English Muffins In The Bread Machine Food

BREAD MACHINE ENGLISH MUFFINS

Steps:

• Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
• Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
• Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
• Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
• Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
• Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
• Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
• Store in the refrigerator for up to a week or freeze for up to 3 months.

ENGLISH MUFFIN BREAD IN BREAD MAKER

Steps:

• 1. Place ingredients into the bread maker pan according to manufacturers suggestion. (Mine is wet on the bottom, dry on top, make a small well in the dry and place the yeast in that). Program your machine for dough cycle. Check your booklet to see what time the last rise will be on the dough and set a timer. Midway through the second kneading cycle, check the dough; it should be soft, smooth and slightly sticky. If needed, adjust the dough's consistency with additional flour or water, if necessary (you may need to use more flour -- or less water -- in the summer.) This dough will not be a light, fluffy dough, but a heavier dough. For a true English muffin effect, remove the dough after either the final kneading or before the final rise and roll it in cornmeal, or you can sprinkle it onto the top and gently press it down into the dough. Remove the dough for last rise. Place the dough into the bread pan that has been sprayed with a non stick spray and then cornmeal has been sprinkled on. Gently press the very dense mixture into the loaf and dust top with cornmeal. Cover the pan with a towel and let it rise until it has barely crowned the rim of the pan. This should be about an hour.
• 2. Preheat the oven to 400°. Remove the cover and bake for 22-27 minutes and golden brown with internal temperature of 190°F.
• 3. Remove the bread from the oven and let it cool for 5 minutes or so before turning it out of the pan onto a rack. Let bread cool completely before slicing. I recommend to make this the night before and let it sit to cool overnight (I left mine on the wire rack and covered it with a large bowl so air would still circulate but it would be protected).

BREAD MAKER ENGLISH MUFFINS

Steps:

• Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.

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.

SOFT, LIGHT ENGLISH MUFFINS FOR BREAD MACHINE

Steps:

• *Note* If you don't have a bread machine, you can follow the same instructions, kneading dough by hand or with a Kitchenaid for 10-12 minutes until smooth and elastic, as you would for bread. If you don't have an electric griddle, a heavy frying pan will work just as well.
• Warm milk in a glass measuring cup in microwave until lukewarm and add to bread machine pan. Add softened butter and beaten egg to bread pan.
• Measure and level bread flour carefully. Add on top of milk mixture. Level with back of spoon. Then add on top of flour, salt on one side of flour and yeast and sugar on the other side.
• Set bread machine to "Mix" and begin cycle. Using a rubber spatula, scrape down sides until dough is mixed uniformly, 5-7 minutes. Then, cancel cycle.
• Now set bread machine to "Basic" and let run through the first kneading cycle and the entire first rise. After the first rise, cancel cycle. Line cookie sheet with parchment paper, then sprinkle with cornmeal. Set aside.
• Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.
• When all of your dough has been cut, brush lightly with melted butter and then sprinkle with cornmeal. Cover with wax paper and allow to rest for 30 minutes in a warm, draft free location.
• Heat electric griddle to 300-325 degrees. Place 4-6 muffins on the griddle and watch closely. They can burn if you're not careful. Using a spatula, check the bottoms until they are nicely browned and then flip. Mine took 7-10 minutes per side, but watch closely as all griddles are different. Let the second side brown. Then, using a thin wooden skewer, insert into the side of a muffin reaching the center to check for doneness. When removed, skewer should be free of any raw batter. You can also use an instant read thermometer and remove from heat at approximately 195 degrees.
• When done, place on a metal baking rack until cool. Then store in ziplock bags. When ready to eat, split with a fork and toast.

ENGLISH MUFFIN LOAF (BREAD MACHINE)

Steps:

• Measure ingredients into baking pan in the order recommended by the manufacturer.
• Insert pan into the oven chamber.
• Select Basic Cycle.
• When the baking cycle ends, immediately remove the bread from the pan and place it on a rack; let cool to room temperature before slicing.