1: Bloom your yeast in the warm milk while you get other ingredients ready.
Step 2: Combine all dry ingredients in the mixing bowl. Stir to combine.
Step 3: Once your yeast is frothy, add into mixing bowl with the dry ingredients.
Step 4: Turn mixer on low and let mix for 4-5 minutes or until the sides of the bowl are clean.
Step 5: Gently knead and shape into a big dough ball.
Step 6: Place doughball into a bowl and cover with plastic wrap. Place in fridge for 24 hours.
Step 7: Next day, remove doughball from refrigerator and portion out to 87g doughballs. (Makes 12)
Step 8: Fold and knead into tight round doughballs.
Step 9: Dip doughball into semolina flour and place on a Silpat or parchment paper lined sheet pan.
Step 10: It took me 2 hours for my doughballs to double in size.
Step 11: Heat griddle or pan (dry no butter or oil) to gas mark 3 or low.
Step 12: Gently place the doughballs on the griddle and gently cook for 5 minutes each side. (If your muffins are getting too dark before they are cooked through, TURN YOUR HEAT DOWN.
*** I like to cook the muffins all the way through on the griddle. It may take about 15-20 minutes total for each batch.
Step 13: Should sound hollow when you tap on them. If not, keep cooking them.
Step 14: Place cooked muffins on a wire rack to completely cool BEFORE you break them open.
Step 15: Continue cooking the remaining English muffins until you are done.
Step 16: Enjoy with butter and jam or make your favorite breakfast sandwich!
Here is a little excerpt on what diastatic malt powder is from
Let your breads rise higher and brown easier!
Diastatic malt powder is the secret ingredient savvy bread bakers use to promote a strong rise, great texture, and lovely brown crust. Especially useful when flour does not have barley malt added, as is true for most whole wheat flour and many organic flours. Active enzymes in diastatic malt help yeast grow fully and efficiently throughout the fermentation period, yielding a good, strong rise and great oven-spring. Add only a small amount: 1/2 to 1 teaspoon per 3 cups of flour. Try using it in yeasted doughnut batter or in soft pretzels!
Normally you don't want English muffins to rise too much, but the malt powder creates a nice flavor in which I am a fan.
Bread Machine English Muffins || Cheaper and Healthier Than Store-Bought!
Don't pay high prices for English muffins! Make your own with these easy and healthier Bread Machine English muffins!
Printable recipe::
Jalapeno Cheese Bread:
Bread Machine Cinnamon Raisin Bread:
Bread Machine Cinnamon Rolls:
Bread Machine Breadsticks:
For more meal planning tips, meal prep ideas, or freezer meal recipes, be sure to visit my blog where I post twice a week:
If you sign up for my newsletter, you'll always be in the loop of new posts and grocery tips!