Sunday, July 19, 2015
Homemade English Muffins
About 2 years ago I experimented with making my own English Muffins. While there are a lot of recipes out there, I adapted this one from King Arthur Flour. They are really easy to do and taste delicious. So much better than anything you can buy at the store.
1 3/4 cups lukewarm milk
3 tbls. butter
1 1/2 tsp. salt
2 tbls. granulated sugar
1 large egg, lightly beaten
4 1/2 cups unbleached bread flour
2 tsp. instant yeast
Using a stand mixer, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is satin-smooth and shiny; this will take about 5 minutes at medium-high speed. The dough should be very stretchy.
Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy, about 1-2 hours.
Next prepare your griddle. I have a large electric griddle I used for this; spray well with cooking spray, then sprinkle well with cornmeal. Whatever you use; an electric griddle, stove-top griddle, frying pan, electric frying pan, sprinkle it heavily with the cornmeal
Divide the dough into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.
Sprinkle a baking sheet heavily with cornmeal, and place the muffins on the sheet; they can be fairly close together. Sprinkle the tops of the muffins with additional cornmeal
Cover the muffins with a clean kitchen towel, and let them rest for 20 minutes. They won’t rise much, but will puff a bit.
Using an electric griddle, heat it to 250 degrees and cook each muffin about 5-7 minutes per side or until the inside of the muffins are 200 degrees internally using a digital thermometer.
Let the muffins cool thoroughly before enjoying.
And remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.
© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.