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English Muffins Recipe:
1 1/3 cups (320 grams) milk
1 tablespoon (13 grams) melted butter
1 tablespoon (15 grams) granulated white sugar
1 teaspoon (4 grams) salt
2 cups (260 grams) all purpose (plain) flour
2 1/4 teaspoons (7 grams) SAF Red instant yeast Available on Amazon
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English Muffins: Heat the milk until lukewarm (this can be done in the microwave or on the stove). Add the melted butter, sugar, and salt and stir until the sugar and salt are dissolved. Let cool to room temperature.
Meanwhile in a large bowl stir the flour with the yeast. Add the milk mixture and stir until all the flour is moistened. Cover with plastic wrap and let rise at room temperature (73 - 76 F) (23 - 24 C) for about one hour or until doubled in size.
If using an electric griddle or an electric frying pan, preheat to 300 degrees F (150 degrees C). Alternately you can heat a stove top griddle or heavy skillet over medium heat. (If your griddle isn't non stick, then lightly oil or spray the griddle with a non stick vegetable spray.)
Also, preheat your oven to 350 degrees F (180 degrees C). Line a baking sheet with parchment paper.
Lightly brush the insides of 6 - 4 inch (10 cm) metal rings with melted butter or a flavorless oil. Place the rings on the griddle. Sprinkle a little cornmeal or semolina onto the bottom surface of each ring. Place about 1/3 cup (80 grams) of batter into each ring (I use an ice cream scoop). Sprinkle a little cornmeal (semolina) on top of the batter. Cook for about 5 to 6 minutes or until golden brown. With a spatula, flip the rings over and cook for another 5 to 6 minutes or until golden brown. Remove the muffins from the griddle, take off the rings, and place the muffins on your baking sheet. Bake for about 5 minutes or until cooked through.
Remove from oven and place on a wire rack to cool completely. Using a fork, split the English Muffins in half. If desired, toast until lightly brown. Spread with butter and/or jam. Enjoy.
Makes about 6 - 4 inch (10 cm) English Muffins.
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An English Muffin is a round, fairly flat, yeast leavened bread, that is cooked on a griddle. The outside crust of the muffin is golden brown, while inside it is soft and spongy. When splitting the muffin in half, don't use a knife. Use either a fork or your fingers, so the interior will stay wonderfully soft and spongy with all those nooks and crannies to hold the butter and jam. English Muffins can be used to make a Breakfast Sandwich. First toast and butter the two halves of the English Muffin. Then sandwich the two halves together with a slice of cheese, a fried egg, some Canadian Bacon, and maybe some lettuce and tomato. Delicious.
When I set out to find a recipe, I wanted something fast and easy. After all, they are a muffin, and to me, muffins are supposed to be easy to make. I found the recipe I was looking for on the excellent blog joepastry.com. I did tweak the recipe a little, but basically all you do is stir the ingredients together, let the dough rise at room temperature for about one hour, and then cook on a griddle until golden brown on each side. Unlike most bread doughs, this dough is very soft so you will need metal rings (3 or 4 inch (7.5 or 10 cm)) when cooking the muffins so they will keep their shape. You can use actual 'English Muffin Rings' or I just use metal tart rings.
A note. You can use either SAF Red instant yeast or an equal amount of active dry yeast. If using active dry yeast you will have to activate it first in the lukewarm milk until foamy before adding it to the flour.