English Muffins

English Muffins
Posted in : Breads Pastas Stuffings, Breakfast Brunch on
by : ChefLars
Tags: ,

A Little Personal History:

I got introduced to English Muffins earlier than I can remember. I’ve loved them ever since.  Whether with butter, jam, jelly, cream cheese, egg sandwiches or even mini pizzas; the uses are endless.

Description:

Even though they’re not really muffins… and they’re hard to find in England, these are a favorite for American breakfast. Served with butter, jelly, cream cheese, etc. on top or used in dishes like Lars’s Eggs Benedict, Egg McMuffins, etc.

 

Categories: Bread
Servings: 12 muffins
Time: – Preparation:   20 minutes
– Dough time:     2 hours
– Cooking:         20 minutes
Equipment: Measuring cups and spoons, 2 medium mixing bowls, 1 large mixing bowl, 1 medium saucepan, cutting board, damp cloth, skillet or griddle, metal spatula, cooling wire racks
Difficulty: Medium

Ingredients:

  • 6 cups all-purpose flour
  • 1 cup milk
  • 2 Tbs sugar
  • 1 teaspoon salt
  • 3 Tbs butter plus extra butter for greasing bowl and skillet/griddle
  • 1 cup water
  • 1 package active dry yeast
  • 1 cup cornmeal

Procedure:

  1. In two medium bowls, add 3 cups of flour each and set aside.
  2. In large mixing bowl, grease with butter and set aside.
  3. In saucepan over medium-low heat, add milk, sugar, salt and butter. Blend together and heat till warm. Transfer to medium bowl.
  4. In same saucepan, add water and heat to warm. Transfer water into large mixing bowl, sprinkle in yeast, and stir until dissolved.
  5. Stir in milk mixture and 1st bowl of flour; beat until smooth.
  6. From 2nd bowl of flour, add enough additional flour to make a stiff dough.
  7. On cutting board, us remaining flour as needed to flour board and knead about 2 minutes, or until dough is manageable. Form into a ball. (Dough may be slightly sticky.)
  8. Place in greased bowl, turning dough to grease top.
  9. Cover with damp cloth; let rise in a warm place, free from draft, until doubled in bulk, about 1 hour.
  10. Punch dough down with fists; let rest for 10 minutes. Divide in half.
  11. On a cutting board, heavily sprinkled with cornmeal, pat each half into a ½” thickness.
  12. Cut into circles with a floured 3-inch cookie cutter.
  13. Place on ungreased baking sheets about 2 inches apart.
  14. Cover with damp cloth and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
  15. Lightly grease large skillet or griddle with butter. On stove top or griddle, over medium heat, add muffins, cornmeal side down.
  16. Heat until well browned on both sides. About 10 minutes per side. Repeat with additional muffins as necessary.
  17. Transfer muffins to wire racks and allow to cool.
  18. To serve, split in half with fork and toast.

Advanced Preparation:

  • The recommend approach is to prepare the muffins in advance, stored in tightly sealed baggies or vacu-sealed and refrigerated till needed.

Tips, Notes, and Variations:

  • You can substitute whole wheat flour for all-purpose flour.