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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Serves 8
Ingredients
•2 1/4 cups bread flour
•1 packet (2 1/4 teaspoons) active dry yeast
•1/2 cup warm water
•3/4 cup warm milk
•1 tablespoon butter, softened
•2 teaspoons sugar, plus 1 pinch
•1 teaspoon salt
•cornmeal
Directions
1.In a small bowl or glass, gently stir yeast into warm water with 1 pinch sugar. Let rest 5-10 minutes, or until frothy and bubble. If there is no reaction, discard and start again.
2.In a mixer or food processor, sift together (or pulse) the flour, salt and 2 teaspoons sugar. Add in butter. Mixture will be clumpy– this is normal.
3.Gradually pour in yeast water and warm milk and mix until dough begins to form. Note: if dough is too wet, add a little more flour; if it ‘s too dry, add 1-3 teaspoons water.
4.Once dough ball has formed, knead (using a dough hook attachment or by hand) until dough is smooth and elastic. 6-10 minutes.
5.Turn dough out into a lightly oiled bowl, cover with a clean, damp towel and let rest in a warm, draft-free place until doubled in size. 60-90 minutes.
6.Punch dough down and turn it out onto a lightly floured surface. Divide into 8 balls and transfer to a cornmeal sprinkled, parchment or foil-lined baking sheet.
7.Cover and let rest for another 30-45 minutes.
8.Preheat oven to 400 F.
9.Heat a lightly oiled oven-proof or cast-iron skillet over low heat. Place 4 dough balls in the skillet and cook until the bottoms are browned but not burned. Flip over and repeat on other side. About 5 minutes per side.
10.Transfer browned English muffins back to baking sheet, place in oven and bake for 10-12 minutes, or until muffins are cooked through.
11.Serve immediately or store, refrigerated, in an airtight container for up to 1 week.
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English Muffins
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Category: Breads and quick breads
Prep Time: Cook Time: Total Time:
Serves 8
Ingredients
•2 1/4 cups bread flour
•1 packet (2 1/4 teaspoons) active dry yeast
•1/2 cup warm water
•3/4 cup warm milk
•1 tablespoon butter, softened
•2 teaspoons sugar, plus 1 pinch
•1 teaspoon salt
•cornmeal
Directions
1.In a small bowl or glass, gently stir yeast into warm water with 1 pinch sugar. Let rest 5-10 minutes, or until frothy and bubble. If there is no reaction, discard and start again.
2.In a mixer or food processor, sift together (or pulse) the flour, salt and 2 teaspoons sugar. Add in butter. Mixture will be clumpy– this is normal.
3.Gradually pour in yeast water and warm milk and mix until dough begins to form. Note: if dough is too wet, add a little more flour; if it ‘s too dry, add 1-3 teaspoons water.
4.Once dough ball has formed, knead (using a dough hook attachment or by hand) until dough is smooth and elastic. 6-10 minutes.
5.Turn dough out into a lightly oiled bowl, cover with a clean, damp towel and let rest in a warm, draft-free place until doubled in size. 60-90 minutes.
6.Punch dough down and turn it out onto a lightly floured surface. Divide into 8 balls and transfer to a cornmeal sprinkled, parchment or foil-lined baking sheet.
7.Cover and let rest for another 30-45 minutes.
8.Preheat oven to 400 F.
9.Heat a lightly oiled oven-proof or cast-iron skillet over low heat. Place 4 dough balls in the skillet and cook until the bottoms are browned but not burned. Flip over and repeat on other side. About 5 minutes per side.
10.Transfer browned English muffins back to baking sheet, place in oven and bake for 10-12 minutes, or until muffins are cooked through.
11.Serve immediately or store, refrigerated, in an airtight container for up to 1 week.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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I found this recipe online and after trying several others, this is by far an ace in the hole for me. I really wanted to share it with all!! English Muffins Adapted from the blog, "Winos and Food
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I found this recipe online and after trying several others, this is by far an ace in the hole for me. I really wanted to share it with all!! English Muffins Adapted from the blog, "Winos and Food
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