BREAD MACHINE ENGLISH MUFFINS
Let your bread machine do most of the work for these flavorful and delicious homemade English muffins.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Breakfast
Time 1h38m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1 english muffin, Calories 181 kcal, Sugar 4 g, Sodium 117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 6 g, Cholesterol 5 mg
BREAD MACHINE ENGLISH MUFFINS
All your bread machine needs is pantry staples to churn out delicious English muffins, perfect for making breakfast sandwiches or avocado toast.
Provided by ilovetocook23
Time 2h
Yield 8
Number Of Ingredients 6
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).
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
Provided by Dustbunni
Categories Yeast Breads
Time 3h20m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 243.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 39, Sodium 208.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.2, Protein 7
HOMEMADE BUTTERY ENGLISH MUFFINS
Homemade English Muffins! Oh boy! Never again be fobbed off with those little white sponges sold in grocery stores. I have called for whole wheat flour because that is what I use, but you can certainly use all or part hard unbleached (white) flour. The ascorbic acid (Vitamin C powder) is available in bulk food stores, but you will not need it unless your flour is organic, and does not have dough conditioners added. Don't be put off by the length of the instructions, these are really quite easy. You can even make the dough in your bread machine.
Provided by Jenny Sanders
Categories Yeast Breads
Time 5h30m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Heat the milk and butter to blood temperature.
- Test a drop on your wrist-- it should feel barely warm.
- Beat in the egg.
- Dissolve the yeast in the milk mixture.
- Measure the flour into a bowl and stir in the salt.
- Make a well in the middle and pour in the milk mixture.
- Mix well.
- Turn out the dough and knead it until it is smooth and elastic, about 10 minutes.
- Put the dough back into a clean, oiled bowl and turn it over (so it is coated in the oil.) Cover it with a damp teatowel and let it rise for about 2 hours, until doubled in volume.
- Punch it down, then turn it out and roll it into a cylinder, about 1 1/2" in diameter.
- Cut it into 16 equal slices.
- They should be 1/2" thick; flatten them slightly if required.
- Arrange these on an oiled cookie sheet or on waxed paper.
- Cover them with the damp towel and let rise another 2 hours, until doubled in size again.
- Bake them in a heavy, ungreased, cast iron skillet at a temperature just slightly lower than for pancakes.
- (Medium-low heat.) They should be lightly browned.
- Turn them once, and bake the other side.
- Each side should take 3 to 5 minutes.
- To serve the muffins, they should be split and toasted.
- (They will be just barely cooked in the middle otherwise.) These can also be made in a bread machine on the dough cycle.
- Put the wet ingredients in first, and follow with the dry ingredients.
- Run the dough cycle.
- Let rise for the first time, then follow the instructions above from that point, step ten.
ENGLISH MUFFINS BREAD MACHINE/NUWAVE/FLAVORWAVE OVEN
These are light and airy just like their counter parts. When cooked in the Nuwave/Flavorwave ovens, muffins will be "puffy". I make these every week and freeze them. They are wonderful! This is a converted recipe from Dustbunni, and a recipe she found on the internet. This is what she had to say about them: When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal. . There are a lot of really good reviews on this one. I converted it to be used in the Nuwave/Flavorwave Ovens. Enjoy!
Provided by Starfire aka Wendy
Categories Breads
Time 3h8m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- 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.
- 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. (I use a large mouth glass).
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- (Nuwave/Flavorwave Directions) - Once dough as risen, place in Nuwave/Flavorwave in round pan. Set the timer for 8 min on * 8 for temp or 80 % heat *. For theses you do no want to use hi heat, as they will brown to fast and will burn.
- Note: they will come out "puffy". I have left in traditional cooking if you want them "flatter". Either way they come out wonderful!
- Normal cooking directions: in frying pan, or on low flame. Cook on Medium heat for 7 minutes on each side. This will give the flat look for the English muffins.
- 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.
- Note: these will be "puffy" if made in the nuwave/flavorwave ovens. If you like the traditional ones, I have left the conventional cooking as well.
Nutrition Facts : Calories 206.1, Fat 5.3, SaturatedFat 3, Cholesterol 33.7, Sodium 161.9, Carbohydrate 33.2, Fiber 1.4, Sugar 1, Protein 5.8
EASY ENGLISH MUFFIN BREAD
This easy butter bread is ideal for toasting. For a light lunch, spread a toasted slice with apple butter or Mediterranean Bean and Basil Spread.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h30m
Yield 8
Number Of Ingredients 9
Steps:
- Spray loaf pan, 8 1/2x4 1/2x2 1/2 inches, with nonstick cooking spray. Sprinkle cornmeal evenly in pan. Mix flours, brown sugar, salt, baking soda and yeast in medium bowl until blended. Combine water and buttermilk in 1 quart sauce pan. Heat to 120°-130°; add to flour mixture. Beat on medium speed 1 minute, scraping sides of bowl frequently, until blended. (Batter will be sticky.) Spread batter evenly in pan. Cover and let rise in warm place about 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched.)
- Heat oven to 400°. Bake 25 to 30 minutes or until light brown; remove from pan. Cool on wire rack, slice. Wrap and freeze any unused slices. Can be toasted from frozen.
Nutrition Facts : Calories 115, Carbohydrate 25 g, Cholesterol 0 mg, Fiber 2 g, Protein 4 g, SaturatedFat 0 g, ServingSize 1 Slice, Sodium 170 mg
SOFTEST SOFT BREAD WITH AIR POCKETS USING BREAD MACHINE
I played around with basic white bread recipes quite a bit and finally have come up with the perfect soft, fluffy, white bread with air pockets. Maybe a little too soft to slice right away. But if you let it cool a bit, it shouldn't be a problem. Toasted with a little butter and jam, it is a slice of heaven!
Provided by Wawa Wang
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Pour warm water into the pan of bread machine and stir honey into warm water until dissolved. Add yeast to the mixture and let stand until yeast begins to foam, about 10 minutes. Add flour, olive oil, and salt to the bread pan in the order recommended by the manufacturer.
- Select soft setting if machine has that option; otherwise select regular setting and start the machine. Let finished bread cool before slicing.
Nutrition Facts : Calories 149.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 0.4 g, Sodium 147.6 mg, Sugar 3.2 g
ENGLISH MUFFIN BREAD
This bread has the chewy consistency of English muffins. It's especially good toasted!
Provided by JJ
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h25m
Yield 20
Number Of Ingredients 8
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.
Nutrition Facts : Calories 167.8 calories, Carbohydrate 32.4 g, Cholesterol 2 mg, Fat 1.2 g, Fiber 1.2 g, Protein 6.1 g, SaturatedFat 0.4 g, Sodium 259.7 mg, Sugar 1.9 g
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