Englishmuffinaltonbrown Recipes

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EASY ENGLISH MUFFINS

This English muffin was inspired by one served at the Model Bakery, in Napa, CA. Theirs are fried in clarified butter. I didn't actually use their recipe, since I wanted to experiment with a simpler, faster method; but if it makes you feel any better, I did cook them in clarified butter.

Provided by Chef John

Categories     Bread     Yeast Bread Recipes     English Muffin Recipes

Time 3h34m

Yield 6

Number Of Ingredients 8



Easy English Muffins image

Steps:

  • Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
  • Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
  • Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
  • Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

Nutrition Facts : Calories 256.2 calories, Carbohydrate 34.5 g, Cholesterol 21.9 mg, Fat 10.5 g, Fiber 1.5 g, Protein 5.5 g, SaturatedFat 5.6 g, Sodium 331.8 mg, Sugar 0.2 g

1 ½ teaspoons active dry yeast, divided
2 cups all-purpose flour, divided, plus more for rolling
¾ cup warm water, divided
2 teaspoons vegetable oil
1 teaspoon kosher salt
1 egg white
2 tablespoons cornmeal, or as needed
¼ cup clarified butter (ghee)

ENGLISH MUFFIN ALTON BROWN

I just wanted the muffin recipe from Good Eats Episode: Little Big Lunch: Eggs Benedict Special Equipment: 8 (3 3/4-inch diameter by 2-inch tall) cans with tops and bottoms removed or 8 English muffin rings. Overnight refrigeration not included.

Provided by Charlotte J

Categories     Quick Breads

Time 40m

Yield 8 muffins

Number Of Ingredients 9



English Muffin Alton Brown image

Steps:

  • Combine the flour, nonfat dry milk, sugar, yeast, and salt in the bowl of a stand mixer.
  • Mix on low for 10 seconds using the paddle attachment.
  • Put the water and shortening in microwavable container and heat to 120 to 130 degrees F, approximately 2 minutes.
  • Stir until the shortening is thoroughly melted.
  • Add the water mixture to the dry ingredients and mix on medium speed until well combined, stopping to scrape down the bowl halfway through mixing, about 3 minutes.
  • Cover the bowl with plastic wrap and refrigerate overnight.
  • Remove the dough from the refrigerator, uncover and mix on medium speed, using the paddle attachment, for 3 minutes.
  • Position the 8 cans on a half sheet pan and generously spray the rings and pan with nonstick spray.
  • Sprinkle 1/2 teaspoon of oats in the bottom of each ring.
  • Scoop the dough, with a 2-ounce ice cream scoop or disher, into the rings, dividing the dough evenly between the rings.
  • Sprinkle each top with 1/2 teaspoon of oats.
  • Cover with parchment and let sit in a warm place for 60 minutes.
  • Heat the oven to 400 degrees F.
  • Leave the parchment in place and set a second sheet pan on top.
  • Bake for 20 minutes then remove the top half sheet pan.
  • Continue to bake until the muffins reach an internal temperature of 210 degrees F on an instant-read thermometer, and are lightly browned, about 5 to 10 minutes.
  • Remove the pan with the muffins still in the rings, to a cooling rack for 10 minutes.
  • Slide a knife around the perimeter of the ring to loosen.
  • Cool completely before splitting with a fork.
  • To serve, toast under broiler for 3 to 4 minutes.

12 ounces all-purpose flour
1 1/2 ounces nonfat dry milk powder
1 tablespoon sugar
1/4 ounce active dry yeast
1 teaspoon kosher salt
10 ounces water
1 tablespoon shortening
nonstick cooking spray
8 teaspoons rolled quick oats

ENGLISH MUFFIN, CANADIAN BACON AND EGG

QUICK sandwich for breakfast, lunch or a Sunday night dinner. Lots of protein and packed full of flavor!!! Add some fruit with this sammie for a good meal. I buy the Hormel 6 ounce package of Canadian bacon--it's already fully cooked!! Great for a busy day or lazy days when you don't want to heat up the kitchen!

Provided by Seasoned Cook

Categories     Breakfast

Time 15m

Yield 1 serving(s)

Number Of Ingredients 5



English Muffin, Canadian Bacon and Egg image

Steps:

  • Toast and butter English muffin halves.
  • Arrange on half of muffin the bacon, egg and cheese. (To melt cheese: place on egg in skillet one minute before removing egg from skillet OR place in toaster-oven for one minute.).
  • Top with remaining muffin half.
  • Enjoy!

Nutrition Facts : Calories 507, Fat 30.7, SaturatedFat 16.4, Cholesterol 299.9, Sodium 1371, Carbohydrate 26.9, Fiber 2, Sugar 2.5, Protein 30.2

1 English muffin, split in half
2 slices Canadian bacon, heated
1 egg (fried or scrambled)
1 slice cheddar cheese
1 tablespoon butter

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