Homemade English Muffins
Homemade English Muffins are so much easier than you think! This English muffin recipe is simple and will give you soft, chewy muffins in no time. Enjoy them with butter or your favorite jam!
Some of my favorite breakfast items, when I feel like eating breakfast, are homemade cinnamon maple bagels, lemon blueberry muffins, English Muffins, and apple cinnamon scones.
Until today, I had yet to make my own English muffins. This recipe turned out to be a winner and it’s actually quite simple.
Mix the ingredients in a stand mixer and you won’t have to do any kneading! Just mix and let rise, then shape and cook. Sounds too easy, right?!
Most of the English muffin recipes I’ve seen call for an overnight rise. I don’t have the patience for that.
Ingredients :
- 2 cups whole milk
- 3 tablespoons honey
- 2 and 1/4 teaspoons active dry yeast (1 packet)
- 1 large egg
- 4 tablespoons unsalted butter melted
- 5 and 1/2 cups bread flour
- 1 and 1/2 teaspoon salt
- cornmeal for dusting
Instructions :
- In a small saucepan, heat 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 the flour and salt to the bowl of a stand mixer. Fit the mixer with the dough hook attachment. with the mixer on low speed, gradually pour the milk mixture into the flour. Continue to beat on low until the flour is incorporated, stop and scrape down the sides and bottom as needed. Turn the speed up to medium and mix for 4 minutes, until dough is smooth and sticky.
- Scrape the dough out into a lightly oiled bowl. Brush a little oil over the top of the dough. Cover and set in a warm place to rise for 1 hour or until doubled in size.
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Get full recipes : bakedbyanintrovert.com