As far as English Muffin recipes go, this one is pretty easy, and a good entry into the world of English Muffin making.
- 4 C AP flour – Set aside for later sifting
Combine in a mixing bowl
- 3/4 C warm water
- 3/4 C scalded milk – and slightly cooled
- 2 tsp sugar
- 2 T non-fat powdered milk
- 1 tsp salt
- 1 TBL or 1 pkg active dry yeast
To be mixed in later
- 2 C sifted AP flour
To be added to mixture after first rise
- 3 TBL softened butter
- 1 egg
- 2 C – more sifted AP flour
STEP BY STEP
- Dissolve yeast in 2 TBL warm water and sugar for 3-5 minutes
- Mix yeast mixture with scalded milk mixture
- Sift 2 C AP flour in with wet ingredients
- Place in glass bowl
- Cover, and let rise for 60-90 minutes in warm place
- Mix in 3 TBL softened butter and egg
- Knead in additional 2 C AP flour
- Place muffin rings on cookie sheet
- Grease inside of muffin rings and fill half full with mixture
- Let rise for 60-90 minutes
It should now fill the muffin ring
- Place cookie sheet in preheated oven at 425º
- Bake until golden brown
- Cool slightly on a cake rack and remove muffin rings
Note: For crumpets, follow the above recipe, except increase milk from 1/2 C to 2/3 C
Close enough to Thomas
- While not EXACTLY like Thomas’s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product. This recipe produces a slightly better muffin than the recipe above, but is a bit more work.
- FIRST MIX
- 1/2 cup non-fat powdered milk
- 1 tablespoon sugar
- 3/4 teaspoon salt, divided
- 1 tablespoon butter or shortening
- 1 cup hot water – nearly boiling
- SECOND MIX
- 1 envelope dry yeast ( or two scant tablespoons )
- 1 teaspoon sugar
- 1/3 cup warm water
- THIRD MIX
- 1 C all-purpose flour – sifted
- 1/2 C spelt flour – sifted
- 1/2 C whole wheat flour – sifted
- Non-stick vegetable spray and oil for brushing
- 1 egg – beaten
STEP BY STEP
- FIRST MIX: In a glass bowl combine the powdered milk, 1 tsp sugar, salt, shortening, and (nearly) boiling hot water; stir until the milk, sugar and salt are dissolved. Set aside to cool to 100 degrees or less
- SECOND MIX: In a separate glass bowl combine the yeast and tablespoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Let proof for 5 minutes.
- THIRD MIX: After the milk mixture has cooled to 100 degrees or less, add it, your beaten egg, and the sifted flours and beat thoroughly with wooden spoon creating a soft wet dough.
- Cover the bowl and let it rest in a warm spot for 60-90 minutes (longer = more holes!).
At this point, we are going to diverge into three different ways to cook the English Muffins. (1) We will use rings in a skillet. This is what I do, but it requires a bit on an * investment. (2) We will use a biscuit cutter, and again use the skillet. Actually it is just ONE of the rings that I use. (3) We are going to use a shallow muffin pan and bake the English Muffins.
*If you don’t have muffin rings, try wide-mouth canning lids or mini-tart rings. And if you don’t have those, try using tuna cans with the top and bottom removed!
COOKING METHOD 1 – Multiple rings
- Sometimes I do the 90 minute rise right in the rings – as shown in the photo above. Note the small square of foil underneath to make it easier to transfer to the hot skillet. Cook them with the foil on until you turn them – then remove the foil
- Preheat the griddle to exactly 300 degrees. If you do not have an electric skillet, either get one or get an infrared thermometer at Thermoworks.com – This is where I got mine and I use it every single day. I cannot stress how critical temperature is in this recipe.
- Put your ring into the skillet early, so it also has a chance to preheat.
- Spray the ring and skillet with oil. If you want to try before you buy, use canning lids for your first few times.
- Scoop out pieces off about the size of a baseball and place into your ring. If you have a large ice cream scoop, this works well.
- COVER the skillet with its lid, and then cook for EXACTLY 5 minutes – they are easy to burn so set the timer.
- Use a tongs and remove the ring, then flip the muffin and cook for 5 more minutes.
COOKING METHOD 2 – Biscuit cutter
- Pour your mixture out onto the counter ( sprinkle corn meal on the counter )
- Place on a floured surface and use a rolling pin to flatten to about 1/2 to 3/4 inch thick
- Cover lightly with corn meal
- Use a biscuit cutter and cut disks and set aside in a warm place to rise another 30 minutes
- Cover the skillet with its lid, and cook exactly 5 minutes per side at 300º
COOKING METHOD 3 – Shallow muffin pan
- Alternately, you can use a shallow muffin pan
- Grease your muffin pan cups
- Put about 1/4 cup of batter into each cup
- Bake your muffins at 400º for about 10 minutes.
- You want a temperature that will allow the outsides to brown nicely while the insides are just cooked.
- Place on a cooling rack to cool.
- Split with fork and serve or store in a baggie after they are cooled.
- We take ours straight from the fridge to the toaster.
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