I don’t know about you but I love English muffins! They make great egg sandwiches and are delicious for eggs Benedict too. They’re even good just toasted with butter and/or jam. They’re pretty easy to make but do require some time as do all yeast breads. They freeze well so once you make a batch, you’ll have them for awhile.
I got this recipe from my school textbook, but used almond milk instead of regular milk because we don’t buy that anymore and it worked great! I made each muffin 3 ounces like the recipe say, but they can be made smaller if you choose. The recipe yields 18 muffins if they are 3 ounces each.
The dough is a little stickier, so just put flour on your hands when going to portion and shape them. After the first proof, shape them and let them raise again for about half an hour. Heat a griddle to cook them about 3-5 minutes each side or until golden brown on each side. Put a little canola oil and cornmeal on the griddle before placing each muffin on. Keep the heat to a medium-medium high. They won’t be cooked all the way through, so after they’ve all been on the griddle they’ll need to go in a 300 degree Fahrenheit oven for about 10-15 minutes or until they’ve reached an internal temperature of 185 degrees Fahrenheit.
Egg sandwiches…my favorite! This one below I made with Swiss and asiago cheese. Yummm.
Nothing beats homemade bread. I really hope you take the time to try them!
12 oz. Milk
2 tsp. Active Dry Yeast
1 lb Pastry Flour (I used all bread flour.)
1 lb Bread Flour
1 Tbsp. Baking Powder
1.5 oz. Sugar
0.6 oz. Salt
1.5 oz. Unsalted Butter, room temp.
12 oz. Very Warm Water
cornmeal (as needed)
- Heat the milk to 75 degrees F. Add the yeast and stir it into the milk. Add 10 oz. of the pastry or bread flour (if using all bread flour). Cover and let ferment for 15 minutes.
- Place the sponge (yeast, milk, and 10 oz. of flour), the rest of the flour, baking powder, sugar, salt, butter, and water into the bowl of a mixer with the dough hook. Mix on a low speed to moisten ingredients for a couple minutes, then mix on high speed for another 7 minutes. The dough will be very soft and sticky.
- Cover the dough and let it raise for an hour or until doubled in size in a proof box or at room temperature.
- Line a baking sheet with parchment paper. Sprinkle evenly with cornmeal.
- Scrape the dough out onto a floured surface. Divide the dough into 3oz. pieces. Shape into rounds and flatten a little bit so it’s a disc. Place on the parchment lined pans with the cornmeal.
- Proof for about 30 minutes or until they look like they’ve risen. Preheat oven to 300 degrees F.
- Bake the muffins on a griddle on a medium low heat. (I used a little canola oil and added a little cornmeal to the griddle if there wasn’t much on the muffin itself.) Let them get a golden brown on each side. Finish them off in the oven at 300 degrees F for an additional 10-15 minutes or until they reach an internal temperature of 185 degrees F.
*This recipe was taken from my school textbook, On Baking: A Textbook of Baking & Pastry Fundamentals by Sarah R. Labensky, Priscilla A. Martel, & Eddy Van Damme.