Cookbook:English Muffins

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English Muffins
Category Bread recipes
Servings ~18 muffins
Time 2 hours

Cookbook | Ingredients | Recipes | Breakfast Cuisine | Vegetarian Cuisine | Bread |

These are a favourite for breakfast, with butter, or jelly on top.

Ingredients[edit | edit source]

Procedure[edit | edit source]

  1. Combine milk, sugar, salt and margarine.
  2. Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
  3. Stir in milk mixture and 3 cups flour; beat until smooth.
  4. Add enough additional four to make a stiff dough.
  5. Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
  6. Place in greased bowl, turning to grease top.
  7. Cover; let rise in a warm place, free from draft, until doubled in bulk, about an hour.
  8. Punch dough down; divide in half.
  9. On a board, heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
  10. Cut into circles with a floured 3-inch cookie cutter.
  11. Place on ungreased baking sheets about 2 inches apart.
  12. Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
  13. Place on lightly greased medium hot griddle or skillet, cornmeal side down.
  14. Bake until well browned, about 10 minutes on each side.
  15. Cool on wire racks.
  • To serve, split in half and toast.

Tips, Notes, and Variations[edit | edit source]

  • You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145°-150°F, then continuing the rest of the instructions.
  • After punching the dough down, many bakers let it rest 10 minutes.
  • ½ cup of currants may be added to the warm milk mixture.
  • You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour.