English Muffins Bread Machine Method Recipes

BREAD MACHINE ENGLISH MUFFINS

Steps:

• Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
• Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
• Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
• Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
• Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
• Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
• Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
• Store in the refrigerator for up to a week or freeze for up to 3 months.

BREAD MACHINE ENGLISH MUFFINS

Steps:

• Place ingredients in bread machine in order specified by manufacturer. Process on dough cycle. Either press dough to a 1/2 inch thickness and cut out with English muffin ring or large biscuit cut or shape dough by hand into equal round pieces 1/2 inch thick. Cover and allow to rise until doubled. Transfer to heated, greased griddles. Cook until light brown, turning occasionally, about 20-25 minutes.

ENGLISH MUFFINS (BREAD MACHINE METHOD).

Steps:

• Put ingredients in the machine in the order listed.
• Start the dough cycle.
• When the cycle is finished.
• Sprinkle corn meal over your work area.
• Use your hands to pat the dough into a 1/2 inch thick rectangle.
• Turn the dough so that each side gets lightly coated with cornmeal.
• Cut into 8 to 10 rounds.
• An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
• Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
• Heat a dry cast iron skillet or griddle over a low flame.
• (I do spray mine with Pam).
• Cook the muffins about 5 to 7 minutes on each side.
• They should be golden brown when you turn them.
• Split the muffins with a fork or serrated knife and serve warm.
• These freeze well and can be reheated in the microwave or toasted.

ENGLISH MUFFIN BREAD

Steps:

• Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
• In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

GRANDMA'S ENGLISH MUFFIN BREAD

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
• Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
• Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.