How To make English Muffins In a Loaf
5 3/4 c Flour
2 pk Yeast
1 tb Sugar
2 1/3 ts Salt
1/4 ts Baking soda
2 c Milk
1/2 c ;Water
Cornmeal Calories per serving: 343 Fat grams per serving: 2 Approx. Cook Time: 2:00 Measure flour by spooning lightly into a cup. Combine three cups
flour, yeast, sugar, salt, and soda. Heat milk and water to 120-130 degrees F. Add to dry mixture; beat well. Stir in enough more flour to make a very stiff batter. Spoon into two loaf pans that are greased and sprinkled with cornmeal. Let rise for 45 minutes. Bake for 25 minutes at 400 degrees. Remove from pans immediately and let cool.
Submitted By SAM WARING On MON, 20 NOV 1995 150014 GMT
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English Muffin Bread
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Love & Best Dishes: English Muffin Bread Recipe
English Muffin Bread Recipe - Paula's sharing an easy bread recipe for breakfast, and the best part? It's a no knead bread recipe to boot!
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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 Muffin Bread
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English Muffin Bread - Perfect Toasting Bread
This bread loaf has the identical taste and texture of an English muffin. Lots of nooks and crannies for your favourite toppings. This is the very best toasted.
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4 ½ cups flour, you may need less or a little more
▢2 tablespoons yeast, or 2 packets
▢1 tablespoon honey, or sugar
▢¼ cup warm water, 110F
▢2 teaspoons kosher salt
▢¼ teaspoon baking powder
▢2 ¼ cups warm milk, 110F
▢Butter and cornmeal for greasing and dusting the pans
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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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