English Muffins

Name: English Muffins
Prep time: 1 h 30 min
Cook time: 14 min
Total time: 1 h 44 min
Yield: 9 muffins
Ingredients: 3 cups unbleached white bread flour; 1 1/2 teaspoons salt; 1 1/2 cups lukewarm milk; 1/2 teaspoon sugar; 1/2 ounce yeast; 1 tablespoon melted butter or 1 tablespoon olive oil; semolina or cornmeal, for dusting

Submitted by Rita P

"From a British cooking site. My search for a good homemade recipe for english muffins ended with this one. Sure beats the heck out of the purchased ones."

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Ready In:: 1hr 44mins
Ingredients:: 7
Yields:: 9 muffins

ingredients

3 cups unbleached white bread flour
1 ¹⁄₂ teaspoons salt
1 ¹⁄₂ cups lukewarm milk
¹⁄₂ teaspoon sugar
¹⁄₂ ounce yeast
1 tablespoon melted butter or 1 tablespoon olive oil
semolina or cornmeal, for dusting

directions

Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 5 fl oz of the milk, sugar and yeast together. Let stand 5 minutes. Stir in the remaining milk and butter or oil.
Add the yeast mixture to the center of the flour and beat together for 4-5 minutes until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled clear film and leave to rise, in a warm place for 45-60 minutes, or until doubled in bulk.
Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
Dust with rice flour or semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place, for about 20-30 minutes.
Warm the griddle to a medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.

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Reviews

excellent I did substitute 1 cup of whole wheat flour and this cam out wondrful thanks for a well written recipe

alleycatb
Over medium heat, mine *nearly* started to burn after only two minutes per side. I would use a medium low heat, or roll the dough thinner than 1/2 inch since they puff up anyways. I used skim milk, olive oil, and dusted with cornstarch (which means that, for once, I followed a recipe without changing it completely!!). I liked them a lot. I will make them again now that I know how simple they are. Store bought is expensive, and this is so easy. I actually thought that these tasted JUST like the store bought ones (except fresher because they're homemade).

jamieisjewish
Had never made english muffins before... I had all of the ingredients on hand in my kitchen, they were easy to make, and turned out perfectly!

Kaya Biiga
This is the best recipe I've tried yet! Used oil instead of butter and cornmeal to coat. The dough was made in an ABM and was very easy to work with. I cooked them on medium and covered them as another reviewer suggested. They cooked 7 minuet per side and were perfect. Can't wait to amaze my kids when they visit with homemade english muffins! Thanks Rita.

Paka1931
Can I just say "WOW"??? These are absolutely amazing - very easy and delicious! Tastes just like the store bought ones. I can't wait to try doing some add ins - cheese, blueberries, sundried tomatoes...mmmm. Can't wait! Thanks for a great new favorite!

lynettezta