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How To make English Muffins From Scratch
1 lb Strong white flour
1/2 oz Fresh yeast or 1/2 t. dried
-yeast 1 tb Sugar
1/8 lb Butter, melted
1 tb Salt
8 oz Warm milk and water
(The 8 oz. milk and water refers to 8 fluid ounces, or 250 ml.) Sift the flour and the salt into a bowl and
leave it in a warm place. Dissolve the yeast and sugar in 1/4 UK pint (about 1/2 cup--rsc) of the warm milk and water. Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and prove in a warm place for 50 minutes or until doubled in bulk. Turn onto a well-floured board and knead, working in a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage-shape, and divide into 8 to 10 portions about 1 1/2 to 1-3/4 inches thick. Shape each one into a round with straight sides. Put onto a greased baking sheet, cover and put in a warm place to prove for 30-40 minutes or until spongy to the touch. Leave plenty of room for expansion, and be careful not to over-prove, as the muffins will lose their shape. Warm and grease bakestone (or other griddle) lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes, until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side; then with fingers pull the top and bottom apart and insert thin slivers of butter. (or tear in half with forks and toast.) If reheating from cold, toast the top and bottom, then pull apart and butter. Source: Diane Duane, FidoNet Cooking Echo
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How to Make English Muffins | Perfect Homemade McMuffins | Recipe
Making your own McMuffins is easier than you might think. As I will demonstrate in this video. They are the perfect treat and way better than the ones you buy. Plus, you can fill them with your favourite fillings.
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English Muffins – Bruno Albouze – THE REAL DEAL
English muffins are delicious little wheel shape bread that can be enjoyed in many different ways; sweet or savory. Here is an awesome poolish based muffins recipe I used to make at the Hotel Ritz Place Vendôme in Paris. Enjoy!
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How to Make Perfect English Muffins From Scratch
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Long before the nooks and crannies of Thomas' English muffins slogan, there were the nooks and crannies of 18th century English muffins. As early as 1747, recipes were being penned for the quintessential breakfast bread, one of which appeared in Hannah Glasse's The Art of Cookery and advised that the muffin's interior resemble honeycomb. Turns out, it's exceedingly difficult to get dough to resemble honeycomb.
The mixture of flour, yeast, and milk fat has to be quite soft—closer to pancake batter than bread dough—for those bubbles to form. If it's too stiff, as the dough bakes and expands the steam bubbles will remain as round individual bubbles, and result in a final product that is bread-like. If, however, the dough is loose, wet, and admittedly difficult to handle, then expanding steam will form large columns in the baking dough, resulting in that traditional honeycomb look in the final muffin.
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English Muffins (No Knead)
How to make delicious English muffins, easy no knead method, simple full instructions, from start to finish.
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This is to certify that all of my videos on this channel are NOT being sponsored in any way, by any one at this moment in time. Also, the viewer must take responsibility for his or her own safety and hygiene when replicating any of my recipes on this channel. The kitchen can be a dangerous place to work, please be careful. Also be aware of any allergies. Thank You.
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English Muffins | Basics with Babish
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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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Dessert Person Cookbook
Photographer: Alex Lau
Food Stylist: Sue Li
Prop Stylist: Astrid Chastka
Video Series:
Producer/Director: @VincentCross
Camera Operator: Calvin Robertson
Sound Engineer/Music: Michael Guggino
Editor: Hal McFall
Animation Credits:
Character Designer/Animator: Jack Sherry
Character Rigger: Johara Dutton
Background/Prop Designer: M. Cody Wiley
Background Illustrator: Jagriti Khirwar