English Muffins from scratch
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| Recipe Rating: | |
| Categories: | Other Breakfast, Muffins, Biscuits, Flatbreads |
| Keywords: | muffin, english |
| Serves: | 22 muffins |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 c | milk |
| 2 Tbsp | sugar |
| 2 1/2 tsp | yeast |
| 1 c | warm water (110 degrees) |
| 1/4 c | melted shortening (crisco) |
| 6 c | flour (bread flour if you have it but can use regular) |
| 1 tsp | salt |
| yellow cornmeal to sprinkle on pans. |
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Deb CraneWell SeasonedEagle, WI (pop. 1,950)songchefMember Since Mar 2011Deb's Notes:
I have finally come up with a sure fire way to home made English Muffins. No special equipment needed. These muffins are cooked in a frying pan. They are not like store bought, as there are no preservatives. You cant beat the freshness! These are not hard to make but as anything home baked, take a bit of time to allow them to rise. Well worth the time! They keep in the fridge for a week or you can freeze them for a few months.
Directions
Warm the milk to scalding in a small saucepan until it bubbles (150 degrees) Add the sugar and mix until dissolved. Allow to cool until lukewarm.In a small bowl, dissolve yeast in warm water ( 110 degrees) I add a pinch of flour and a pinch of sugar to feed the yeast. It will bubble away. Give it about 10 minutes to bubble.In a mixer or large bowl, combine the milk,yeast mixture,melted shortening and 3 cups of the flour. Beast until smooth. Add the rest of the flour and the salt. Knead the dough.
Place in a greased bowl,cover and let rise until doubled. (About 1 1/2 hours)Punch down dough. DO NOT over work the dough! I simply use a rolling pin and roll out to about a 1/2 inch thickness. Cut the muffins out with a biscuit cutter,drinking glass or an empty clean can. At this point, if you have the muffin forms, you can put the rounds directly into the forms that rest in the frying pans.. This is not necessary, but if you have the forms, they are beautifully even. See the pictures....I did some with the forms and some just by cutting, and they are equally just fine.Prepare your frying pans. If using the forms, place them in the frying pans that are lightly coated with cornmeal. Place your slices of dough into the forms and sprinkle a little cornmeal on top of them as well.. Let them rise for 40 minutes, or until they rise to the top of the forms.If you do not have the forms:
Place your slices of dough onto a cookie sheet that is lined with parchment paper and sprinkled with cornmeal.Lightly sprinkle cornmeal on top of the rounds as well.
Let rise 40 minutes, and then add them to the pans that are lightly sprinkled with cornmeal.Either with the forms or not;
Place the rounds in the frying pans that have a sprinkling of cornmeal on the bottom and turn the heat to a low/medium. Fry them for 5 minutes and check them by peeking underneath. Flip them and fry for an additional 5 minutes.Let cool on wire racks. DO not cut these with a knife. You want to split them with a fork. Poke the fork all the way around the middle of the muffins, and then gently tear apart. This will keep all the nooks and crannies nice. :)
Comments
1-12 of 16 comments
Stormy Stewart
karlyn255
Stormy Stewart [karlyn255] has shared this recipe with discussion groups:
BREADS AND BISCUITS!
BREAKFAST BONANZA
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Gifts from the Pantry
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Movie's and Movie Treats
PEANUT BUTTER LOVERS
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USA State Recipes
BREADS AND BISCUITS!
BREAKFAST BONANZA
Easy Recipes for Caregivers
Gifts from the Pantry
Magic in the Kitchen
Movie's and Movie Treats
PEANUT BUTTER LOVERS
Sweet Tooth
The Coffee Monkey
USA State Recipes
Thea Pappalardo
Sassy01
May 3, 2012
Well, Deb, they taste pretty darned good but mine did not have nooks and crannies. I think it was probably my fault. The dough seemed a little stiff. I may have used a little too much flour. Next time I will measure it. After I cut them, I wasn't able to reroll the dough to make more. Is that always the case or was it becuase my dough was too stiff? After we finish this batch, I will try again. I'm going to hold off on the stars until then. ♥
Deb Crane
songchef
May 4, 2012
Thea,
yours look better then mine! It might have been too much flour. It should be a very easy dough to work, but not dry. Also, this dough does NOT like to be over worked. I hardly kneaded the dough...just a little to hold its shape before the first rise. I took the risen dough and rolled it out gently.(dont knead again just roll it out) Cut them, and let them rise a second time. After I cut them out, I took the remaining dough and rolled them into balls and flattened them. These were not uniform in shape, but they worked for me. My theory is you get to eat the ugly ones first. :)
They will not have the big holes like store bought and have a fresher flavor.
When I make them again, I will take pics of the dough.
yours look better then mine! It might have been too much flour. It should be a very easy dough to work, but not dry. Also, this dough does NOT like to be over worked. I hardly kneaded the dough...just a little to hold its shape before the first rise. I took the risen dough and rolled it out gently.(dont knead again just roll it out) Cut them, and let them rise a second time. After I cut them out, I took the remaining dough and rolled them into balls and flattened them. These were not uniform in shape, but they worked for me. My theory is you get to eat the ugly ones first. :)
They will not have the big holes like store bought and have a fresher flavor.
When I make them again, I will take pics of the dough.
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