Traditional English Muffins Recipe By Tasty Recipes

WONDERFUL ENGLISH MUFFINS

Steps:

• Scald milk in a saucepan; add butter, sugar and salt. Stir until butter melts; cool to lukewarm. In a small bowl, dissolve yeast in warm water; add to milk mixture. Stir in all-purpose flour and 1 cup whole wheat flour until smooth. Add sesame seeds, poppy seeds and enough remaining whole wheat flour to make a soft dough., Turn onto a floured surface; knead until smooth and elastic, 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise until doubled, about 1 hour., Punch dough down. Roll to 1/3-in. thickness on a cornmeal-covered surface. Cut into circles with a 3-1/2-in. or 4-in. cutter; cover with a towel and let rise until nearly doubled, about 30 minutes., Place muffins, cornmeal side down, in a greased skillet; cook over medium-low heat for 12-14 minutes or until bottoms are browned. Turn and cook about 12-14 minutes or until browned. Cool on wire racks; split and toast to serve.

ENGLISH MUFFINS

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.

TRADITIONAL ENGLISH MUFFINS RECIPE BY TASTY

Steps:

• Warm up the milk at 45°C, mix in the yeast, and set aside.
• Combine flour, salt, water, sugar, and butter. Then, add the milk mixture to the flour bowl.
• Knead dough until homogenous.
• Rest for 1.5 hours at room temperature (or let rest overnight in the fridge).
• Roll out dough and with a cookie cutter and cut circles to form English muffins. Let circles rise for 45 minutes.
• Sprinkle with corn meal and cook on low heat, until golden brown on each side.
• Serve warm, accompanied by jam and butter.
• Enjoy!

TRADITIONAL ENGLISH MUFFINS

Steps:

• In the bowl of a stand mixer fitted with the paddle attachment, beat bread flour, warm milk, egg, butter, sugar, yeast, salt, and baking powder at low speed until combined. Switch to the dough hook attachment. With mixer on medium-low speed, beat until smooth and elastic, about 5 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in refrigerator overnight. (Alternatively, cover and let rise in a warm, draft-free place [75°F/24°C] until doubled in size, about 1 hour.)
• In a small bowl, whisk together semolina flour and cornmeal. Sprinkle a layer of semolina mixture over a well-seasoned cast-iron griddle. Line a rimmed baking sheet with parchment paper. Sprinkle semolina mixture over prepared baking sheet. Butter 8 (3¾x1-inch) English muffin rings. For a small, single-burner griddle, place 4 rings on griddle; set aside remaining 4 rings. For a large, double-burner griddle, place all 8 rings on griddle.
• Let dough come to room temperature. On a lightly floured surface, divide dough into 8 equal portions. Shape each portion into a ball, and roll each ball into a 3½-inch disk. Place 1 disk in each prepared muffin ring. Sprinkle tops lightly with semolina mixture. Cover loosely with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) for 20 minutes.
• Preheat oven to 350°F (180°C).
• Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Cook, moving pan around occasionally for even heat, until muffins are golden brown on bottom, 5 to 7 minutes. Turn muffins, and remove rings; cook until golden brown on both sides and an instant-read thermometer inserted in center registers 190°F (88°C), about 5 minutes more. If muffins register below 190°F (88°C) but are golden brown, place on prepared baking sheet, and cover with foil.
• Bake for 5 to 10 minutes. Let cool completely on a wire rack. If using a single-burner griddle, remove pan from heat, and allow to return to room temperature. Wipe pan clean, and sprinkle with remaining semolina mixture. Place remaining 4 muffins on griddle.
• Place griddle on stove, and heat over medium-low heat, allowing muffins to come to temperature with pan. Repeat procedure as directed. Store in an airtight container for up to 5 days.