HOMEMADE ENGLISH MUFFINS RECIPE
All the nooks and crannies you love made right at home with my Homemade English Muffins recipe!
Provided by Gemma Stafford
Categories Breakfast
Time 35m
Number Of Ingredients 6
Steps:
- In a medium bowl, add the flour, yeast, and salt. Mix briefly.
- In a separate jug, add the milk, water, and butter. Pop it into the microwave for 15-30 seconds or until it's lukewarm and the butter has melted. Take care not to let it get too hot.
- Add the wet ingredients to the dry and mix until you form a dough. The dough will be quite soft and a little sticky. (NOTE: See the video about holding back liquid until you get the right consistency of dough).
- Once the dough has come together, just scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Now let it sit at room temperature for a minimum of 12-18 hours. (If you want to cook off your muffins at a later time then pop the dough in the fridge after 18 hours)
- The next morning, the dough will have doubled in size. Turn it out onto a floured surface. Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.
- After resting, the gluten will have relaxed. You can now roll it out to about 2 cm or slightly under an inch in thickness. (In the video I said roll to 1 cm however I found this to be very thin later)
- Using a 3-inch cookie cutter dusted in flour, cut out rounds and transfer them to another baking tray lined with parchment. Any scraps can you re-rolled and made into another muffin. Note: At this point, you can place the muffins in the fridge to be cooked off later.
- Cover the muffins with plastic wrap and a tea towel and let them rest for about 40-45 minutes. After 45 minutes, the dough circles will have puffed up a little. Proceed to cook!
NO-KNEAD ENGLISH MUFFIN LOAVES
Forget about store bought English muffins! Make your own! Slice and serve with butter, jam, sugar and cinnamon, whatever.
Provided by Ann
Categories Bread Yeast Bread Recipes English Muffin Recipes
Time 1h25m
Yield 24
Number Of Ingredients 8
Steps:
- In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.
- Preheat an oven to 400 degrees F (200 degrees C).
- Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.
Nutrition Facts : Calories 124.9 calories, Carbohydrate 24 g, Cholesterol 1.6 mg, Fat 0.9 g, Fiber 0.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.3 mg, Sugar 1.6 g
NO-KNEAD ENGLISH MUFFIN BREAD
This is an excellent breakfast bread that's great toasted.
Provided by glow
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 2h10m
Yield 20
Number Of Ingredients 10
Steps:
- Grease 2 loaf pans with butter; coat bottoms and sides with 1 tablespoon cornmeal.
- Mix 1 1/2 cup bread flour, 1 1/2 cup white whole-wheat flour, yeast, and baking soda together in a large bowl.
- Combine milk, water, sugar, and salt in a saucepan over low heat; heat until mixture registers 125 degrees F (52 degrees C) on a thermometer, about 5 minutes.
- Stir warm milk mixture into the flour mixture; add remaining 1 1/2 cup bread flour and 1 1/2 cup white whole-wheat flour. Mix until dough comes together.
- Divide dough in half; place 1 piece in each loaf pan. Sprinkle remaining cornmeal on top. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Bake loaves in the preheated oven until golden brown, 20 to 25 minutes. Invert onto a wire rack and cool to room temperature, about 30 minutes.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 32 g, Cholesterol 2.5 mg, Fat 1.4 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 160.2 mg, Sugar 1.8 g
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- In a large mixing bowl, stir together the flour, water, salt, sugar, and yeast with a sturdy spoon or dough whisk, adding additional water, if needed, until it's evenly moist with no dry pockets. I added about an additional 1/3 cup of water but this can vary. The dough will be very shaggy and sticky.
- Spray a piece of plastic wrap with non-stick cooking spray and lay it loosely over the top of the mixing bowl. Place the bowl in a warm, draft-free place until the dough looks puffy and bubbly, and has risen to about double it's original size. This should take about an hour.
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