English Muffins - Abm Method

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“This is an adatation from a recipe I have had for years. It was originally from the Fleischmann's Yeast Cookbook. I have made it often and have finally adapted it to mixing it in a Bread Machine on the dough cycle. One pkg of dry yeast may be substututed for the 1 Tbs listed. It may not be necessary to 'proof' the yeast, but that's how I make these yummy, soft English Muffins. Toast & top with butter & jam - Perfection !”

Ingredients Nutrition


  1. Combine milk, butter & 3 Tbs sugar in small glass bowl.
  2. Microwave for 60 seconds, til very warm.
  3. Pour into bread machine pan.
  4. In small bowl stir together yeast, tsp of sugar & 1 cup water.
  5. Let sit about 5 minutes, until foamy.
  6. Add to bread machine pan.
  7. Add flour & salt.
  8. Process on dough cycle.
  9. Remove dough & divide in half.
  10. Roll or pat out each half to 1/2" thick on board sprinkled with corn meal.
  11. Cut into 3 or 4 inch circles, I use a egg ring.
  12. Place 2" apart on ungreased cooky sheet.
  13. Cover, let rise til double, about 30 minutes.
  14. Carefully remove from sheet and place on preheated non-stick fry pan or griddle.
  15. Cook 10 - 15 minutes on each side.
  16. Cool on racks.
  17. Split in half & toast.

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