Cookbook:English Muffins
Appearance
English Muffins | |
---|---|
Category | Bread recipes |
Servings | ~18 muffins |
Time | 2 hours |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Breakfast Cuisine | Vegetarian Cuisine | Bread
These are a favourite for breakfast, with butter or jelly on top.
Ingredients
[edit | edit source]Ingredient | Count | Volume | Weight | Baker's % |
---|---|---|---|---|
Warm milk (105–115 °F / 41–46 °C) | 1 cup | 250 g | 31.3% | |
Sugar | 2 tablespoons | 26 g | 3.3% | |
Salt | 1 teaspoon | 6 g | 0.8% | |
margarine | 3 tablespoons | 45 g | 5.6% | |
Warm water (105–115 °F / 41–46 °C) | 1 cup | 250 g | 31.3% | |
Active dry yeast | 1 package | 14 g | 1.8% | |
Flour | c. 6 cups | 800 g | 100% | |
cornmeal | 2 tablespoons | 20 g | 2.5% | |
Total | n/a | n/a | 1411 g | 176.4% |
Procedure
[edit | edit source]- Combine milk, sugar, salt and margarine.
- Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
- Stir in milk mixture and 3 cups flour; beat until smooth.
- Add enough additional four to make a stiff dough.
- 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.
- Place in greased bowl, turning to grease top.
- Cover dough; let rise in a warm place, free from drafts, until doubled in bulk, about an hour.
- Punch dough down; divide in half.
- On a board heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
- Cut dough into circles with a floured 3-inch cookie cutter.
- Place on ungreased baking sheets about 2 inches apart.
- Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
- Place on lightly greased medium hot griddle or skillet, cornmeal side down.
- Cook until well browned, about 10 minutes on each side.
- Cool on wire racks.
- To serve, split in half and toast.
Notes, tips, 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.