How To make Raisin English Muffins
1 pk Dry yeast
1 c Water; warm (105 to 115f)
1 c Milk
2 tb Sugar
1 ts Salt
3 tb Butter (or marg.); softened
1 c Raisins
5 1/2 c All-purpose flour;(to 6cups)
Cornmeal Dissolve yeast in water in a large mixing bowl; let stand 5 minutes. Combine milk, sugar, salt, and butter in a small saucepan. Cook over medium-low heat, stirring until butter melts. Coll to likewarm (105 to 115 degrees). Stir milk mixture, raisins, and 3 cups flour into yeast mixture; beat until smooth. Add 2-1/2 to 3 cups flour to form a stiff dough. Turn dough out onto a floured surface, and knead 2 minutes or until dough can be shaped into a ball (dough will be slightly sticky). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees) free of drafts, about 1 hour or until doubled in bulk. Punch dough down, and divide in half. Turn each half out onto a smooth surface heavily sprinkled with cornmeal. Pat one half of dough into a circle, 1/2 inch thick, using palms of hands; cut dough into rounds with a 2-3/4inch cutter. (Cut carefully, as any leftover dough should not be
reused.) Sprinkle 2 baking sheets with cornmeal. Transfer cut dough rounds to baking sheets, placing 2 inches apart with cornmeal side down (one side of dough should remain free of cornmeal). Repeat process with remaining half of dough. Cover and let rixe in a warm place (85F), free of drafts, for 30 minutes or until doubled in bulk. Using a wide spatula, transfer rounds to a preheated 360 degree, lighlty greased electric skillet. Place cornmeal side down; cook for 6 minutes. Turn and cook 6 additional minutes. Cool on wire racks. To serve, split muffins and toast until lighlty browned. Store muffins in an airtight container. Note: Muffins may be cooked over direct medium-high heat in a skillet. To ease the morning breakfast rush, the muffins can be prepared ahead of time and stored in an airtight container; just split and toast before serving. SOURCE: Southern Living Magazine, sometime in 1980. Typed for you by Nancy Coleman
How To make Raisin English Muffins's Videos
Thomas Cinnamon Raisin English Muffins,Thomas Light Multi Grain English Muffins
Thomas' Cinnamon Raisin English Muffins,Thomas' Light Multi-Grain English Muffins,English Muffin Varieties
Thomas' Cinnamon Raisin English Muffins
Crunchy on the outside, and soft and chewy on the inside when toasted, Cinnamon Raisin English Muffins offer plenty of raisins and a sprinkle of cinnamon to make your breakfast or snack even sweeter.
Thomas'® Light Multi-Grain English Muffins
Thomas' Light Multi Grain English Muffins are made with several different types of grain which include wheat, brown rice, oats, and ground corn. Toast until golden brown and enjoy use as your burger bun, or as the crust to a smart personal pizza! The possibilities are endless to enjoy Thomas’ Light Multi Grain English Muffins any time of day.
Music:Like you mean it-Dan Lebowitz,Rio Night-Quincas Moriera
How to Make Fresh English Muffins for Breakfast | Cold Proofing Method
English muffins are a classic breakfast item. But making them in the morning can take quite some time and effort. The cold proofing method solves all the problems for breakfast bakes. All the work is done the night before and the only thing left to do in the morning is baking the bread. Use this method to always have freshly baked bread for breakfast.
This English muffin recipe is quite like the other one I posted a couple years ago. The main difference is that it is cold proofed and uses the no-knead method. Instead of kneading this sticky dough and making a mess we simply fold the dough a few times during bulk fermentation and achieve the same result with far less effort and clean-up required.
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English Muffin Recipe (Easy recipe you can start at 8AM and enjoy by 10AM!) | The Woks of Life
This homemade english muffin recipe will blow any store-bought English muffin out of the water, guaranteed. We started making English muffins at home when we were living in Beijing, and we couldn’t buy them locally.
And you know what? Now that we’re all back in the U.S.A, and once again have the luxury of buying English muffins at any old grocery store, we're STILL making these from scratch!
0:00 Intro
0:48 About this recipe
1:17 Making the dough
3:31 Rolling out the dough
4:13 Cutting out the english muffins
5:31 Can I re-roll the dough scraps?
6:30 Proofing guidelines
7:07 How to Cook English Muffins
9:09 Taste test!
13:28 Bloopers :)
Check out our full English Muffin recipe here:
And Multigrain English Muffins:
And Pumpkin English Muffins:
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CINNAMON-RAISIN ENGLISH MUFFINS
SO LIGHT AND FLUFFY
Turkey melt on cinnamon raisin English muffin
BEST Sourdough English Muffins! | Perfect Homemade Sourdough English Muffin Recipe
✨These are the best sourdough English muffins! They have the perfect texture: nice and light with a bit of chew! They're full of nooks and crannies, and have a bit of tang from the sourdough. My method utilized a unique way of transferring the muffins to the griddle to reduce hassle and de-puffing of the muffins!
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✨INGREDIENTS:
1 cup active sourdough starter (240 grams)
1 cup warm water (no more than 110° F) (240 grams)
1 tsp honey (5 grams)
2 ½ cups bread flour (365 grams)
2 tbsp salted butter, melted and cooled
1 ½ tsp unrefined sea salt (5 grams)
cornmeal, for dusting the parchment paper
TIME STAMPS:
0:00 Intro
0:11 Mix the Dough
0:56 First Rise
1:10 Prep Baking Sheet
1:55 Shaping
2:25 Second Rise
2:49 Cook/Bake
3:48 Serving
4:46 Outro