ENGLISH MUFFIN Breakfast Casserole
ENGLISH MUFFIN Breakfast Casserole
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Delicious Bread For Breakfast, I've been doing it for 20 years, it has never misled me!
Anyone can make this easy Bread! The most delicious bread for breakfast that you have never eaten. No oven, I've been doing it for 20 years, it has never misled me! Fast and tasty recipe.
Bread recipe ingredients:
1 cup warm water (200 ml)
1 tbsp yeast (10 grams)
4 tsp sugar
1/3 cup vegetable oil (60 ml)
1 cup warm milk (200 ml)
1/2 tsp salt
5 cups of flour (600 gr) + ~30-50 gr to work with dough
100 gr butter
The glass I used is 200 ml.
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B Hal T on Tip Top English Muffin
Fantastic English Muffin Recipe
These Fantastic English Muffins can be made at home without an oven. If you are inexperienced with high hydration doughs be sure to watch the video for tips on handling this type of dough.
More details can be found at -
The Recipe
Makes 12 75g (2.6 oz.) Muffins
The Sponge or Pre-ferment
230g of King Arthur Bread Flour
355g of water
30g of honey
2.5g of yeast (3/4 tsp)
The Flour Mixture
230g of King Arthur Bread Flour
30g of dry milk powder
2.5g of yeast
62g of soft unsalted butter
12g (2 tsp) of salt (reserved)
semolina (or corn meal) flour for dusting baking sheets.
The Method
1. Combine and mix the sponge ingredients until silky and smooth.
2. Combine and mix the first three ingredients of The Flour Mixture. Sprinkle this on top of the Sponge. DO Not mix into the sponge.
3. Cover with plastic wrap. Allow the sponge to ferment at room temperature for up to 8 hours or overnight in the refrigerator.
4. When Sponge is ready, add butter butter and mix the Flour Mixture into the Sponge until the two combine. Cover with kitchen towel and allow the dough to rest for 20 minutes.
5. Add salt and continue mixing/kneading. If you are using a stand mixture, the dough will pull away from the bowl sides and wrap around the dough hook.
6. Allow the dough to rise in the refrigerator. Chilling the dough will make it easier to shape the muffins.
7. Divided the dough into 12 equal parts and shape (see video for tips on shaping a wet dough). Place muffins on semolina floured baking sheets.
8. Allow the muffins to rise until very puffy looking.
9. Gridle in an iron skillet on medium low. Cover for 8 minutes or until the bread sets. If you flip them too early, the dough will collapse.
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Cooking PORTUGUESE Food - Baking ENGLISH Muffin Bread - Travel Vlog - Portugal - England - USA
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Heartwarming Homemade English Muffins | Dorie All Day
Sure you can buy good English muffins at the supermarket, but homemade ones have a beautifully developed wheat flavor with gentle hints of sourdough. They toast brilliantly and have that satisfying bit of extra chew. Dorie's version is cooked on a griddle, finished in the toaster, and slathered with butter and jam. Yum! GET THE RECIPE ►►
PREP TIME: 4 hours
COOK TIME: 4 minutes
MAKES: 12
INGREDIENTS
1 cup (240 milliliters) warm water
1/2 cup (120 milliliters) milk, at room temperature
2 tablespoons flavorless oil, such as canola
3 3/4 cups (510 grams) all-purpose flour, plus more for dusting
2 tablespoons sugar
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant dry yeast (such as Saf, Fleischmann’s, or Red Star)
Cornmeal, for dusting
Butter, for griddling
Butter and/or jam, for serving
Excerpted with permissions from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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