English Muffins

In the last year, Theresa and I have both started making many things that we’d previously bought. One example is English muffins.

English muffins are a fairly expensive bread item. Even at the discount bread store, the cost for a pack of six English muffins was usually more than I wanted to spend.

Since we began making these (from Make the Bread, Buy the Butter by Jennifer Reese), I haven’t looked back. For about the same amount as a six-pack of store-bought muffins, you can get 16-24 muffins (depending on how thick you roll the dough, and the size of the cutter you use). Plus, the ultimate test: the taste is substantially better. Fresh off the griddle, the taste can’t be beat.

~Katie

What you need:

Ingredients

  • 1/4 c. warm water
  • 1 T. instant yeast
  • 2 T. sugar
  • 4 c. flour
  • 2 t. kosher salt
  • 1 large egg
  • 1 1/4 c. warm milk
  • 2 T. unsalted butter, melted
  • vegetable oil, for oiling the  bowl
  • cornmeal, for dusting the counter

Equipment

  • stand mixer with dough hook
  • measuring cups and spoons
  • rolling pin
  • 3″ round cutter
  • stovetop griddle
  • heat-proof spatula

Time: 5 minutes mixing, 2* hours rising time, 30 minutes to roll, cut, and cook

*Although the recipe calls for a 2-hour rise, we prefer a longer rise.

Freezeable: Yes. They’ll last a few months.

Serves: Depending on how thick you roll the dough, and how big a cutter you use, you can get anywhere from 16-24 muffins.

Multiplying the recipe: Doubling is easily done. Any more batches would need to use a new bowl.

English muffins:

In a stand mixer with the dough hook, combine water, yeast, sugar, 2 c. flour, and salt. Mix together. Add the egg, milk, and butter. Mix together until combined. Add the remaining 2 c. flour and mix until smooth. The dough should be moist – only add flour as necessary, and do so 1 T. at a time.

Oil a bowl and slide the dough into it. Cover with a damp dish towel and let rise until doubled. (Note: Though the original recipe calls for a 2-hour rise, we have both found that, not only does a longer rise not hurt the dough, but it really gives it a ton of extra flavor. I usually let it rise between 2 and 4 hours. Theresa has had fantastic results with a 6-hour rise.)

Dust a clean countertop with cornmeal. Slide the dough out onto the cornmeal, and generously sprinkle the top with cornmeal. (I use a very heavy hand with the cornmeal.) Roll the dough into a rectangle, about 1/2″ thick. Use a 3″ round cutter to cut out muffins. Gather scraps and re-roll to cut out remaining muffins.

Preheat a skillet or griddle to medium-high. Place muffins on the griddle and immediately turn down to medium. Cook the muffins for 6-8 minutes per side. They should be medium brown, not dark brown.

When cooked, place on a cooling rack. To serve, split muffins with a fork before toasting. These store at room temperature for about 5 days, and in the freezer for several months.

English muffins

English muffins

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About Cooking for the Fam

Katie and Theresa are sisters-in-law who are passionate about food, passionate about family, and passionate about making and sharing food with their families. The Fam needs to eat. Make it good!
This entry was posted in Baking, Breads, Breakfast, Snack and tagged , , , , . Bookmark the permalink.

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