English Muffins

These are simple, quick english muffins that are great to eat for breakfast. They firm up after an evening in the fridge, and reheat very well.

English Muffins

Equipment

Pre-heat Cooking Surface to 390°F

Ingredients

  • 210 grams Warm Milk
  • 400 grams Bread Flour
  • 2 tsp Instant Dry Yeast
  • 1 tsp White Sugar
  • 1 tsp Salt
  • 1 Egg
  • 1 tbsp Butter, softened

Procedure

  1. Combine sugar, warm milk, egg and yeast in a stand mixer bowl and allow to bloom for a few minutes.
  2. Add the salt, softened butter and bread flour and knead for at least 10 minutes, or until the dough comes together.
  3. Allow the dough to rise in a warm environment for about 1 hour (or until doubled in size).
  4. Punch down the dough, then divide into either 6 (about 116g each) or 7 (about 100g each) equally sized balls.
  5. Let these portioned dough balls rest for about 5 minutes, then roll each out to about ¼" to ⅓" thick circles (they should be about 3-4" in diameter).
  6. Cover and allow these to rise for another 20-40 minutes. While they're rising, prepare a cooking surface like a cast-iron griddle to about 390°F
  7. Place the risen english muffin dough onto the heated cooking surface, and cook for 3-4 minutes on each side (until they start to brown). The center should be firm and cooked before removing.