The Secret to Perfectly Crispy No Knead English Muffin Bread
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Homemade English Muffins
English Muffins
1 ¼ cups warm water
1TBSP sugar
1 tsp yeast
Mix these ingredients together, cover the bowl with a towel and allow to proof for 10 minutes before adding the rest of the ingredients.
Add:
1 tsp salt
2 TBSPS oil
2 ¾ cups of all-purpose flour
Add the flour into the mixture one cup at a time mixing well between each addition. Once you have incorporated all of the flour and there are no more dry flour bits turn the dough out onto a well-floured surface and knead for 5 minutes. Put the dough ball into a well oiled bowl and cover with a towel. Allow to rise one hour. Once the dough has doubled in size cut the dough into 10 pieces, roll each piece into a ball and then flatten on a piece of parchment paper or a surface covered with corn meal. Cover with a towel and allow to rise another 30 minutes.
To cook, heat a greased frying pan over medium heat until warm and then turn the heat down to low. Place the dough rounds into the pan, cover with a lid and set a timer for 8 minutes. Keep an eye on them. Eight minutes on low works great on my stove but may not be great for yours. After 8 minutes remove the lid, turn the muffins and cook a further 8 minutes. Remove and cool. You are ready to enjoy.
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Music Credit: Green Green Garden by Chris Haugen
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