How To make English Muffins In a Loaf

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
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My Mom's Wonderful English Muffin Bread

This is one of my most beloved recipes from my childhood! My mom has made this bread for as long as I can remember. And everyone who tries this bread LOVES it. I promise you will not be disappointed!

You can find the full bread recipe on my blog!


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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. ????

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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

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English Muffin Toasting Bread

This recipe, from King Arthur Baking, is a very simple way to achieve the flavour and texture of an English Muffin, but is much easier to make. Perfect for toasting with an open texture and great flavour.

Chapters/Time Codes:
0:00 English Muffin Toasting Bread
1:13 Ingredients
2:39 Make the dough
6:10 Fill the loaf tin and proof
8:03 Preheat the oven
8:19 Bake the bread
9:28 Result

Recipe:

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Homemade English Muffins Bread Machine Vs Regular Mixer

Freshly baked homemade English muffins with a crispy crust and a soft buttery center for a special breakfast. You will be surprise how easy it is to make them, either in a bread machine or with a mixer. Top them with butter and jam or bacon and egg, you will never buy them already made again.

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Serving English muffins (0:00)
Making the dough (0:39)
Make the dough with a bread machine (1:33)
Prepare the griddle (1:54)
Pour the dough (2:14)
Turn them on the other side (2:28)
Serve with butter and jam (2:50)
Or make a complete breakfast (3:06)

English Muffins #shorts

Ep.4 in my 'From Scratch' series, English muffins. If there is one bread you should make yourself, this is the one! Written recipe below...


Ingredients:

260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt

Method:

1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!

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