Thursday, September 10, 2009

Homemade English Muffins

A bit chilly here in the Pacific Northwest with fall just around the corner. I decided English Muffins would be good; Chuck likes my version of "MacMuffin", but I like fresh jam or peanut butter on mine. The dough is easy to do in the Cuisinart or KitchenAid (use a dough hook), just like bagels, but you cook these on top of the stove in a griddle pan. Here's the recipe:
In the workbowl, add:
 4 1/2 - 5 cups Bread flour
1T salt
4 T sugar. Pulse mixture to blend. Pour 1 2/3 cups buttermilk in a 2-cup glass measure and heat in the microwave 1 minute. Set aside.
Proof your yeast:  To: 1/2 cup warm water add 2 T. dry yeast and a 1/2 tsp. sugar.
Add the proofed yeast to the workbowl and pulse, then, add the warmed buttermilk. Turn motor on (if using the Cuisnart) and if more liquid is needed, add warm water through the feed tube until the mixture comes together. Remember dough overwork because the heat of the motor would kill your yeast.
I use a 10 quart plastic tub, spray with an oil spray, to let the dough rise. This will take about 40 minutes. Then, turn dough out onto a work board and roll to 1/2 thick. Cut out 4-inch round shapes and place on a baking sheet that you've sprinkled with Cream of Wheat (alternatively, you can use a fine cornmeal). Cover with a towel and let the rounds rest 15 minutes. In the meantime, preheat griddle. I have a gas cooktop, so I use the Med/Low setting. It's very important to cook the muffins slowly so the inside is cooked and the outsides are a golden brown as shown.
I lightly brush the griddle with butter before placing the muffins on it. If you don't own a griddle, you can you a frying pan; you just won't be able to do more than two or three at a time. When one side is done, turn them over and continue to cook approximately 7 minutes more. Watch the bottoms closely and turn your heat down if they're browning faster than that.

Once they're done, transfer the muffins to a cooling rack. I found this wonderful tool at King Arthur Flour, called an English Muffin Splitter. You poke the "tines" half way and press to open up. It gives you those great "nooks and crannies" that make English Muffins so delectable.

As a special treat for my husband, I made him his egg and MorningFarms bacon muffin with his coffee. Our family loves these and they're always on the menu when they come to visit.
If you've tried the bagels and realized how good homemade is, I urge you to try these. There is truly nothing like a hot, homemade English Muffin to start the day! Enjoy!!
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1 comment:

  1. We just had egg McFeinbergs for breakfast and alas...I did not make the muffins. What a shame. I need to get up early and do this because they are the most amazing things ever. I love when you make then and we just put jam on them hot out of the oven. Please come here!!