English Muffins (Bread Machine Method).

"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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Ready In:
3hrs 20mins
Ingredients:
8
Yields:
8 muffins
Serves:
8
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ingredients

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directions

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

Questions & Replies

  1. My muffins didnt rise at all, the recipe doesnt mention the temp of the milk, i used cold and normally bread recipes need a luke warm liquid. Could that help?
     
  2. Can bread flour be used instead of all purpose?
     
  3. Do you have to use corn meal? Also, I don't have an iron skillet. Recommendations?
     
  4. I'm in the UK. I don't understand cups. I use the metric conversion and it's all in ml. We only use ml for liquids. I can't measure butter or flour in ml. It has to be in ounces or grams. I used a cup to ounces conversion site but it didn't help at all because flour and milk have different densities so I got totally confused. But I did try and although the dough was a sticky mess that could not be trained into even bundles (they kind of all just melded into one on the baking tray) they did bake well and rose well and I was able to cut into squares once baked. Tasted ok and had correct texture. I just need to perfect the conversion from cups to something I can work with. Great recipe.
     
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Reviews

  1. 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!
     
  2. 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 !!!!
     
  3. Just made this recipe...<br/>I made it exactly as written, however, my cutter was a little big...after cooking on the griddle, I popped them in a 350 Deg oven for 8 minutes just to make sure they were cooked through...<br/>They came out WONDERFUL....this is my new favorite english muffin recipe...Thanks for sharing it...!!~
     
  4. 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!
     
  5. I love english muffins and never realized how easy they could be to make! They are soooo much better fresh too!
     
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Tweaks

  1. I make this EXACTLY as written with one exception...I don't fry them. I bake them in a 350 degree oven for 14-16 minutes, flipping halfway through. This way they get consistent colour on both sides. Love these! Light, airy and tasty, but firm enough to stand up to a hearty Bacon, egg and cheese breakfast sammie!!
     
  2. I did like you suggested I didn't roll the door out I actually separated into a equal parts rolled into a ball and then flattened. I did brush my griddle with butter lightly and after I formed my muffins I put them on a baking sheet dusted with cornmeal. I did take the temp and although it said 200 I did put them in a 350 oven for 5 minutes to make sure they were done and they came out beautiful
     
  3. added 1T vital wheat gluten, substituted olive oil for butter, reduced flour to 2.5 C
     
  4. added 1 TBSP vital wheat gluten baked at 350 for 8 min after frying
     

RECIPE SUBMITTED BY

Hello: I live with my husband (of 41 years) way out in the toolies. We have three grown sons--no grandchildren. I'm an avid reader, writer, and I enjoy cooking. Currently, I'm resuming herb and vegetable gardening after a long hiatus. Desert gardening is tricky. Winter is our main garden season. This year I'm experimenting with large desert style cold frames so I can grow winter vegetables September through February. I'm keeping my fingers crossed
 
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