Difference between revisions of "English Muffins"
RealRecipes (talk | contribs) m (moved Cookbook:English Muffins to English Muffins: Text replace - "Cookbook:" to "") |
RealRecipes (talk | contribs) m (Text replace - "Cookbook:" to "") |
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{{recipesummary|Bread recipes|~18 muffins|2 hours|2}} | {{recipesummary|Bread recipes|~18 muffins|2 hours|2}} | ||
| − | {{recipe}} | [[ | + | {{recipe}} | [[Breakfast|Breakfast Cuisine]] | [[Vegetarian cuisine|Vegetarian Cuisine]] | [[Bread|Bread]] | |
These are a favourite for breakfast, with butter, or jelly on top. | These are a favourite for breakfast, with butter, or jelly on top. | ||
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==Ingredients== | ==Ingredients== | ||
| − | * 1 [[ | + | * 1 [[Cup|cup]] warm (105°-115°F) [[Milk|milk]] |
| − | * 2 [[ | + | * 2 [[Tablespoon|tablespoons]] [[Sugar|sugar]] |
| − | * 1 [[ | + | * 1 [[Teaspoon|teaspoon]] [[Salt|salt]] |
| − | * 3 tablespoons [[ | + | * 3 tablespoons [[Margarine|margarine]] |
| − | * 1 cup warm (105°-115°F) [[ | + | * 1 cup warm (105°-115°F) [[Water|water]] |
| − | * 1 package [[ | + | * 1 package [[Yeast|active dry yeast]] |
| − | * 5 to 6 cups all-purpose [[ | + | * 5 to 6 cups all-purpose [[Flour|flour]] |
| − | * [[ | + | * [[Cornmeal|cornmeal]] |
==Procedure== | ==Procedure== | ||
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# Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour. | # Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour. | ||
# Place on lightly greased medium hot griddle or skillet, cornmeal side down. | # Place on lightly greased medium hot griddle or skillet, cornmeal side down. | ||
| − | # [[ | + | # [[Bake|Bake]] until well browned, about 10 minutes on each side. |
# Cool on wire racks. | # Cool on wire racks. | ||
* To serve, split in half and toast. | * To serve, split in half and toast. | ||
| Line 38: | Line 38: | ||
* You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145°-150°F, then continuing the rest of the instructions. | * You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145°-150°F, then continuing the rest of the instructions. | ||
* After punching the dough down, many bakers let it rest 10 minutes. | * After punching the dough down, many bakers let it rest 10 minutes. | ||
| − | * ½ cup of [[ | + | * ½ cup of [[Currant|currants]] may be added to the warm milk mixture. |
| − | * You can substitute 1½ cups [[ | + | * You can substitute 1½ cups [[Flour|whole wheat flour]] for 1½ cups of the all-purpose flour. |
Revision as of 17:52, 5 April 2012
| English Muffins | |
|---|---|
| Category: | Bread recipes |
| Servings: | ~18 muffins |
| Time: | 2 hours |
| Difficulty: |  |
| Breakfast Cuisine | Vegetarian Cuisine | Bread |
These are a favourite for breakfast, with butter, or jelly on top.
Ingredients
- 1 cup warm (105°-115°F) milk
- 2 tablespoons sugar
- 1 teaspoon salt
- 3 tablespoons margarine
- 1 cup warm (105°-115°F) water
- 1 package active dry yeast
- 5 to 6 cups all-purpose flour
- cornmeal
Procedure
- Combine milk, sugar, salt and margarine.
- Measure water into large warm bowl, sprinkle in yeast, and stir until dissolved.
- Stir in milk mixture and 3 cups flour; beat until smooth.
- Add enough additional four to make a stiff dough.
- Turn out onto floured board and knead about 2 minutes, or until dough is manageable and can be formed into a ball. The dough may be slightly sticky.
- Place in greased bowl, turning to grease top.
- Cover; let rise in a warm place, free from draft, until doubled in bulk, about an hour.
- Punch dough down; divide in half.
- On a board, heavily sprinkled with cornmeal, pat each half into a ½-inch thickness.
- Cut into circles with a floured 3-inch cookie cutter.
- Place on ungreased baking sheets about 2 inches apart.
- Cover and let rise in a warm place, free from drafts, until doubled in size, about ½ hour.
- Place on lightly greased medium hot griddle or skillet, cornmeal side down.
- Bake until well browned, about 10 minutes on each side.
- Cool on wire racks.
- To serve, split in half and toast.
Tips, Notes, and Variations
- You can also start the dough by mixing the yeast, the dry ingredients, and half or more of the flour, with the liquids at 145°-150°F, then continuing the rest of the instructions.
- After punching the dough down, many bakers let it rest 10 minutes.
- ½ cup of currants may be added to the warm milk mixture.
- You can substitute 1½ cups whole wheat flour for 1½ cups of the all-purpose flour.
