Bread Baking: English Muffins

 I thought of making these after a conversation with my mother when she was actively eating an English muffin and I realized I hadn't made them before on the channel. Time to change that!

English Muffins:
2 3/4 cups (330g) flour
1 tbsp dry yeast
1 tsp salt
2 tbsp sugar
3/4 cup (180mL) milk
1/2 cup (120mL) water
3 tbsp butter
1 egg

Combine milk, water and sugar in a bowl and heat it until it is warm, but not hot, to the touch. 

Add yeast and let stand 5 minutes to activate it. 

Combine flour and salt in a separate bowl. Add the egg and melted butter to the milk mixture and combine. 

Slowly add to flour. The dough will be sticky. 

Place in a oiled bowl, cover and allow to rise for an hour. 

Roll out on a floured surface and cut rounds out with a circle cutter. Place on cornmeal. Allow to rise another half an hour. 

Place a large skillet over medium-low heat. Sprinkle with corn meal and heat 3-5 muffins at once, covering the skillet. Allow to cook 5-6 minutes. Turn over and cook for another 5-6 minutes. Clean the cornmeal out of the skillet between each round of baking. 

These English muffins turned out perfect.
They still have the fluffy holes that characterize English muffins despite not rising for days.
And they tasted spot on. We made egg and cheese McMuffins out of them.

Watch us make these amazing English muffins on our YouTube channel here:
Schaut zu wie wir diese erstaunliche English Muffins auf unserem YouTube Kanal machen hier:


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