RECIPES
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Homemade English Muffins What makes a homemade English muffin better than store-bought? Quality. It only takes one bite to realize that packaged varieties are a far cry from those made from scratch. Apart from being preservative-free, homemade English muffins come hot off the griddle baked to perfection – light and crispy on the outside, soft and chewy in the middle. Once you taste the difference, you won't settle for anything less. Directions Place the yeast and warm water in the bowl of a mixer and stir to completely dissolve. Let the yeast proof until foamy, about five minutes. Add the flour, butter, sugar, and salt to the yeast mixture. Mix the ingredients together on low speed using the dough hook until well blended, about two minutes. Increase the speed to medium-high and mix until the dough is smooth, another five minutes. Shape the dough into a ball and place it into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about two hours. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface. Divide the dough into twelve equal pieces. Shape into rounds and place on sheet pans that have been heavily dusted with cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover and let rise until they have risen slightly, about thirty minutes. Preheat a griddle over medium heat and brush lightly with oil or shortening. Cook the English muffins until lightly brown on the bottom, about five minutes. Turn the muffins over and cook until golden brown, another five minutes. Split the muffins by pulling them apart with a table fork. Toast them just before serving. Nutrition information per muffin: This recipe is from The Culinary Institute of America's Breakfasts and Brunches cookbook, which is available for purchase at bookstores nationwide. |
Ingredients Makes 12 muffins |
