Homemade English Muffins Recipes

Steps:

• Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
• Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
• Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
• Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
• Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Steps:

• In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, shortening, and hot water, stir until the sugar and salt are dissolved. Let cool. In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture. Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.
• Preheat the griddle to 300 degrees F.
• Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. Using #20 ice cream scoop, place 2 scoops into each ring and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
• In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
• Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
• Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.

Steps:

• In a large bowl, combine 2 cups flour, yeast, sugar, salt and baking soda. Add warm milk and water; beat on low speed 30 seconds, scraping bowl occasionally. Beat on high 3 minutes. Stir in remaining flour (batter will be stiff). Do not knead. , Grease two 8x4-in. loaf pans. Sprinkle pans with cornmeal. Spoon batter into pans and sprinkle cornmeal on top. Cover and let rise in a warm place until doubled, about 45 minutes., Preheat oven to 375°. Bake 35 minutes or until golden brown. Remove from pans to wire racks to cool.

Steps:

• THE DOUGH:.
• Dissolve the yeast in 1/4 cup tepid water, while the yeast is dissolving, place the flour in a large mixing bowl. Beat the cold milk into the potatoes and then add to the flour. After the flour mixture has warmed to tepid, add the dissolved yeast and beat vigorously for a minute or so until it has become a thick, smooth batter. Thicker than regular pancake batter, but not at all like conventional dough. Cover with plastic wrap and let rise for about 1 1/2 hours, preferably at 80°F (27°C) until batter has risen and large bubbles have appeared on the surface (the surface must be bubbly, however long it takes).
• Dissolve the salt in 3 tablespoons tepid water and beat the batter down. Then add the salt and beat vigorously for a minute.
• Once again cover for an hour or more until the surface of the batter has become bubbly.
• The batter is now ready to become English muffins.
• COOKING THE MUFFINS:.
• When you are ready to cook the muffins, brush the insides of the tins or rings generously with the butter; butter the surface of the griddle or frying pan as well. Place the tins on the griddle/frying pan and set on medium heat.
• With a ladle are large spoon scoop the batter up and dislodge the batter from
• the spoon with rubber spatula into the tins. Batter should be about 3/8 inch (1 cm) thick to make a muffin twice that. (Batter should be heavy, sticky, sluggish but not runny, having just enough looseness to be spread out into the ring).
• The muffins are to cook slowly on one side until it bubbles, which form near the bottom of the muffin. When the top of the muffin's color changes from a wet ivory white to a dry gray color; this will take 6 to 8 minutes or more depending on the heat (regulate heat so that bottoms of muffins do not color more than a light to medium brown).
• Now the muffins are ready to be turned over for a brief cooking on the other side. At this point you can probably lift the tins off them (if getting the tins off is difficult then gently cut around the edge with a knife).
• Less than a minute is generally enough for cooking the other side, which needs a token brown color.
• Cool muffins on a rack.
• Wrap in air-tight plastic bags or wrap and store in the fridge.
• Cut in half and/or re-heat in the toaster and spread whatever you fancy on them!