Quick English Muffins Recipe 45 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.

QUICK ENGLISH MUFFINS RECIPE - (4/5)

Steps:

• Pour warm water into a large bowl. Sprinkle sugar, then yeast on top. Let sit and foam for 10 minutes. Add in melted butter, flour, and salt and mix with a rubber spatula. Once combined, place dough onto a floured surface and knead for 5 minutes, adding just enough flour to make the dough stop sticking to the countertop. Shape the dough into ball and place into an oiled bowl. Cover and let rise for 1 hour, or until doubled in size. Meanwhile, sprinkle a few tablespoons of cornmeal on a piece of parchment paper or a towel. Once dough is doubled, knead a few times on a floured surface and then divide into 10 equal pieces. Shape each piece into a ball by rolling it between the palm of your hand and the countertop. Place the balls onto the prepared parchment and press them into flattish rounds. Sprinkle more cornmeal over the tops of the rolls. Cover rolls with towel and let rise 20 minutes. Heat a large frying pan or skillet and grease with cooking spray. Cooking the muffins in batches, cover and fry on low heat on first side for 9 minutes, until the muffins are puffed up and golden and toasted on the outside. Flip and cook for about 5 more minutes, or until the second side is also golden and toasted.

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.

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.

SUPER EASY ENGLISH MUFFINS

Steps:

• 1. In a small pot melt butter and shortening add milk and heat up until it is warm to the touch turn off stove and set aside. In a large bowl add warm water, yeast and sugar mix and let sit in a warm place until it is foamy about 10 minutes.
• 2. In a food processor or mixer or by hand add flour, salt, yeast mixture, and milk mixture. Combine until a dough forms you might need more flour if dough is too sticky. Knead for 5 minutes until it is soft and smooth ball. Place the dough in a large oiled bowl and cover with plastic wrap and let sit for 1 hour. After the hour dough will be doubled in size punch dough down. Roll dough out about about 1/2 inch thick. With a round cutter biscuit or cookie cut out dough. I usually cut out 26 with my cutter. Place in a parchment lined paper floured liberally or sometimes I use cornmeal so the dough won't stick to the paper very important so you can pickup muffins with ease. I prefer to use corn meal but sometimes I don't have it so I use flour. cover the cut out muffins with plastic wrap and let them rise for 45 minutes. To ensure another second rise I turn my oven to the lowest level and let it warm up for 15 minutes than turn it off. I put my muffin trays in the oven and turn light on. And they rise with out any problems.
• 3. After the second rice heat up your griddle or cast iron skillet the a low heat and let it heat up for 5 minutes. I use a cast iron skillet they brown up beautifully. Place muffins on the skillet no need to oil or butter but you can do it if you want to. Cook them on low heat for 4-5 minutes on each side until they are firm to the touch. That is all to it pretty simple and easy. Enjoy with butter and jam or just by them selves are good. If when you pick them up they deflate when placing them in the griddle or pan don't panic they will rise again when they are cooking. It happened to me couple of times but they will rise back again. Just make sure your tray is well floured or use corn meal seems to work better before the second rise.

ENGLISH MUFFINS

Steps:

• Sift the flour and salt into a bowl and leave in a warm place.
• Dissolve the yeast and sugar in warm milk.
• Let froth, then mix in the butter.
• Stir all the liquid into the warm flour and beat well until smooth and elastic.
• Cover and proof in a warm place for 50 minutes or until doubled in bulk.
• Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
• Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
• Shape each one into a round with straight sides.
• Put onto a greased baking sheet.
• Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
• Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
• Warm and grease the bakestone lightly.
• Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
• Turn and cook the other side.
• Wrap in a cloth and keep warm if cooking in batches.
• To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
• Apple butter ain't bad either.
• Enjoy.

THICK ENGLISH MUFFINS

Steps:

• Combine all ingredients except semolina in a large bowl. Mix well to combine, then beat on high (with flat paddle, if using stand mixer) for 5 minutes. Dough should be sticky and glossy. Scrape down bowl, cover, and let rise in a warm place for about 90 minutes, or until about doubled in volume.
• Heat an ungreased griddle over very low heat (300* F for electric griddle). Grease English muffin rings.
• First, make a test muffin as follows: Place one greased ring on griddle and sprinkle a bit of semolina on griddle inside of ring. Wet fingers and a 1/2 cup measure with a little water, and scoop out a scant 1/2 cup of dough. Shape dough into a circle approximately the size of the ring, place inside of ring, and sprinkle top with a little more semolina.
• Cook for 7 minutes, then carefully lift and check bottom, which should be a nice, medium golden-brown. If not, turn up heat a little; if too dark, turn heat down. Cook an additional 10 minutes.
• With a pair of tongs, grab the ring and lift it off, then flip the muffin over (if ring doesn't release, flip it over, ring and all, and gently wiggle until it comes off). Cook second side for 12-18 minutes or until a deep golden brown.
• Remove and split muffin; should be cooked through. If so, cook remaining muffins in the same way; if not cooked through, then turn heat down a little and proceed to cook remaining muffins for a little longer time than test muffin.
• Cool muffins completely before storing in a plastic bag.

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.