*INGREDIENTS* 1 qt Water
2 oz Yeast
1/2 lb Potatoes
1/2 oz Salt
Flour *DIRECTIONS* MUFFINS: Wash, peel and boil the potatoes, rub through a colander, add the water (just warm enough to bear the hand in it without discomfort); then dissolve the yeast and salt in it, and stir in sufficient flour to make a moist paste. Beat it well in a deep bowl and then clear off the paste from the hands; cover over with a clean cloth and leave it to rise in a warm place. When it has well risen, and is light and spongy, turn it out on the table, dredge over with flour, and then divide it off into pieces about 3 oz in weight, roll them up into round shapes, and set them on a wooden tray, well dusted with flour to prove. When light enough, see that the hot plate is hot, and then carefully transfer the muffins from the tray, one at a time, using a thin tin slice for the purpose, taking particular care not to knock out the proof or the muffins will be spoilt. When they have been properly cooked on one side, turn over with the slice and cook the other side. When the muffins are done, brush off the flour, and lay them on a clean clothe or sieve to cool. To toast them, divide the edge of the muffin all round by pulling it open to the depth of about 1 inch with the fingers. Put it on a toasting fork and hold it before a clear fire till one side is nicely browned, but not burnt; turn, and toast it on the other. Do not toast them too quickly, otherwise the middle of the muffin will not be warmed through. When done, divide them by pulling them open; butter them slighlty on both sides, put them together again, and cut them into halves. Pile on a hot dish and send quickly to table. Time: 25 to 30 minutes to bake. Sufficient for about 2 dozen muffins. CRUMPETS: Proceed exactly the same as directed for Muffins (above), but stir in only half the quantity of flour used for them, so that the mixture is more of a batter than a sponge. Cover over, and leave for 1/2 an hour. At the end of that time take a large wooden spoon and well beat up the batter, leave in the spoon, cover over, and leave for another 1/2 an hour. Then give the batter another good beat up. This process must be repeated 3 times with the intervals. When completed, see that the hot plate is quite hot, lay out some crumpet rings rubbed over inside with a little clean lard on a baking tin, and pour in sufficient of the batter to make the crumpets. When cooked on one side, turn over with a palette-knife, and when done take off on to a clean cloth to cool. Muffins and crumpets should always be served on separate dishes, and both toasted and served as quickly as possible. Time: about 20 minutes to cook. Sufficient for about 2 dozen crumpets. From: Mrs. Beeton's All About Cookery, Ward, Lock & Co., Ltd., London & Melbourne, (circa 1890's) Shared by June Hoffman, 7/93
How To make Crumpets and Muffins (English)'s Videos
Making Pikelets & Crumpets (And Why They Differ From English Muffins) - Collab With Africa Everyday
Most usually, I just buy crumpets from the supermarket or bakery. Today I'm going to make them from scratch.
This video is a collab with Babatunde from Africa Everyday - his video can be found here:
The recipe I am sort-of-following (I veered off a bit on a whim) is here:
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You’ll Never Buy English Muffins Again! | Kamut English Muffins | Freshly Milled Wheat
I can't believe it's June already! For the June #makebread365 challenge, we are doing English Muffins!
These are made with freshly milled Kamut/Khorasan wheat which is an ancient grain. It gives these muffins such a delicious texture and flavor.
These English muffins are SO good you'll never buy store English muffins again - and people probably won't even know they are whole grain!
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//WHEAT USED:
Kamut/Khorasan. Check out where to buy grains at
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Paul Hollywood's English Muffins
This recipe comes from Paul Hollywood, so here's a link to his recipe
I decided to take down my website, so here’s the recipe instead thank you and sorry for the confusion
English breakfast muffins
Strong flour 300g - 10.5 oz
Dried yeast 6g - 2.5 tsp
Salt 6g - 2.5 tsp
Sugar 15g - 0.5oz
Unsalted butter 15g - 0.5oz
Egg 1
Milk 170ml - 6fl oz plus extra if the dough is not tacky
Oil for greasing
Semolina or cornmeal 15g - 0.5oz
Here's a link to my website
English muffins are so popular, they date back to the 10th Century and maybe not English but Welsh and can be confused with another classic British griddle cake the crumpet. But for me they are significantly different, in fact I have previously produced a video for crumpets and those are made from a foamy yeasty batter, while these English muffins are more of an enriched bread recipe that is gently cooked in a skillet.
Samuel Bath Thomas moved from Plymouth England to New York in 1874, he opened the Samuel Thomas bakery in Manhattan and made the 'English Muffin' famous.
There will be historians who dispute this and who knows I could be completely wrong, but does the history of a recipe matter that much when the delightful nooks and crannies that come from the fork splitting and then the toasting of said muffin, followed by ham a poached egg and hollandaise sauce are just so dang delicious?
A Crumpet is NOT an English Muffin
A friendly Transatlantic message about crumpets and English muffins.
No-Knead Homemade Crumpets (No Oven Needed!)
Homemade Crumpets with all the nooks and crannies you could want! Written Recipe:
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ABOUT GEMMA
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday and Sunday!
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Crumpets – Bruno Albouze
Learn how to make the real crumpets with full of nooks and crannies!
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