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
MY 4 MINUTE AND 4 HOUR BREAKFAST SANDWICHES (Quick & Easy vs Homemade)
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BOOS BLOCK CUTTING BOARD:
ESCALI DIGITAL SCALE:
FINE MESH STRAINER:
HALF SHEET PAN + RACK:
LODGE CAST IRON SKILLET:
MY FAV STAINLESS BOWL:
INSTANT READ THERMOMETER:
RECIPES
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4 MINUTE QUICK & EASY:
•Squishy brioche bun (store bought is fine)
•American cheese slice
•Egg
•Thinly sliced ham
Toast cut side of bun, cook egg + add cheese and allow to melt. Add sliced ham to bun and top with cheesed egg. It's the best thing you can make in 4 minutes.
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FROM SCRATCH BREAKFAST SANDWICH:
ENGLISH MUFFIN:
•140g or 1/2c warm water (86F/30C)
•2g or about 3/4tsp instant yeast
•10g or 3/4Tbsp olive oil
•90g or 3/4c sourdough starter or poolish (see below)
•250g or 1 1/2c AP Flour (11.7% protein)
•4g or 3/4tsp salt
Add ingredients to bowl and mix with a sturdy spoon to combine. Continue to mix with a wet hand by squeezing until homogenous and a dough has formed. Cover and allow to rise at room temp for 30min. Strengthen dough by folding as shown @5:31. Cover and allow to rise at room temp for another 30 minutes. Repeat strength-building fold. Cover and allow to rise for 60 minutes at room temp.
Turn out the dough onto a floured work surface. Divide into six 75g pieces.
Liberally dust a tray with cornmeal. Shape each piece of dough as shown @6:38. Place each shaped ball onto tray of cornmeal, making sure a good amount of cornmeal adheres to both top and bottom of each muffin ball. Cover with another tray or towel and allow to proof at room temp for 60-75min.
Add enough ghee or neutral oil to a pan over med-high to coat the bottom of the pan. I'm using about 1/4c or 60g for my 12 pan. When oil is preheated, add in English muffins. Cook on side one for 1.5-2min until golden. Fry on the second side for about 2 min. Transfer browned muffins to a sheet tray fitted with a wire rack then finish by baking in 350F/170C preheated oven for 12min.
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SAUSAGE:
•450g or 1lb ground pork
•8g salt
•4g black pepper
•1g dried thyme
•5g minced garlic
•5g minced ginger
•2g fresh sage, chopped
•5g apple cider vinegar
•15-20g maple syrup
Combine all ingredients and mix well. I recommend gloving up and mixing by hand, squeezing the meat.
Divide meat mix into 115g/4oz patties and smash each between parchment into very thin, flat, rounds. Refrigerate until ready to cook.
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MAKING THE SANDWICH:
Preheat nonstick pan over med-high. Add neutral oil and a pre-smashed sausage patty, pressing down to maximize browning/surface area. Cook on side one for about 90 sec or until nicely brown. Flip and continue cooking on the second side for about 30 sec, adding thick slice of aged cheddar while side 2 cooks.
To cook the egg, add oil to pan over low, and add egg white, allowing white to cook for 15-20 seconds before adding yolk to the middle of the white. Hit the egg with salt and pepp. Add a bit of water to the pan, cover, and allow to cook for about 60 seconds to steam and set up yolk a bit. Once the yolk is set to your desired level of runniness, it's done.
Cut english muffin in half and toast. To build, add cheesed sausage to english muffin, followed by egg, and finally a 50/50 mix of hot sauce and hot honey. Enjoy that thing.
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TO MAKE POOLISH: combine 45g AP flour + 45g warm water (86F/30C) + small pinch of yeast. Mix, cover, and allow to sit at room temp over night or for about 12 hours.
TO MAKE STARTER check out this video: The night before you make the English muffins, prepare the starter by discarding all but 25g of starter and adding 45g water 45g flour. You'll use 90 grams the next day.
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#breakfastsandwich #hameggandcheese #eggsandwich
0:00 Intro
0:18: 4 minute sando
2:09: Mixing English Muffins
3:04: Mixing and Shaping Sausage
4:29: Trade Coffee Ad
5:33: Strength Building + Shaping English Muffs
7:26: Cooking The Muffs
8:55: Cooking the Sausage
9:39: Cooking the Egg
10:26: Assembly - Making the Sandwich
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English Muffins a La 1/4 English Ellen (lots of Crooks and Nannies!!!!????????????)
In this video I demonstrate how to make English Muffins including a second batch with an Italian twist!
Here is a direct link to this recipe in printable format!
Please go to my website for more videos and recipes in pdf format for easy printing!
EllensBreadMachineRecipes.Com
English Muffins a La 1/4 English Ellen
400g Half and Half or whole milk
1 egg slightly beaten
540g King Arthur Bread Flour
25g sugar
9g salt
60g salted butter (if you only have unsalted butter, use that and add another gram of salt.)
7g SAF instant yeast
For the griddle:
Semolina flour and butter
(You can probably use cornmeal, but I haven’t tried it.)
Before dough course is finished, prepare an electric griddle or a large skillet by spreading softened butter on it. Sprinkle it with semolina or cornmeal. DO NOT HEAT THE GRIDDLE YET!
If you don’t have an electric griddle, use two large skillets.
Note: This dough will be a little wet. Do not add flour.
When the dough is complete, deflate slightly and weigh the hunk of dough. Divide by 16. Weigh the chunks of dough so your English Muffins will be uniform size. This recipe makes 16 small muffins but you can make them bigger.
Make 16 balls of dough and place them on the COLD griddle. Flatten them a bit. Cover them for 20 minutes with parchment or a dish towel. They will not rise to a major degree but will puff up a bit.
After 20 minutes, uncover the balls, sprinkle tops with semolina. Turn griddle on low heat. Cook until the bottoms are golden brown then flip to brown other side. They are done when they’ve reached 200 degrees. If they are getting too brown but not yet 200 degrees inside, put in cookie sheet and bake at 350 for a few minutes until done.
Cool on a rack. When cool, fork split as shown in the video. (If you cut them open with a knife they won’t have the nooks and crannies!) Toast well and spread with high quality butter and/or jam or jelly of your choice.
Freeze whatever you’re not going to eat on day of making them in freezer bags. You’ll definitely want to fork split them before freezing.
Enjoy!
The EASIEST English Muffins EVER! You’ll Think They Are Store Bought!
Today Kevin is teaching you how to make ENGLISH MUFFINS! These are so easy you will never buy them from the store again!
Recipe:
1 ¼ cup warm water
1 Tbsp. Sugar
1 Tsp. Yeast
2 Tbsp. Melted Butter or Oil
2 ¾ Cups flour (Plus a little extra)
1 tsp. Salt
Cornmeal for dusting
Mix warm water and sugar in a large bowl and sprinkle yeast
on top. Let rest, covered, for 10 minutes.
Add oil and salt to mixture and then add in the flour until it is only
slightly sticky.
Put dough on floured surface and knead for 3-4 minutes. Add flour
if necessary to stop dough from sticking to kneading surface.
Put the dough into an oiled bowl and cover with a towel until the
dough has double in size. About 1 hour.
Knead the dough a couple times and then divide into 10 equalish
balls.
Sprinkle corn meal on a piece of parchment paper and place the dough
balls on top. Flatten each ball to about 1inch tall. Cover and let rest for
20 more minutes.
Heat a frying pan on low heat and lightly oil. Place as many of the
muffins in the pan as you can and cook for about 8 minutes or until brown
on the bottom. Flip and cook another 5 minutes or until done.
Repeat with remaining dough balls.
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English Muffin Breakfast Sandwiches
These English Muffin Breakfast Sandwiches are super easy to make and insanely delicious. They require minimal ingredients and are made in one pan! Chris x
FULL RECIPE POST:
INGREDIENTS
2 English Muffins, halved
4 slices of Bacon
4 Eggs
2 square slices of American/Processed Cheese, (see notes)
1 tbsp Butter
Hot Sauce, to preference (see notes)
Salt & Black Pepper, to taste
????METHOD????
Add bacon to a pan over low-medium heat and fry until crispy with the fat rendered. Important to keep it fairly low so you draw out as much of the fat as possible. Remove bacon, leave fat.
Increase heat to medium-high and place English muffin halves in the leftover fat and fry until crispy. Remove from pan.
Lower heat back down to a low-medium and melt in 1 tbsp butter. Spread it across the pan as best you can, then crack in 4 eggs. Use your spatula to separate the eggs into pairs then season with salt and pepper. It should look like two oval shapes. Cook until all egg white turns opaque (split egg yolks if you don't like sunny side up).
Place muffin halves over the eggs, then take a plate and gently rest over the top. Carefully flip the pan over so the egg muffins end up on the plate egg-side-up.
Add a slice of cheese to each of them, followed by 2 slices of bacon each and a good dousing of hot sauce. Fold over and enjoy!
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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Sourdough English Muffins Recipe (5 Ingredients, 2 Cooking Methods)
Here's how to make Sourdough English Muffins using two different baking methods: the skillet method, and the skillet & oven method.
Get 18 of my favorite straightforward sourdough recipes in my ebook, No-Nonsense Sourdough. Check it out here:
Get the printable recipe here:
Chapters:
00:00 Sourdough English Muffins
00:13 Mixing the dough
00:47 Kneading
01:21 Bulk Fermentation
01:52 Shaping
03:51 Proofing
04:18 Method 1
06:14 Method 2
08:40 The Most Important Thing
#sourdough #sourdoughenglishmuffins #englishmuffins