English Muffins Recipe

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English Muffins

janet richards

By
@coconut

They are so good and soft and to me better than store bought ones.


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Ingredients

1 lb
flour
1 tsp
salt
1 1/2 Tbsp
dry yeast
1 tsp
sugar
1 c
warm milk and water
2 oz
butter, melted

Directions Step-By-Step

1
Sift the flour and salt into a bowl and leave in a warm place.
2
Dissolve the yeast and sugar in 1/2 cup of the warm milk and water.
3
Leave to froth, then mix in the fat. Stir all the liquid into the warm flour and beat well until smooth and elastic.
4
Cover and prove in a warm place for 50 minutes or until doubled in bulk.
5
Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
6
Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides.
7
Put onto a greased baking sheet and cover (I use greased plastic wrap) and put in a warm place to prove for 30-40 minutes or until springy to the touch.
8
Leave room for expansion and be careful not to over-prove, as the muffins will get flabby and lose their shape.
9
Warm and grease the bakestone lightly and lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath.
10
Turn and cook the other side.
11
Wrap in a cloth and keep warm if cooking in batches.
12
To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter. These are strongly recommended.

About this Recipe

Course/Dish: Muffins, Other Breads
Other Tag: Quick & Easy