English Muffin Alton Brown Recipes

ENGLISH MUFFINS

Steps:

• Combine the powdered milk, 1 tablespoon of sugar, the salt, shortening, and hot water in a medium bowl. Stir until the sugar and salt are dissolved and set aside to cool while the yeast proofs.
• In a small bowl, add the yeast and 1/8 teaspoon of sugar to 1/3 cup of warm water and rest until yeast has dissolved. Add this to the powdered milk mixture. Add the sifted flour and beat thoroughly with a wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Heat an electric griddle to 300ºF.
• Situate 4 (3-inch) metal rings onto the griddle and coat lightly with vegetable spray. Lightly sprinkle the insides of the rings with cornmeal. Scoop batter into each ring and cover with a half-sheet pan. Cook for 5 to 6 minutes. Remove the sheet pan and flip the rings using tongs. Cover with the lid and cook until golden brown, another 5 to 6 minutes. Place on a wire rack, remove rings, and cool. Repeat with remaining batter. Split with a fork and serve.

BLUEBERRY MUFFINS

Steps:

• Preheat oven to 380 degrees F.
• In a large bowl sift together the flour, baking soda, baking powder, and salt and set aside.
• In another large bowl, whisk together the sugar, oil, egg and yogurt. Add the dry ingredients reserving 1 tablespoon of the dry ingredients and toss with the blueberries. Stir mixture for a count of 10. Add 1 cup blueberries to mixture and stir 3 more times. Reserve the 1/2 cup of blueberries.
• Using a #20 ice cream scoop, add the mixture to greased muffin pans. Sprinkle the remaining 1/2 cup of berries on top of muffins and press down lightly. Place into the oven and increase the temperature to 400 degrees. Bake for 20 to 25 minutes, rotating pan halfway through. Remove from oven and turn out, upside down on tea towel to cool completely. Serve immediately or store in airtight container for 2 to 3 days.

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

ENGLISH MUFFIN ALTON BROWN

Steps:

• Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
• Mix on low for 10 seconds using the paddle attachment.
• Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
• Stir until the shortening is thoroughly melted.
• Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
• Cover the bowl with plastic wrap and refrigerate overnight.
• Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
• Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
• Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
• Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
• Sprinkle each top with 1/2 teaspoon of oats.
• Cover with parchment and let sit in a warm place for 60 minutes.
• Heat the oven to 400 degrees F.
• Leave the parchment in place and set a second sheet pan on top.
• Bake for 20 minutes then remove the top half sheet pan.
• Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
• Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
• Slide a knife around the perimeter of the ring to loosen.
• Cool completely before splitting with a fork.
• To serve, toast under broiler for 3 to 4 minutes.

ENGLISH MUFFINS MADE EASY

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1 teaspoon of salt, shortening and hot water.
• Stir until the sugar and salt are dissolved.
• In another bowl, combine the yeast, 1/3 cup of water and 1/8 teaspoon of sugar. Let it sit until the yeast has dissolved and begins to foam.
• Add the yeast mixture to the powdered milk mixture.
• Add flour and mix thoroughly.
• Cover and let rise for 60 minutes.
• Preheat griddle to 300 degrees F. Grease rings.
• Fill the rings about 2/3 of the way and let them cook for about 5 minutes until golden brown. Flip them over and cook for about 5 more minutes.
• I can't stress enough, this dough is very gooey. RESIST the urge to add more flour to make it more like dough you're used to.
• I tend to cook with powdered milk anyway, but I can't see why you couldn't substitute fresh milk. Between the two amounts of water, the amount of powder is about right for "regular" milk.