Growing up I never liked English muffins because I thought they were too dry... then I tried making them at home, and my mind was completely changed. They are delicious toasted and slathered in butter and jam, or for breakfast sandwiches!
English Muffins
Rated 3.7 stars by 3 users
Growing up I never liked English muffins because I thought they were too dry... then I tried making them at home, and my mind was completely changed. They are delicious toasted and slathered in butter and jam, or for breakfast sandwiches!
Ingredients
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2 ¼ cups whole milk
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2 tablespoons honey
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2 ¼ teaspoons active dry yeast
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1 large egg
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4 tablespoons unsalted butter, melted
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2 cups Rouge de Bordeaux flour
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2 ¾ - 3 ¾ cups White Whole Wheat flour
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1 ½ teaspoons salt
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cornmeal, for dusting
Directions
In a small saucepan, warm the milk and honey over low heat until it reaches 105-115ºF. Remove from heat, stir in the yeast, and set aside for 5 mins. Whisk in the egg and melted butter.
Add both flours (all of the Rouge, and start with 2 ¾ cup of White Whole Wheat, add up to a cup more if it is too sticky - I usually have to use the full 3 ¾ cups) and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. Turn the mixer on low speed and gradually pour the yeast mixture into the flour.
Continue to beat on low until all the flour is incorporated, stop and scrape down the sides and bottom of the bowl as needed. Turn the speed up to medium and mix for about 4 minutes, until the dough clears the sides of the bowl and is smooth and elastic. The dough should feel slightly tacky when gently pressed with your fingertip.
Scrape the dough into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover with plastic wrap and set in a warm place to rise for 45 minutes or until doubled in size.
Line two baking sheets with parchment paper and generously dust the paper with cornmeal. Set aside.
Gently punch the dough down and turn it out onto a lightly floured surface. Gently knead the dough together into a ball and divide it in half. Divide each half into 8 equal-sized pieces. You should have 16 dough balls. Roll each piece into a ball then flatten the ball into a disk. (If the dough is too sticky, lightly oil or wet your hands to make it easier to handle the dough.)
Place the disks on the prepared baking sheets. Sprinkle a little cornmeal over the tops. Cover with a lint-free towel and set in a draft-free place for 20 minutes.
Preheat the oven to 325ºF.
Heat a griddle over medium-low heat. Gently lift each disk with a spatula and place it on the griddle. (Handle the dough with care so you don’t deflate it) Cook them for about 2 minutes on each side, until lightly browned on both sides. Work in batches.
Place the muffins back on the baking sheet and bake them for 10-15 minutes, until cooked through. Check for doneness with a probe thermometer. It should read 200°F.
Transfer the muffins to a cooling rack and let them cool completely.
Split the English muffins with a fork and toast them in a toaster until the edges are lightly browned. Serve warm with your favorite topping. Enjoy!