English Muffin Bread Food

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.

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 MUFFIN TOASTING BREAD

Steps:

• Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large bowl, or the bowl of a stand mixer. Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
• Pour the hot liquid over the dry ingredients in the mixing bowl. Using an electric beater, or stand mixer with beater attachment, beat at high speed for 1 minute; the dough will be smooth and very soft. If you don't have a stand or electric hand mixer, beat by hand for 2 to 3 minutes, or until the dough is smooth and starting to become elastic.
• Lightly grease an 8½×4½-inch loaf pan, and sprinkle the bottom and sides with cornmeal. Scoop the soft dough into the pan, leveling it in the pan as much as possible.
• Cover the pan, and let the dough rise until it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, ¼-inch over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F.
• Remove the cover, and bake the bread for 22 to 27 minutes, until it's golden brown and its interior temperature is 190°F.
• Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing.

ENGLISH MUFFIN BREAD LOAF

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed for 30 seconds, scraping bowl occasionally. Beat on high for 3 minutes., Stir in remaining flour (batter will be stiff). Do not knead. Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into the pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes. , Bake at 375° for 35 minutes or until golden brown. Remove from pans immediately and cool on wire racks. Slice and toast. FREEZE OPTION: Securely wrap each loaf in loaf; freeze. Thaw at room temperature.

HOMEMADE ENGLISH MUFFIN BREAD

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. , Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool.

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.

ENGLISH MUFFIN BREAD

Steps:

• Dissolve yeast in warm water in a large bowl.
• Let stand 5 minutes until foamy.
• Add shortening, sugar, salt, cornmeal, oats and 1 cup flour and beat until smooth.
• Add enough remaining flour to make a stiff dough that's nearly sticky but not quite.
• Divide dough into thirds.
• Roll each third in more oats, then shape and place into 1-pound cans (4 of them) or 2-pound cans (like the Hunt's pasta sauce can) or three mini loaf pans.
• Let rise until doubled, about 45 minutes.
• Bake at 350 for 40 to 45 minutes, depending on the pan.
• Let stand in cans/pans 5 minutes to firm up, then remove and cool completely.
• Bread is best eaten with 3 days, or freeze for later.

ENGLISH MUFFIN BREAD WITH VARIATIONS (MICROWAVE)

Steps:

• Place warm water in large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in warm milk, sugar, salt, and baking soda. Gradually stir in enough flour to make soft dough.
• Grease well a 8 1/2 x 4 1/2 inches microwave-safe loaf pan; sprinkle with cornmeal. Place batter in pan; sprinkle with additional cornmeal. To let rise, microwave uncovered, on MEDIUM (50% power) for 1 minute. Let rest 10 minutes. Repeat microwaving and resting 1 or 2 times, until doubled in size. (Or just cover and let rise in a warm place until doubled - obviously this will take a bit longer).
• To bake, microwave on HIGH (100% power) for 4 to 6 minutes or until top is no longer moist. Let stand 5 minutes in pan. Remove from pan; let cool on wire rack. Slice and toast to serve.
• Caution: Recipe developed for 650 watt microwave oven. If yours is stronger, shorten the time. You can always add time, you cannot subtract it. To adjust times, find the power setting on your microwave that most closely matches 650 and 325 (the 50%) settings. For example, if your microwave is 1200 watts, 50% is 600, closest to 650 - you might add a little time. 30% power is 360, no adjustments in time should be necessary.
• Whole Wheat: Substitute 1 cup whole wheat flour for all-purpose flour. Proceed as above.
• Cinnamon-Date: Add 1 teaspoons ground cinnamon along with baking soda; blend well. Stir in 1/2 cup chopped or snipped pitted dates, along with flour. Proceed as above.
• Orange-Nut: Add 1 tbsp grated orange peel along with baking soda; blend well. Stir in 1/2 cup chopped toasted blanched almonds along with flour. Proceed as above. (I actually like pecans better).