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.
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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Best Ever English Muffins
Make the most delicious, soft, and chewy English Muffins with all the nooks and crannies is so simple and fun! My recipe is super-easy and utterly delicious, spread them with butter or jam or use them to make your favorite breakfast like eggs benedict, delicious!
RECIPE:
English Muffins are one of my favorite breakfasts whether they’re simply toasted and slathered with butter and jam or made into delicious breakfast sandwiches with sausage, bacon, or egg. My English muffin recipe is so easy to make and you don’t have to be a master baker to make them. They’re soft, chewy, and have so much flavor, trust me when you realize how easy they are and how much more delicious they are compared to store-bought; you’ll be making them over and over again.
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English Muffin Toast | Good Breakfast
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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.
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Ingredients
Egg
Cheese
English Muffin
Bacon
Maple syrup
Brown sugar
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English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!
Recipe:
Ingredients
½ cup water (118ml)
½ cup milk (118ml)
2 ½ teaspoons active dry yeast
2 Tablespoons granulated sugar (25g)
¾ teaspoon salt
3 Tablespoons unsalted butter, melted
1 large egg, lightly beaten, room temperature preferred
2 cups all-purpose or bread flour (250g)
3 Tablespoons unsalted butter
2 Tablespoons cornmeal
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Instructions
00:00 Introduction
00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined.
01:50 Cover and place in a warm, draft-free place to rise for 30 minutes.
01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside.
02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter.
02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed.
03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart.
04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin.
Recipe Notes:
Storing: Store English muffins in an airtight container at room temperature for 3-5 days.
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Easy Traditional Homemade Sourdough English Muffin Recipe
Fantastic little sourdough muffin recipe. Great with butter, even better with jam! If you have any questions please let me know in the comments!
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