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baking essentials: oven-baked english muffins

Recipe by
Andy Anderson !
Wichita, KS

I love English muffins, and I absolutely adore “homemade” versions of this wonderful recipe. Traditional English muffins are cooked up on a griddle; however, this recipe simplifies the process by placing them into the oven, and uses muffin rings to achieve consistent results. So, you ready… Let’s get into the kitchen.

yield 8 - 10
prep time 3 Hr
cook time 20 Min
method Bake

Ingredients For baking essentials: oven-baked english muffins

  • 2 Tbsp
    yeast, instant variety
  • 1 1/2 tsp
    white sugar, granular variety
  • 1 c
    milk, whole fat
  • 1 Tbsp
  • 2 1/2 c
    flour, all-purpose variety
  • 1 tsp
    salt, kosher variety, fine grind
  • 2 tsp
    baking powder
  • 2 Tbsp
    sweet butter, unsalted, melted
  • 2 tsp
    vinegar, cider variety
  • semolina, for dusting

How To Make baking essentials: oven-baked english muffins

  • 1
  • 2
    Gather your Ingredients (mise en place).
  • 3
    Add the water and milk to a small saucepan, and heat up to 105f (40c).
  • 4
    Chef’s Note: Alternately, you could use the microwave.
  • 5
    Remove from heat, stir in the sugar, add the yeast, and wait five minutes.
  • 6
    The milk/yeast mixture should begin to foam.
  • 7
    Chef’s Note: This is called “proofing” the yeast. If the mixture fails to foam, it’s dead. Give it a proper burial, get some good yeast, and start over.
  • 8
    Add the flour, salt, and baking powder to a food processor fitted with a dough hook, and whisk to combine.
  • 9
    Add the milk/yeast mixture, melted butter, and vinegar.
  • 10
    Allow the ingredients to mix at medium-high speed until thoroughly combined, about 1 – 2 minutes. You may need to scrape down the sides once or twice to get the flour fully incorporated into the wet ingredients.
  • 11
    Chef’s Note: This will be a slightly wet dough.
  • 12
    Remove the bowl from the food processor, scrape the mixture to the center of the bowl, and cover.
  • 13
    Place the bowl in a non-drafty area of the kitchen and allow the dough to rise for about 60 minutes.
  • 14
    Line a baking sheet with parchment paper.
  • 15
    Add some English muffin rings, and sprinkle the interiors with the semolina.
  • 16
    Divide the dough into 2 ounce (56g) portions, shape into balls, add a ball to each of the muffin rings, and gently push down into the ring.
  • 17
    Add a piece of parchment paper to the top of the rings.
  • 18
    Add a flat weight, like another baking sheet to the top, and allow the dough to rise for about 90 minutes.
  • 19
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 20
    Place the baking pan, with the weight on top into the preheated oven, and allow them to bake for 15 minutes.
  • 21
    Remove the top weight, and the parchment paper, and then sprinkle the tops with some additional semolina.
  • 22
    Return to the oven, increase the heat to 420f (215c), and continue to bake until the tops turn a nice golden brown, about an addition 5 – 7 minutes.
  • 23
    Chef's Note: Remove from the oven, and let them cool for 10 minutes, before removing the rings.
  • 24
  • So yummy
    Fork split, or cut open with a serrated knife, and fill with your favorite goodies. Enjoy.
  • 26
    Keep the faith, and keep cooking.
  • 27
    Chef’s Tip: These will keep quite well in the fridge for a week, or for several months, if frozen.

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