Homemade English Muffins
Homemade English Muffins Recipe will show you, How to make english muffins at home with minimal ingredients in a simple 5 step method.
- 455 g Flour or 3 and 1/2 cups loosely packed
- 300-315 ml Water or 1 and 1/4 cups +/-1 tbsp
- 4.5 g Yeast or 1 and 1/2 tsp
- 7.5 g Salt 1 and 1/4 tsp
- 19 g Sugar 1 and 1/2 tbsp
PREPARE THE DOUGH
In to a bowl, pour in the water.Add the sugar ,salt and yeast and combine them together until the ingredients get dissolved in water.Now add the flour.Stir and combine them together using a wooden spoon until they form into shaggy mass of dough.Transfer the english muffin dough onto clean work surface and knead the dough for around 8-10 minutes or until the dough form a smooth and elastic dough.
DIVIDE AND SHAPE THE DOUGH
Place the disks of dough on baking sheets that has been sprinkled with cornmeal. Sprinkle more cornmeal over the top and cover them with a lint-free towel or plastic film. Let the dough rise in a warm draft-free area for 1 hour, until doubled in size.We need our dough disks to get really puffy.After one hour of final rising our english muffin dough is ready to get baked.
BAKE ENGLISH MUFFINS
Transfer each of the english muffins on to the preheated skillet.I preheated the skillet with some water on the pan for about four minutes prior to cooking.This ensures the skillet is properly hot while we bake the english muffins. Cook the muffins for 5-6 minutes on one side.Allow an inch or so of space between muffins and do not crowd the pan. Cook until the bottoms of the muffins are golden brown, 5 to 6 minutes. Flip and cook 5 to 6 minutes on the other sideFlip the muffins and cook the other side until golden brown, 5 to 6 minutes.Transfer cooked muffins to a cooling rack. Continue working in batches until all the muffins have been cooked. Let the muffins cool completely before slicing or the centers will appear doughy. Once cooled, use a fork to split them open. You can toast them in a toaster or toaster oven and serve them with your choice of toppings.