ENGLISH MUFFINS
Crusty and filled with nooks and crannies. Plain, buttered, jammed or crammed? When you make these babies fresh, you may just like 'em in the raw... prep time includes rising time.
Provided by skat5762
Categories Yeast Breads
Time 3h8m
Yield 12 muffins
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl and leave in a warm place.
- Dissolve the yeast and sugar in warm milk.
- Let froth, then mix in the butter.
- Stir all the liquid into the warm flour and beat well until smooth and elastic.
- Cover and proof in a warm place for 50 minutes or until doubled in bulk.
- Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
- Round up the dough, roll into a thick sausage shape and slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick.
- Shape each one into a round with straight sides.
- Put onto a greased baking sheet.
- Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
- Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
- Warm and grease the bakestone lightly.
- Lift the muffins carefully onto the bakestone and cook over very moderate heat (about 350-degrees) for 8-10 minutes until pale gold underneath.
- Turn and cook the other side.
- Wrap in a cloth and keep warm if cooking in batches.
- To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
- Apple butter ain't bad either.
- Enjoy.
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Kakooza Rajab
kakoozar56@yahoo.comOverall, I highly recommend this recipe for English muffins. They're delicious, easy to make, and perfect for any occasion.
Zahir Khan95
zk@gmail.comThese English muffins freeze really well, so I can always have them on hand for a quick and easy breakfast.
Nosike William
nosike_w52@yahoo.comI can't wait to try this recipe with different toppings. I think they would be great with butter and jam, or even with eggs and bacon.
Sahabe Firoz
s_f63@hotmail.comThese English muffins are a great addition to any breakfast or brunch spread.
Chinaemere Francis
francisc88@yahoo.comI love that this recipe uses sourdough starter. It gives the muffins a unique flavor that I really enjoy.
J Bowman
j.b@yahoo.comThese English muffins are the best I've ever had. They're so soft and fluffy, and the flavor is amazing.
SmokerDudeVR
smokerdudevr12@aol.comI've tried a lot of English muffin recipes and this one is by far the best. The muffins are always perfect.
Dave William
william.d@hotmail.co.ukI'm a beginner baker and these were so easy to make. I'm so happy with how they turned out.
Marlene Jacobo
jacobo-m@yahoo.comThese were a hit at my brunch party! Everyone raved about how delicious they were.
lee Belanger
lee.belanger@aol.comFollowed the recipe exactly and the muffins came out great! My family loved them.
Star Puppy
puppy.star@hotmail.frThese English muffins turned out amazing! They were so light and fluffy, with a perfectly crisp exterior. I'll definitely be making these again soon.