English Muffins | Basics with Babish
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Homemade English Muffins With Nooks And Crannies | Best English Muffin Recipe | Chef James
Homemade English Muffins With Nooks And Crannies! Now, normally you can easily buy these. However, since they are not so common where I live today we are going to make some! and with an old English recipe! Best English Muffin Recipe! We just finished with the move and I hope to get back to my normal schedule soon!
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▶Recipe: makes about 14
560g plain white flour
20g fresh yeast
1 tsp granulated sugar
1tsp salt
225ml water + 225ml milk
(or 300ml whey + 150ml whole milk)
Semolina
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#easyhomemadeenglishmuffinbread #bestenglishmuffinrecipe
Honey Wheat English Muffins | Sally's Baking Recipes
This video shows how to make honey wheat English muffins using a simple 8 ingredient no-knead dough. The sticky dough does not require kneading and you can skip the rolling pin entirely. Some homemade English muffin recipes call for a round biscuit/cookie cutter, but you don't need it for these-- your hands sprinkled with cornmeal or semolina flour are your best tool.
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• Ask your recipe question or leave a review over on the recipe page.
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• More of Sally's baking recipes:
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
100% Spelt Sourdough English Muffins | Ancient Grains Bake With Me
If it’s not sourdough I just don’t feel good after I eat it! This how I make English muffins more digestible for my wheat sensitive gut.
#spelt #sourdough #sourdoughstarter #sourdoughrecipe #sourdoughbaking #englishmuffin #englishmuffins
Sourdough Spelt English muffins recipe:
✨1.5 cups milk (I use raw and I do not scald it)
✨2 tbsp oil (I use olive, but have also used avocado - it just needs to be liquid at room temperature)
✨510 g white spelt flour
✨2 tbsp sugar
✨1.25 tsp salt
✨1/4 cup or 60 grams, or just a big scoop sourdough starter
Mix dry ingredients together in mixer. Mix wet ingredients together, including starter, and add to mixer. Mix on medium low to combine, then mix on high for one minute.
Look for dough to come away from sides of bowl or at least be easily scraped away with a spatula. It should be quite wet without being unworkable.
Let ferment on counter for 4-8 hours. Shape immediately or move to refrigerator overnight (8-12, or more hours).
Remove from refrigerator and divide into 12 equal pieces. Roll into balls and let proof at room temperature until puffy, 2-4 hours.
Heat non stick pan over low and brush with butter.
Cook muffins 7-9 minutes per side until nicely browned, pushing down firmly on the second side.
Let cool completely before forking open and enjoying with jam, as a breakfast sandwich, with a burger, etc!
Heartwarming Homemade English Muffins | Dorie All Day
Sure you can buy good English muffins at the supermarket, but homemade ones have a beautifully developed wheat flavor with gentle hints of sourdough. They toast brilliantly and have that satisfying bit of extra chew. Dorie's version is cooked on a griddle, finished in the toaster, and slathered with butter and jam. Yum! GET THE RECIPE ►►
PREP TIME: 4 hours
COOK TIME: 4 minutes
MAKES: 12
INGREDIENTS
1 cup (240 milliliters) warm water
1/2 cup (120 milliliters) milk, at room temperature
2 tablespoons flavorless oil, such as canola
3 3/4 cups (510 grams) all-purpose flour, plus more for dusting
2 tablespoons sugar
1 1/4 teaspoons fine sea salt
1 1/4 teaspoons instant dry yeast (such as Saf, Fleischmann’s, or Red Star)
Cornmeal, for dusting
Butter, for griddling
Butter and/or jam, for serving
Excerpted with permissions from BAKING WITH DORIE: Sweet, Salty, & Simple © 2021 by Dorie Greenspan. Photography © 2021 by Mark Weinberg. Reproduced by permission of Mariner Books, an imprint of HarperCollins Publishers. All rights reserved.
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