BREAD MACHINE ENGLISH MUFFINS
Let your bread machine do most of the work for these flavorful and delicious homemade English muffins.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Breakfast
Time 1h38m
Number Of Ingredients 7
Steps:
- Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
- Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
- Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
- Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
- Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
- Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
- Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
- Store in the refrigerator for up to a week or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 english muffin, Calories 181 kcal, Sugar 4 g, Sodium 117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 6 g, Cholesterol 5 mg
BREAD MAKER ENGLISH MUFFINS
This is a recipe that I combined two recipes, ingredients to make a English Muffin I liked and then tried it in the bread maker and thought it turned out pretty good.
Provided by DotM7037
Categories Yeast Breads
Time 2h8m
Yield 18 muffins, 18 serving(s)
Number Of Ingredients 8
Steps:
- Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.
Nutrition Facts : Calories 120, Fat 2.9, SaturatedFat 1.6, Cholesterol 17.5, Sodium 150.6, Carbohydrate 20.1, Fiber 0.7, Sugar 2.2, Protein 3.1
ENGLISH MUFFINS (BREAD MACHINE METHOD).
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
Provided by Dustbunni
Categories Yeast Breads
Time 3h20m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put ingredients in the machine in the order listed.
- Start the dough cycle.
- When the cycle is finished.
- Sprinkle corn meal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick rectangle.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds.
- An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- Heat a dry cast iron skillet or griddle over a low flame.
- (I do spray mine with Pam).
- Cook the muffins about 5 to 7 minutes on each side.
- They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
Nutrition Facts : Calories 243.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 39, Sodium 208.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.2, Protein 7
ENGLISH MUFFINS IN THE BREAD MACHINE
This is my mother's recipe and i love them. They are larger than store bought and are a great addition to any breakfast.
Provided by M T
Categories Breakfast
Time 2h
Number Of Ingredients 8
Steps:
- 1. Put ingredients in the machine in the order listed according to the manufacturer, except the cornmeal.
- 2. Start up the dough cycle.
- 3. When the cycle is finished, sprinkle corn meal over your work area.
- 4. Divide dough into eight equal piece and pat each piece into a 1/2" thick round.
- 5. Then, turn each round in dish of cornmeal.
- 6. Place the rounds on a baking sheet, cover and let rise for 20-30 minutes -- until not quite double.
- 7. Heat a dry cast iron skillet or griddle over a low flame.
- 8. Spray skillet with oil, then cook muffins about 5 - 7 minutes on each side. They should be golden brown when you turn them.
- 9. Split the muffins with a fork or serrated knife and serve warm. (They also freeze well and can be toasted or reheated in the microwave.)
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