Classic English Muffins Food

ENGLISH MUFFINS

Steps:

• Make the dough.
• Whisk the flour, sugar, yeast and salt in the bowl of a stand mixer. Add the egg but don't stir it in yet.
• Heat the milk and coconut oil in a saucepan until a thermometer reads 110 degrees F. (If the milk is too hot when you add it to the flour mixture, it will kill the yeast.)
• Pour the milk mixture into the flour mixture. Avoid pouring it directly on the egg-you don't want the hot milk to cook it.
• Using the dough hook, mix on medium speed until the dough comes together and starts to pull away from the sides of the bowl, 3 to 4 minutes. Scrape down the sides with a rubber spatula, if needed. The dough will look a little irregular in texture.
• Knead the dough.
• Turn out the dough onto a lightly floured surface and knead until smooth, soft and elastic, 3 to 4 minutes. Shape into a ball and place in a large bowl lightly oiled with coconut oil; rub the top of the dough with a little more coconut oil. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours.
• Form the muffins.
• Sprinkle 2 baking sheets with cornmeal and set aside. After the dough rises, punch it down and divide into 16 equal pieces. Roll each piece into a ball, then flatten into a 3-inch disk. Place the disks on the baking sheets.
• Cook the muffins.
• Heat a 12-inch cast-iron skillet over medium heat. Coat the skillet with cooking spray and liberally sprinkle with cornmeal. Working in batches, cook the muffins until they are deep golden brown, 5 to 9 minutes per side. If they start to rise in a domed fashion, flatten them with a spatula. Let the English muffins cool completely, then split open, toast and serve with butter and jam.

ENGLISH MUFFINS

Steps:

• Tip the flour into a large mixing bowl. Sprinkle the yeast on one side of the flour and the salt into the other side of the flour. Add the sugar, butter, egg and milk, then mix all the ingredients together to form a soft dough.
• Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
• Lightly grease a large bowl with oil. Place the dough in the oiled bowl, cover and leave to prove for about one hour, or until doubled in size.
• Dust the work surface with a mixture of the semolina/polenta and flour. Tip the dough out onto the work surface and roll out to about 2.5cm thick.
• Lightly dust two baking trays with half of the semolina or polenta.
• Using a 9cm/3½oz straight-sided cutter, cut out eight muffins. Place four muffins, evenly spaced apart on each of the dusted baking trays. Dust the remaining semolina or polenta over the top of the muffins.
• Leave to prove for another 30 minutes.
• Preheat the hot plate or a heavy-based frying pan on the hob to a very low heat. Griddle the muffins for approximately 5-6 minutes, then flip over and griddle for another 5-6 minutes on the other side.

CLASSIC ENGLISH MUFFINS

Steps:

• Scald the milk:
• In a small saucepan, heat the milk over medium heat just until it starts to steam and a skin forms on the surface. You might see some tiny bubbles form around the sides, but don't let the milk come to a full boil. Maintain the milk at this temperature, decreasing the heat slightly if needed, for about 30 seconds, then remove it from the heat. Whisk in the butter and honey and set aside, whisking occasionally, until the mixture is warm but not hot, 10 to 15 minutes (you're going to use the scalded milk to proof the yeast, and if it's too hot, the yeast will die; it should feel lukewarm and register around 105°F on an instant-read thermometer).
• Proof the yeast:
• Combine the yeast and 2 tablespoons of the milk mixture in a small bowl and stir to dissolve the yeast. Let sit until the mixture is foamy, about 5 minutes.
• Mix the dough:
• In a stand mixer fitted with the dough hook attachment, combine the bread flour, whole wheat flour, salt, milk mixture, and yeast mixture and mix on low just until the flour is incorporated into the liquid. Increase the speed to medium-high and continue to mix, occasionally scraping down the sides with a flexible spatula or scraper until the dough is smooth, elastic, and climbing up the hook but still very wet and sticky, 8 to 10 minutes.
• Let the dough rise:
• Generously oil the inside of a separate large bowl and scrape in the dough. You want it to slide around freely, so shake the bowl and loosen any areas where the dough is stuck to the sides. Cover the bowl tightly with plastic wrap and let rise in a warm spot until the dough is doubled in size and filled with big air pockets, 1 to 1½ hours.
• Prepare the baking sheet:
• While the dough is rising, line a large rimmed baking sheet with parchment paper and generously brush the surface with more oil. Dust with cornmeal and set aside.
• Flatten the dough and chill:
• When the dough has risen, use a dough scraper or spatula to gently loosen the dough from around the bowl and let it gently slide out onto the prepared baking sheet. Try not to knock out too much air as you do this. Generously brush another sheet of parchment paper with oil and place it oiled-side down on top of the dough, then use the palms of your hands to flatten it down into a thin, even slab measuring about ½ inch thick. Leaving the top layer of parchment right where it is, cover the baking sheet with plastic wrap and refrigerate for at least 8 hours and up to 12 (cold dough will not only be easier to handle, but the English muffins will taste better, too).
• Form the English muffins:
• Remove the baking sheet from the refrigerator, uncover, and peel off the top layer of parchment. Use an oiled 3½-inch round cutter to punch out as many rounds as you can from the slab, fitting them close together for as little scrap as possible.
• The dough will be sticky, so oil your hands as well if needed, and press down firmly with the cutter, twisting once you hit the parchment. Depending on the shape of the slab and how tightly you cut out the rounds, you could get anywhere from 7 to 9 English muffins-if you have large pieces of scrap dough, pinch them together and cut another round. Discard any scraps and make sure the rounds have a little breathing room between them.
• Griddle the muffins:
• Transfer as many rounds as will fit to a cold griddle or large skillet, spacing them ½ inch apart (in a skillet, you'll have to cook them in batches). Heat the griddle or skillet over medium-low heat and cook until the muffins are puffed, the bottoms are crisp and deeply browned, and the surface has gone from shiny to matte, 7 to 10 minutes. Flip the muffins gently, reduce the heat to low, and cook until the second side is deeply browned, another 5 to 7 minutes.
• If the muffins are cooking faster, reduce the heat-you want them to cook slowly to help form interior nooks and crannies and to ensure that the centers are cooked through. If you're using a skillet, cook the remaining batches over low heat the entire time.
• Let cool and then split: Transfer the English muffins to a wire rack as they're done and let them cool completely. Stab the tines of a fork into the pale sides of the muffin at the midway point, puncturing the dough all the way around, then slowly pull the halves apart. Eat fresh or toasted.
• DO AHEAD: The English muffins are best eaten the day they're made but will keep, stored airtight at room temperature, up to 3 days. English muffins can also be frozen up to 2 months.
• Cooks' Notes
• Don't let the dough sit in the refrigerator for longer than 12 hours. Past this point the gluten network will start to break down due to the dough being very wet, resulting in muffins that are flatter and denser.
• If you don't have a cutter, or if you don't want to discard any scraps, use an oiled bench scraper to cut the slab into freeform pieces measuring about 3-inches across. The muffins won't be round, but they'll be just as good.
• Move the muffins around the skillet or griddle to promote even cooking, as sometimes the browning can be a little spotty. If you're using a skillet, you can rotate it around the burner as well.

ENGLISH MUFFINS

Steps:

• Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
• Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
• Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
• Knead until elastic and shiny.
• Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
• Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
• Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
• Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
• Place on a baking sheet and cover with a towel.
• Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
• Cook for approximately 5 minutes on each side, or until they are slightly brown.
• Cool on a rack.
• Toast after they are completely cooled off and right before serving them.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY

Steps:

• Warm up the milk at 45°C, mix in the yeast, and set aside.
• Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
• Knead dough until homogenous.
• Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
• Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
• Sprinkle with corn meal and cook on low heat, until golden brown on each side.
• Serve warm, accompanied by jam and butter.
• Enjoy!

ENGLISH MUFFINS

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

WONDERFUL ENGLISH MUFFINS

Steps:

• Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

ENGLISH MUFFINS

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

25 BEST WAYS TO USE ENGLISH MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep an English muffin recipe in 30 minutes or less!

CLASSIC MUFFINS

Steps:

• preheat oven to 425f. line muffin tins.
• mix wet and dry ingredients separately, then combine quickly. it's more important this be done quickly and without over-beating than it be perfectly free of lumps.
• add up to 2 1/2 cups of any add-ins you like such as blueberries (may want to increase sugar to 1/3 cup and butter to 4 Tbs), cranberries and orange zest, chunks of ham and cheese, poppy seeds and lemon zest, or whatever else your heart desires.
• divide batter into your muffin tins quickly and bake at 425f for 15-20 min or until they are just kissed golden on top.

TRADITIONAL ENGLISH MUFFINS

Steps:

• In a large bowl, dissolve yeast and sugar in 2 cups water. Beat in eggs, honey, salt, 2 cups flour and remaining water. Add enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. On a floured surface, roll to 1/2-in. thickness. Cover and let stand for 5 minutes. Cut into 4-in. circles. Place 2 in. apart on greased baking sheets. , Bake at 375° for 8 minutes or until bottom is browned. Turn and bake 7 minutes longer or until second side is browned. Cool on wire racks. , To serve, split with a fork and toast.