Homemade English MuffinsFrom luisascatering 7 years ago
- 1 3/4 cups (14 ounces) milk, warm shopping list
- 3 tablespoons (1 1/2 ounces) butter shopping list
- 1 1/4 teaspoons salt shopping list
- 2 tablespoons (7/8 ounce) granulated sugar shopping list
- 1 large egg, lightly beaten shopping list
- 4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached bread flour shopping list
- 2 teaspoons instant yeast shopping list
How to make it
- Place the ingredients in the pan of your bread machine following the manufacturer's instructions. Use the "dough" or "manual" setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it's about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
- Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.
- Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
- When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you'll be better able to keep up with your rising muffins.
The Cookluisascatering San Carlos, CA
The Rating4 people
Great recipe!victoriaregina in USA loved it
Gosh, I can't tell you how much I love English muffins. One of my favorites since childhood. Thanks so much for this recipe. It's a 5 for me.tablescape in loved it
I love these! It makes the best breakfast ever. 5 forksgourmetana in London loved it