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english muffins

(1 rating)
Recipe by
janet richards
syria, VA

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

(1 rating)

Ingredients For english muffins

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

How To Make english muffins

  • 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.

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