1/17 Photos of English Muffins (Bread Machine Method).
3 hrs 20 mins
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.
My Private Note
Units: US | Metric
- 1Put ingredients in the machine in the order listed.
- 2Start the dough cycle.
- 3When the cycle is finished.
- 4Sprinkle corn meal over your work area.
- 5Use your hands to pat the dough into a 1/2 inch thick rectangle.
- 6Turn the dough so that each side gets lightly coated with cornmeal.
- 7Cut into 8 to 10 rounds.
- 8An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
- 9Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- 10Heat a dry cast iron skillet or griddle over a low flame.
- 11(I do spray mine with Pam).
- 12Cook the muffins about 5 to 7 minutes on each side.
- 13They should be golden brown when you turn them.
- 14Split the muffins with a fork or serrated knife and serve warm.
- 15These freeze well and can be reheated in the microwave or toasted.
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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