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
How to make Proper Traditional Authentic English Muffins
This recipe for traditional English breakfast muffins is easy and produces a super light, fluffy, and flavourful muffin. Learn how to shape the English muffins the traditional way!
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In my mind muffins would have been baked on the hot plate on top of a Rayburn, Aga, or perhaps a griddle over an open fire / coals. So I doubt that these would have been cut using a pastry cutter. I believe they would have been rolled as small bread (rolls) and baked over direct heat, using a cast iron pan or some kind of griddle. I am guessing these predated traditional oven-baked bread as we know it.
To get a really good rise from your muffin and avoid pinching the edge of the dough, steer clear of using a pastry cutter. Roll the dough into small rolls, about 100g each and proof them as if for burger buns. When they are well proofed you can dip them in the semolina flour and then griddle them. Let me know in the comments if you have any questions!
I like a deep muffin so prefer to use a combination of a cast iron pan on the hob, and placing the pan in the oven. This gives me an even cook and ensures the middle outside is cooked and doesn’t end up with an all too common raw ring around the middle.
Many people say these were originally opened with a fork to give a textured surface. I am not sure if this is true but it does give a magnificent crumb once toasted.
The dough benefits from a bulk-proof overnight in the fridge which gives the bread some complexity in flavour. Traditionally milk wouldn’t have been used but does give a super soft crumb and help with freshness.
This recipe makes just under 900g of dough. I like to weigh the dough after the first proof and then divide it by 9. This makes for a good size muffin and they all fit on my large baking tray together to proof.
Make a big batch and after they have cooled to room temp you can keep them in the freezer.
I am using 13.2% protein flour. You can use flour with a lower protein content or a mixture of flour to get different results. Just remember that the consistency of the dough will change depending on your choice of flour. This is not an issue but something to recognise as you are working with the dough. Understanding your ingredients and how they perform will help with future bakes!
Recipe:
Oven temp: 175c on bake mode
500g White flour
375g Milk 3.5%
8g sachet of instant yeast
10g of sea salt
Total dough weight: 893g
5 Ingredient No-Knead ENGLISH MUFFINS | The Easiest way to make English Muffins
Easy English Muffin Recipe - How to make english muffins at home!
PRE-ORDER MY COOKBOOK ❤ :
Detailed English Muffin Recipe:
Easy English Muffins Recipe:
- ½ cup (120g) water
- ½ cup (120g) whole milk
- 2 tsp (7g) active dry yeast
- 2½ cups (350g) all-purpose flour
- 1 tsp (5g) salt
Enjoy!
♥
Copyright © 2023 Emma Fontanella. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Chapters:
00:00 Intro
01:00 First Method to make English Muffins
01:43 Second Method to make English Muffins
05:04 Shape the English Muffins
06:10 Cook the English Muffins
06:50 How to serve English Muffins
Easy Homemade English Muffins Without Special Tools
You can make no-bake homemade English Muffins at home without english muffin rings, and without special tools. These are one of the easiest breads I think I've ever made. All you need is a bowl and a pan and you're pretty much set. Plus they're super nostalgic and delicious. Get your butter soaked nooks and crannies from scratch.
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Music - Cooking Background Music by Saib:
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Ingredients you'll need:
1 tablespoon (9g) active dry yeast
1/2 cup plus 2 tablespoons (139g) water
1/2 cup plus 2 tablespoons (139g) whole milk
4 cups (480g) bread flour
1 tablespoon (13g) granulated sugar
1 teaspoon (6g) fine sea salt
2 tablespoons (28g) gently melted butter, or canola oil
Easy Sourdough English Muffin Recipe | No Ring Cutter | Sourdough Discard Recipe
I'll show you how to make the easiest and most delicious sourdough english muffins! Did you know that some store bought sourdough english muffins use vinegar to get the right flavor?!! I was shocked when I learned that and decided to make my own. Mine are thick and fluffy and I’ll show you how I get the perfect nooks and crannies! Many english muffin recipes use ring cutters but I don’t like dealing with dough scraps so I’ll show you how I make mine without them. I'm making the vegan version of these in the video but will give you recipe options for the non-vegan version.
Recipe (yields 8 large english muffins)
500g bread flour (approximately 3 cups + 2 Tbs)
2 tsp himalayan pink salt
1 Tbs white sugar or honey
3 Tbs grapeseed oil (any vegetable oil is fine, or substitute with melted butter!)
2 Tbs unfed starter from fridge
1 ¼ cup room temperature water
¼ cup of fine cornmeal + 1 Tbs flour for dusting
Optional additional grapeseed oil for pan
Other videos you might like:
How I made my starter from scratch with no discard:
Insanely easy way I make sourdough bread:
How I maintain my starter with no discard:
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SOURDOUGH | EASY BAKING | EASY COOKING | HOMEMADE FOOD | FOOD FROM SCRATCH | DIY | RECIPE | BREAD | HOW TO MAKE
#englishmuffins #sourdough #sourdoughenglishmuffins #englishmuffinrecipe #easybread #breadrecipe #easybreadrecipe #homemadebread #nokneadbread #sourdoughbread #bread #starter #sourdoughstarter #baking #cooking #diy #homemade #homemadefood #homestead #easy #easyrecipe #easycooking #easybaking #fromscratch #recipe #recipes #recipes_easy #howto #food #vegan #veganbread
Your gut will thank you after eating this | 3 Ingredient English Muffin | No Oven No flour No Sugar
Healthy English Breakfast Muffins
No Oven
No Flour
NO Sugar
● Ingredients:
- 1 cup oats
- 1 cup water
- 1/2 tsp yeast
Thanks for watching.????????
#healthymuffin #dietrecipe #oats
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Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire Saffitz Makes Classic English Muffins | Dessert Person
Claire fact: English muffins made at home are fun to make, easy, and look just as good as store-bought but taste way better. Also true: it’s the only recipe in Dessert Person that doesn’t make a trip to the oven! Follow Claire as she walks you through the steps to getting those telltale nooks and crannies in your English muffins and how to make sure they cook all the way through in a skillet or griddle. Whether you like it sweet with jam or savory as the base of a breakfast sandwich, you’ll love the versatility of a freshly cooked English muffin.
#ClaireSaffitz #DessertPerson #EnglishMuffins
Special Equipment:
Instant-read thermometer, stand mixer, 3 1/2-inch round cutter (optional),
Griddle or large skillet (Preferably cast-iron)
Ingredients:
Classic English Muffins
1 1/2 cups whole milk (12.7 oz / 360g)
2 tablespoons unsalted butter (1 oz / 28g)
2 tablespoons honey (1.5 oz / 43 g)
1 teaspoon active dry yeast (0.11 oz / 3g)
2 3/4 cups bread flour (12.7 oz / 360g)
1/4 cup whole wheat flour (1.2 oz / 35g)
2 teaspoons Diamond Crystal kosher salt (0.21 oz / 6g)
Neautral oil, for the bowl and baking sheet
Cornmeal, for dusting
Video Breakdown:
0:00 Start
0:14 Intro to Classic English Muffins
0:28 Dessert Person Intro Animation
0:46 About English Muffins
1:47 Ingredients & Special Equipment
2:26 Scalding The Milk
5:53 Felix & Co. Updates
6:24 Mix The Dough
8:15 Dough's 1st Rise
10:30 Dough's 2nd Rise
12:15 Form & Griddle The Muffins
15:26 Flip The Muffins
17:18 A Maya Sighting
18:00 Top Your English Muffin & Taste
19:05 :)
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