Monday, February 15, 2010
Having this blog has really helped me grow as a home cook and these english muffins are a perfect example of that. Before I started the blog, I would have never thought of making my own english muffins. Why would I when Thomas' are so great...who doesn't love those nooks and crannies?
However, there is something very satisfying about making english muffins from scratch. Unlike Thomas', these have no preservatives, weird additives or high fructose corn syrup (yup, that's in them too). Plus, these taste delicious and your family will love them! English muffins are so versatile too...you can toast them up with some butter or make a PB&J sandwich or egg and cheese, you could make pizza muffins.....see, so versatile!!
The best thing about this particular recipe is that it is totally doable! I've only been baking homemade breads for a few months now. During this time, I have had a lot of hit or miss recipes but this one is really a keeper and much easier than you would think. Just allot yourself enough time (4hrs???) and follow the 6 easy steps...your family will love you for it.
So good with peanut butter...
...and with egg, cheese and bacon!
Makes 6 muffins
2 1/4 cups unbleached bread flour
1/2 tablespoon granulated sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon unsalted butter, room temperature
3/4 cup milk or buttermilk, room temperature
cornmeal for dusting
1.) Combine flour, sugar, salt, and yeast in the bowl of a stand mixer. Stir in butter on low speed, then add milk until the dough forms a ball. If there is any flour left in the bottom of the bowl, dribble in more milk until it is all combined.
2.) Transfer the dough to a lightly-floured surface and knead for about 10 minutes. Or, switch the mixer to the dough hook and mix on medium speed for about 8 minutes. The dough should be tacky but not sticky, so add flour as needed to achieve this. Lightly oil a bowl and transfer the dough to it, rolling to coat with oil. Cover with plastic wrap and let rise for 60-90 minutes until dough has doubled in size.
3.) When dough has doubled, transfer to a clean surface and divide the dough into six equal 3-ounce pieces. Shape each piece into a round ball. Place the dough balls 3 inches apart on a piece of parchment paper that has been lightly misted with spray oil and dusted with cornmeal. Lightly spray the tops with oil, dust with cornmeal, and cover with plastic wrap. Proof at room temperature for 60-90 minutes until pieces have doubled in size.
4.) Heat a skillet or griddle to and lightly brush or spray with oil. Preheat oven to 350F with the rack in the middle.
5.) Gently transfer the muffins to the pan using a spatula to assist. Space the muffins at least one inch apart, not touching. Keep the other pieces of dough covered until they are placed in the pan. Cook muffins 5-8 minutes, then flip and cook another 5-8 minutes. Muffins will brown before they are done.
6.) After cooking the second side, transfer muffins to a sheet pan and bake in the oven at 350F for another 5-8 minutes. Meanwhile, transfer the next batch of muffins to the pan. After 5-8 minutes in the oven to finish baking the centers, transfer the muffins to a rack to cool for at least 30 minutes before slicing or serving.
Source: adapted from Peter Reinhart’s Bread Baker’s Apprentice