English Muffin Recipe

Posted by Correen in Bread, Breakfast, Recipes | 0 comments

As soon as I could start eating solid foods…English Muffins were included in my diet. Most breakfasts or teas with grandma included a toasted English muffin that was dabbed with butter and a dollop of orange marmalade. Fond memories of such a simple and delicious food!

True English muffin connoisseurs would never dare take a knife to a freshly baked muffin, except to spread the butter and jam, instead they know to tear or fork-split the warm muffin to attain its true splendor of rough peaks and valleys – where the butter settles

If you do not have muffin rings I suggest using small cans (ie tuna fish or pet food) opened on both ends and well scrubbed to make English Muffins. Now go make this recipe…start creating your fond food memories.

English Muffins from Bernard Claytons Complete Book of Small Breads (page 176-77)

Ingredients

3 cups all-purpose flour, approximately
1 package dry yeast
1 tablespoon sugar
2 teaspoons salt
1/2 cup nonfat dry milk
3 tablespoons butter, room temperature
1 1/2 cups hot water (120-130 degrees F.)
1 egg

In a large mixing or mixer bowl, measure 1 1/2 cups of flour, yeast, sugar, salt, and dry milk. Stir to blend. Add the butter to the hot water and then to the dry ingredients. Beat for 2 minutes with the mixer flat beater or 150 strokes with a wooden spoon. Add the egg and the remaining 1/2 cup of flour. Stir to mix well.

Cover with plastic wrap and set aside for 1 1/2 to 2 hours while the batter bubbles and rises to double in volume. It will have a pleasantly sour smell, thanks to the fermentation. In the meantime, butter the rings.

Place the buttered rings on the baking sheet. Stir down the batter and ladle each ring half full. Put aside to rise to the top edge, about 45 minutes. No need to cover.

While the batter is rising, preheat oven to 400 degrees F.

Baking Method: Place the rings in the oven. Muffins will not be turned over as they would be on the stovetop griddle or skillet. Bake until a golden brown and springy when tapped down with a finger, about 25 minutes.

or

Griddle or Skillet Method: Place the rings on the griddle/skillet with sufficient room between each to lift. With the rings in place, heat the griddle/skillet over a medium-low heat for about 10 minutes.

Stir down the batter and carefully half fill each ring with a ladle or large spoon. Spread the batter evenly. Cook over low to medium heat so as not to scorch.

When the batter has risen to the top of the rings, the bubbles begin to show, as in a pancake, and the batter pulls away from the sides, lift off the rings. Turn over. Continue to turn and cook for an additional 10 to 15 minutes, until the muffins are a deep brown and springy when pierced.

Remove muffins from the griddle or baking sheet. Cool on metal rack before toasting. Pull apart with the tines of a fork, or the fingers to toast.

Needed supplies
Muffin rings, buttered
Electric or soapstone griddle, or heavy skillet for stovetop cooking. Baking sheet for the oven.

Notes: These freeze well and keep for months in the freezer at 0 degrees. Before storing or placing in the freezer use a fork to split the muffins apart.