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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 Foodies"
Ingredients
2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup warm water (between 105 and 115 degrees)
1/2 cup warm milk (same temperature range as the water)
2 1/3 cups bread flour
2/3 cup all-purpose flour
1 teaspoon salt
Method
In a small bowl, place yeast, sugar and half the water. With a fork, whisk until yeast is dissolved and cover with a towel for at least five minutes. Mixture should start to foam. Add remaining water and milk and cover for another five minutes.
In a large bowl, combine flours and salt. Add in yeast mixture. With a rubber spatula or your hands (or with a dough hook in the bowl of a standing mixer), gently mix ingredients, until just combined. Pour onto lightly floured work surface and knead (press, fold and turn) for up to 8 minutes. Dough will be very soft, which is a good thing.
Place dough into a lightly greased bowl and cover with plastic and a tea towel. Allow to double in size, at least 90 minutes, or alternatively, overnight. I kept my bowl out of the fridge, but on a warmer night, I might have done a cooler, slow rise.
Turn the dough out of the bowl onto a lightly floured surface and gently deflate. Roll into a rope at least one inch thick. You'll want no more than 8 or 9 pieces from the dough. Roll each piece into a ball and roll in cornmeal or rice flour. Place on a baking sheet and top with a second baking sheet for a second rise, about 20 minutes.
When ready to cook, heat a griddle or cast-iron skillet over medium heat. Lightly grease - butter burns too quickly, so I quickly changed to an oil spray. Beware of burning cornmeal; you may have to swipe pan clean with a towel.
Allow to cook on first side for about 10 minutes; you'll notice puffing and the first side getting golden. With tongs, turn onto second side and cook for about the same amount of time. Place cooked muffins in a tea towel to keep warm.
Open with a fork or serrated knife, and eat as is or toasted.
Freeze in an airtight zip-style bag for later use.
Homemade English Muffins
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Category: Recipes
Prep Time: Cook Time: Total Time:
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 Foodies"
Ingredients
2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup warm water (between 105 and 115 degrees)
1/2 cup warm milk (same temperature range as the water)
2 1/3 cups bread flour
2/3 cup all-purpose flour
1 teaspoon salt
Method
In a small bowl, place yeast, sugar and half the water. With a fork, whisk until yeast is dissolved and cover with a towel for at least five minutes. Mixture should start to foam. Add remaining water and milk and cover for another five minutes.
In a large bowl, combine flours and salt. Add in yeast mixture. With a rubber spatula or your hands (or with a dough hook in the bowl of a standing mixer), gently mix ingredients, until just combined. Pour onto lightly floured work surface and knead (press, fold and turn) for up to 8 minutes. Dough will be very soft, which is a good thing.
Place dough into a lightly greased bowl and cover with plastic and a tea towel. Allow to double in size, at least 90 minutes, or alternatively, overnight. I kept my bowl out of the fridge, but on a warmer night, I might have done a cooler, slow rise.
Turn the dough out of the bowl onto a lightly floured surface and gently deflate. Roll into a rope at least one inch thick. You'll want no more than 8 or 9 pieces from the dough. Roll each piece into a ball and roll in cornmeal or rice flour. Place on a baking sheet and top with a second baking sheet for a second rise, about 20 minutes.
When ready to cook, heat a griddle or cast-iron skillet over medium heat. Lightly grease - butter burns too quickly, so I quickly changed to an oil spray. Beware of burning cornmeal; you may have to swipe pan clean with a towel.
Allow to cook on first side for about 10 minutes; you'll notice puffing and the first side getting golden. With tongs, turn onto second side and cook for about the same amount of time. Place cooked muffins in a tea towel to keep warm.
Open with a fork or serrated knife, and eat as is or toasted.
Freeze in an airtight zip-style bag for later use.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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