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
How To make English Muffins In a Loaf's Videos
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!
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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!
Homemade English Muffins Bread Machine Vs Regular Mixer
Freshly baked homemade English muffins with a crispy crust and a soft buttery center for a special breakfast. You will be surprise how easy it is to make them, either in a bread machine or with a mixer. Top them with butter and jam or bacon and egg, you will never buy them already made again.
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Serving English muffins (0:00)
Making the dough (0:39)
Make the dough with a bread machine (1:33)
Prepare the griddle (1:54)
Pour the dough (2:14)
Turn them on the other side (2:28)
Serve with butter and jam (2:50)
Or make a complete breakfast (3:06)
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
How to Make English Muffins at Home - Better Than Store-Bought!
In this tutorial, you'll learn to make homemade English muffins that are so fluffy and delicious, they'll outshine store-bought ones, with all my tips for perfect nooks and crannies!
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
ENGLISH MUFFINS INGREDIENTS:
►1 1/2 cups Whole Milk minus 1 Tbsp (355 ml)
►2 Tbsp Unsalted butter (28.35 grams)
►2 Tbsp honey (30 ml)
►1 tsp active dry yeast (3.1 grams)
►2 3/4 cups bread flour (360g)
►1/4 cup whole wheat flour (35g)
►1 1/2 tsp fine sea salt (7.5 grams)
►1/4 cup semolina flour (30 grams)
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⏱️TIMESTAMPS⏱️
0:00 - Intro to Homemade English Muffins
0:21 - Preparing Ingredients & Dough
0:35 - Activating Yeast & Mixing Dough
1:25 - Dough Kneading & Resting
2:48 - Shaping & Baking Muffins
4:02 - Cooking & Serving Tips
4:43 - Taste Test & Storage Advice
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English Muffin Bread (Bakery Recipe)
Here's my bakery recipe for homemade English Muffin Bread. I sold a LOT of this bread in my bakery/bistro! Give it a try! It's not hard...really! Just follow my tips. Enjoy! Judi
English Muffin Bread
Makes 2 Loaves
1 lb, 10 oz (5-1/4 cups) bread flour*
4 tsp sugar
1/2 oz ( 4 tsp) RapidRise yeast
2 tsp salt
1/4 tsp baking soda
2 cups milk
1/2 cup water
Cornmeal
In a saucepan, heat milk and water to 120-130F. Place all dry ingredients (including yeast) in a mixer bowl; combine ingredients. Pour warmed milk mixture into mixer bowl with dry ingredients. With a dough hook, beat at low speed until dry ingredients are moistened. Continue beating at low to medium speed for 8 to 10 minutes, until well combined and kneaded. This bread dough is VERY active, so it's OK to form loaves right away. No need to let this dough rest before forming loaves.
Divide dough into 2 equal portions and form each part into a loaf. Place in a loaf pan that has been greased and sprinkled with cornmeal. Spray top of loaves with nonstick spray and sprinkle additional cornmeal on the top of each loaf. Allow bread to rise in an oven proof box (see video link below), or cover with waxed paper then a towel and let rise briefly over an oven that is preheating to 375F.
Check loaves often, as they will rise quickly. Allow to rise about 20 minutes, until doubled, or until an indentation remains after a finger is lightly pressed into the loaf. When ready, bake at 375F for 25 minutes, until loaves are golden. Remove from pans and cool on a wire rack. Enjoy!
* Note: All-purpose flour or a combination of bread and all-purpose flour may be used in this recipe. The more all-purpose flour used, the less chewiness the bread will have, but the end product will still be fine. A combination of both types of flour is often what I used at The Spice Rack. jk
Here's how to use your oven as a proof box...