ENGLISH MUFFIN Recipe -- How to Bake BREAD Without an Oven
Did you know that you don't need an oven to make English muffins? ???? Here's how you do it. ????
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English Muffins - adapted from Peter Reinhart's
2 1/4 C. all-purpose flour
1/2 T. sugar
3/4 t. salt
1 1/4 t. instant yeast
1 T. butter
3/4-1 C. instant buttermilk, 4 T. buttermilk powder + 1 C. water
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The Model Bakery’s World-Famous English Muffins
We’ll learn the secrets behind the Model Bakery’s world-famous English Muffins, named one of Oprah’s favorite things. These flaky English muffins get their buttery flavor from a luxurious bath of clarified butter. We talk with Model Bakery Owner Sarah Mitchell Hansen and Head Production Baker Gordon Patty about the origins of their English muffins and how they are made.
Watch this and more baking and pastry videos at
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English Muffins full of Nooks and Crannies
My English muffins recipe totally delivers when it comes to getting those perfect nooks and crannies (no kneading and no special tools required)! This recipe is simple and quick to make (for a yeast dough, anyway!), and is a perfect easy breakfast option!
Recipe:
Ingredients
½ cup water (118ml)
½ cup milk (118ml)
2 ½ teaspoons active dry yeast
2 Tablespoons granulated sugar (25g)
¾ teaspoon salt
3 Tablespoons unsalted butter, melted
1 large egg, lightly beaten, room temperature preferred
2 cups all-purpose or bread flour (250g)
3 Tablespoons unsalted butter
2 Tablespoons cornmeal
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Instructions
00:00 Introduction
00:29 Combine water and milk in a heat-proof dish (I use my Pyrex measuring cup) and heat until temperature is between 105-115F (40-46C) (make sure to stir before checking the temperature).
00:58 Pour into a large mixing bowl and add yeast and a teaspoon of your sugar. Stir and let sit until foamy, approximately 5-10 minutes.
01:17 Once yeast is foamy, add remaining sugar, salt, melted butter, egg, and flour. Stir until completely combined.
01:50 Cover and place in a warm, draft-free place to rise for 30 minutes.
01:59 Once dough has risen, preheat oven to 350F and dust a baking sheet with cornmeal. Set aside.
02:20 Meanwhile, Place a skillet over medium heat and melt ½ Tablespoon of butter.
02:35 Once butter is melted and skillet is warm, place two english muffin rings on the pan (if using) and portion approximately ⅓ of the batter into the center of the ring (batter will deflate and be similar to a sticky pancake batter). Use the back of a spoon to nudge the batter gently towards the edges of the ring so it is evenly distributed.
03:34 Cook until golden brown (about 45-60 seconds) then remove the ring and carefully flip. Cook until golden brown on the other side and then remove to cornmeal-dusted baking sheet.
04:08 Repeat until you have cooked all of your batter, spacing english muffins at least 2” apart.
04:18 Transfer baking sheet to oven and cook 10-15 minutes or until internal temperature reaches 205F (96C). Allow to cool then use the tines of a fork (don’t use a knife) to split open each muffin.
Recipe Notes:
Storing: Store English muffins in an airtight container at room temperature for 3-5 days.
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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!
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
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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Meridian, ID 83680
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