How To make Basic English Muffins
----------------------------YEAST-FLOUR MIXTURE---------------------------- 2 c All-purpose flour
2 tb Sugar
2 ts Salt
1 Envelope active dry yeast
LIQUID MIXTURE:
1 3/4 c Milk
1/4 c Water
1 tb Butter
REMAINING INGREDS:
1 Egg
4 c All purpose flour, divided
1/2 c Cornmeal
Yeast-flour Mixture: In large bowl of mixer stir together 2 c flour, the sugar, salt and dry yeast; set aside. Liquid Mixture: Heat milk, water and butter until very warm (120 to 130 degrees F). Add gradually to yeast-flour mixture and beat at
medium speed 2 minutes. Add egg and 1 c flour; beat at high speed 2 minutes. Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky. Cover with plastic wrap and let rise in warm, draft-free place until double, about one hour. Punch down. Cover and let rise again until double, about 45 minutes. Punch down. On lightly floured surface roll out 1/2 inch thick. With a 3 1/4 inch round cutter cut out muffins. Sprinkle cookie sheets lightly with cornmeal. Add muffins, about 1 inch apart. Sprinkle with additional cornmeal. Cover; let rise until double, about 45 minutes. Heat lightly greased griddle or heavy skillet. With wide spatula carefully remove muffins (do not compress or puncture or they will collapse) to griddle. Bake over very low heat 8 to 10 minutes on each side until light brown. (Muffins should
sound hollow when tapped) Cool on racks. To serve, split with fork tines; toast. VARIATIONS - ONION: Add 1 envelope onion soup mix and 3 T nonfat dry milk to yeast-flour mixture and decrease salt to 1 t. Increase butter to 2 T. Substitute 1 3/4 c water for the milk in liquid mixture (total 2 c water).
How To make Basic English Muffins's Videos
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
English Muffins | Basics with Babish
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English Muffins (No Knead)
How to make delicious English muffins, easy no knead method, simple full instructions, from start to finish.
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FOOLPROOF ENGLISH MUFFIN RECIPE | Tons of Nooks and Crannies!
That's right, here is your unofficial guide to making foolproof English muffins at home! It only takes a few hours from start to finish, but most of that is waiting around for the dough to rise! The secret to a muffin with tons of nooks-and-crannies is a wet dough. This dough is plenty wet while still being easy enough to handle.
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HOMEMADE ENGLISH MUFFINS RECIPE
(makes 8 muffins)
Water, 145g | 2/3 Cup
Sugar, 6g | 1 tsp.
Dried Yeast, 4g | 1 tsp.
Salt, 6g | 1 tsp.
Buttermilk, 125g | about 1/2 Cup
Egg White, 40g | one white
Bread Flour, 360g | 3 Cups
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English Muffins // Basics
English Muffins // Basics
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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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