Sunday, July 19, 2015

Homemade English Muffins

Yum

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.



























































Recipe

Ingredients
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

Method
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.

















Enjoy,
Mary

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