How To make English Muffins 3
Ingredients
SPONGE:
1/4
cup
water, warm
1
sugar, pinch
1
each
yeast, active dry, package
1 1/2
cup
milk, warm
2
tablespoon
butter, unsalted, cut in small pieces, softened
1
tablespoon
honey
2 1/2
cup
flour, all-purpose
DOUGH:
1 1/4
teaspoon
salt
2 1/4
cup
flour, all-purpose
1
cornmeal
Directions:
Sponge: butter a 4 quart mixing bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles.
While yeast is dissolving, in buttered bowl combine warm milk, butter and honey. Stir until butter is almost melted. Stir in 2 1/2 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Cover and let rise in warm place until doubled, about 30 minutes.
Dough: butter a 4 quart bowl. Stir salt into bread mixture. Stir in enough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking.
Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 45 minutes. Punch dough down. Divide dough in half. Sprinkle board generously with cornmeal. Turn dough out on board. Sprinkle cornmeal over top of dough. Gently roll half the dough at a time 1/2 inch thick. Cut with a floured biscuit cutter into 3 inch rounds. Repeat with remaining half of dough. Knead, reroll, and cut dough scraps once, if desired.
Arrange dough rounds on ungreased baking sheets 2 inches apart. Cover and let rise in a warm place until double, about 30 minutes.
Heat a lightly oiled, nonstick griddle or skillet over medium-high heat. Lift some of the dough rounds with a spatula onto griddle. Cook for 2 minutes on each side. Reduce heat to medium. Cook, turning every few minutes, 13-18 minutes until done in center. Cool on racks. Repeat cooking remaining muffins.
Split muffins in half crosswise with the tines of a fork.
How To make English Muffins 3's Videos
Quick and Easy English Muffin Recipe | Simple and Delish by Canan
Quick and Easy English Muffin Recipe. No yeast English muffins are delicious and very easy to make. CLICK HERE TO SUBSCRIBE:
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Ingredients:
1 cup all purpose
1 cup low fat yogurt
1 teaspon salt
2 teaspoon baking powder
Corn meal for dusting
Instructions:
1- In a lager mixing bowl combine flour, salt and baking powder mix well.
2- Add the yogurt mixture to the flour mixture. Using a spoon, or your hands, mix until the dough should be soft, but not sticky.
3-Transfer the dough to a lightly floured surface and form into a ball. If the dough is too sticky to work with, add in a little more flour.
4-Divide dough into 4 equal portion. Roll each portion into a ball and press slightly to form a muffin
5- Place the muffin dough balls onto surface that has been dusted cornmeal.
6- Preheat the pan and carefully transfer each dough into the pan. Cook at medium low heat for 4-5 minutes or until lightly browned on both sides.
7-Transfer the muffins to a cooling rack and let them cool completely.
Enjoy!
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SOURDOUGH ENGLISH MUFFIN RECIPE | Super Fluffy!
Have you ever had a good English Muffin? Like, a REALLY good English Muffin. If not, it might be because you've never had one that was made from scratch. This Sourdough English Muffin recipe produces tall, light, little rounds of buttery goodness filled with all the nooks and crannies for your jam or breakfast sammy meats and cheeses. Toast it up or eat it soft. I think you'll be pretty happy with the result either way. Enjoy!
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FOR THIS RECIPE YOU WILL NEED
PREFERMENT
25g SOURDOUGH STARTER or small pinch instant yeast
75g WATER
75g AP FLOUR
RIPEN ON COUNTER OVERNIGHT
DOUGH
300g or 1 1/2 C. WATER
2g or 3/4 TSP YEAST
12g or 1 TBSP OLIVE OIL
7g or 1 1/2 TSP SALT
480g or 3 1/2C. AP FLOUR
THANKS TO AMERICAS TEST KITCHEN AND SERIOUS EATS FOR THE RECIPE INSPIRATION HERE.
#englishmuffins #sourdoughenglishmuffins #englishmuffinrecipe
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Jennifer Garner's Pretend Cooking Show - Episode 3: Huckleberry English Muffins
DESCRIPTION:
Pretend Cooking Show, Episode 2: Huckleberry English Muffins by Zoe Nathan. #icrackmyselfup #pretendcookingshow #notaprettybaker
Get her very delicious cookbook here:
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Huckleberry English Muffins recipe:
3 cups buttermilk
2 tbsp active dry yeast
3 tbsp unsalted butter (room temp)
3 tbsp honey
6 cups bread flour
1/4 cup sugar
4 1/2 tsp kosher salt
1 cup cornmeal
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1. Warm 1 1/2 cups (355ml) of the buttermilk in a small saucepan, but do not boil. Place the remaining 1 1/2 cups (355ml) cold buttermilk in the bowl of a stand mixer with the yeast and whisk by hand to combine. Add the warm buttermilk to the cold buttermilk mixture and whisk to blend. Add the butter, honey, bread flour, sugar, and salt and mix on low speed with the dough hook attachment for about 1 minute, until the dough comes together. Increase the speed to medium-high and work the dough for about 2 minutes until smooth.
•
2. Transfer the dough to a greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
•
3. Sprinkle 1/2 cup (80g) of the cornmeal on a clean work surface and dump the dough out onto it. Sprinkle another 1/4 cup (40g) of the cornmeal on top of the dough and flatten it into a disk with 1 inch (2.5cm) thickness.
•
4. Sprinkle the last 1/4 cup (40g) of the cornmeal onto a sheet pan. With a 3 inch (7.5cm) round cutter, cut the English muffins from the dough. Cut them as closely as possible, minimizing the amount of scraps, as you cannot combine and reroll this dough.
•
5. Arrange the English muffins, 1 inch (2.5cm) apart, on the sheet pan. Allow the dough to rise for 1 hour at room temperature. Or refrigerate overnight and allow to rise for 1 hour in the morning.
•
6. As the English muffins near readiness, preheat your oven to 350F (180C) degrees. When the oven is hot, heat an ungreased griddle or large cast-iron pan over medium-high heat. Jen tip: 275F (135C) for the temperature of your griddle!
•
7. Drop the English muffins onto the griddle and cook for about 1 minute on each side, until golden brown.
•
8. Return the English muffins to the sheet pan and immediately bake for 8 to 10 minutes, until they feel light when lifted from the pan. If working in batches, bake each batch as it comes off the griddle.
•
These keep, tightly wrapped, at room temperature, for up to 3 days; or frozen, for up to 1 month. Enjoy!
•
Song: Scrapping and Yelling by Mark Mothersbaugh
DATE: 13, January 2018.
BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro
English Muffins #shorts
Ep.4 in my 'From Scratch' series, English muffins. If there is one bread you should make yourself, this is the one! Written recipe below...
Ingredients:
260g whole milk
5g dried yeast
1 tsp sugar
330g bread flour
1 tsp salt
Method:
1. Mix together the milk, yeast and sugar in a bowl. Set aside for 10 minutes to let the yeast bloom.
2. Mix together the flour and salt in another bowl and then add in the yeast mixture.
3. Bring the dough together until it is in a ‘cohesive’ mass (roughly 1 minute of mixing) and let it sit for 15 minutes to hydrate the dough.
4. Knead the dough on a lightly floured surface for 10 minuets until smooth. Place the dough into a bowl, cover and prove for roughly 2 hours until doubled in size.
5. Once proved, knock the air out of the dough and tip out onto a clean surface. Divide into 6 balls, roughly 95-100 grams each.
6. Time to shape. Flatten a ball and pinch the sides into the middle until you feel it getting ‘taught’. Be careful not to rip the dough. Flip the ball over and roll in your hands until a nice even shaped has formed. Place each dough ball onto a lined baking tray (parchment paper sprinkled with some semolina flour).
7. Cover the tray and leave the dough to prove until doubled in size (1-2 hours).
8. Preheat another baking tray in an oven of 175 degrees C.
9. Once doubled in size, bring a pan to a medium-low heat (preferably cast iron) and place a proved dough ball into the pan. Sprinkle the top with some semolina flour and cook for 3 minutes on one side. Flip and cook for another 3 minutes on the other side. Remove from the heat and place into the preheated oven to finishing cooking for another 5 minutes.
10. Remove from the oven and then leave to cool before cutting open. Best served toasted with some butter. Enjoy!
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