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    You are in: Home / Recipes / English Muffins (Bread Machine Method). Recipe
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    English Muffins (Bread Machine Method).

    English Muffins (Bread Machine Method).. Photo by YnkyGrlDwndr

    1/17 Photos of English Muffins (Bread Machine Method).

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    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 20 mins

    3 hrs

    20 mins

    Dustbunni's Note:

    When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

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    Serves: 8



    Units: US | Metric


    1. 1
      Put ingredients in the machine in the order listed.
    2. 2
      Start the dough cycle.
    3. 3
      When the cycle is finished.
    4. 4
      Sprinkle corn meal over your work area.
    5. 5
      Use your hands to pat the dough into a 1/2 inch thick rectangle.
    6. 6
      Turn the dough so that each side gets lightly coated with cornmeal.
    7. 7
      Cut into 8 to 10 rounds.
    8. 8
      An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
    9. 9
      Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
    10. 10
      Heat a dry cast iron skillet or griddle over a low flame.
    11. 11
      (I do spray mine with Pam).
    12. 12
      Cook the muffins about 5 to 7 minutes on each side.
    13. 13
      They should be golden brown when you turn them.
    14. 14
      Split the muffins with a fork or serrated knife and serve warm.
    15. 15
      These freeze well and can be reheated in the microwave or toasted.

    Ratings & Reviews:

    • on August 08, 2009


      This is the third time I've made this recipe, and I've figured out a few issues, so I am ready to review. This has become a household staple for us. A few things that work for me: A bit more flour may need to be added to get the dough to a soft but not too sticky consistancy. (I find I need to add an extra tablespoon and a half or so). I pat the dough out on a cutting board "flour"ed with corn meal and cut it out with a large egg/pancake ring. I cut 2 cookie sheet sized pieces of parchment paper into 6 pieces each, and place each cut out english muffin dough round on a square of parchment paper before letting them rise. When it comes time to turn the dough onto a hot skillet to cook it, all you need to do is lift each muffin with the parchment paper, and flip it over right into the pan/skillet, then peel off the parchment paper from the top. Before I started doing this, I found I would lose most of the rise when trying to lift the proofed dough off the cookie sheet so I could get it into the pan. After cooking I let them each cool on cookie racks, use a fork to split them (not the whole way through) and freeze them. Just thaw and toast. Delicious recipe..Thank you!

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    • on March 02, 2011

      My family loves these english muffins!!! They're so easy to make and taste delicious. They also freeze really well. I always make a couple of batches at a time and freeze some. The first time I made these, I made 8, but I found those to be a little too big. So now I make 12 out of one batch. I use 2 cups of whole wheat flour and 1 cup of white. I also make some with 1 t. of cinnamon and 1 cup of raisins. Those are our favorites! Never buying english muffins again!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 27, 2010


      These came out great. I did you someone elses tip of putting them on squares of parchment paper to rise. I used my electric skillet set to about 350 and did them for 7 minutes a side. I did happen to get 11 muffins out of this recipe. I used a tuna can to cut them out. I will definately be making these again. Oh and I also used bread flour not all purpose. Very Good !!!!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (102)


    Nutritional Facts for English Muffins (Bread Machine Method).

    Serving Size: 1 (91 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.7
    Calories from Fat 58
    Total Fat 6.5 g
    Saturated Fat 3.7 g
    Cholesterol 38.9 mg
    Sodium 208.5 mg
    Total Carbohydrate 38.6 g
    Dietary Fiber 1.4 g
    Sugars 1.2 g
    Protein 6.9 g

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