Englishmuffinsbreadmachinemethod Recipes

Steps:

• Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.
• In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
• Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Steps:

• Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
• Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
• Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.

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.

Steps:

• Put milk, butter, sugar, salt, mixed egg and yolk, flour and yeast in bread maker and set on dough setting.When dough is ready cut into 3 pieces and put cornmeal on a flat surface and roll out dough to 1/4 inch thickness, while rolling turn dough over to coat other side with cornmeal. Cut out 3 inch circles. Lay on ungreased cookie sheet to rise for 30 minutes Heat ungreased frying pan between low and medium heat, cook each side 6 to 8 minutes till golden brown.

Steps:

• Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
• Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
• Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
• Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
• Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Steps:

• Place milk, butter, egg, salt, sugar, flour, and yeast in bread machine, in that order.
• Set to dough setting. When machine beeps, add mixed spice and sultanas.
• When dough cycle has finished, sprinkle cornmeal on your work surface, turn out dough, and press out to a 1/2 inch thick rectangle. Turn, to coat both sides in cornmeal.
• With a large glass or cookie cutter, cut dough into rounds. Place rounds on a tray, cover, and leave to rise for about 30 minutes.
• /heat an electric fry pan to medium heat, and cook muffins until lightly browned on each side.
• Split with a knife, and toast, to serve.

Steps:

• Scald the milk:
• In a small saucepan, heat the milk over medium heat just until it starts to steam and a skin forms on the surface. You might see some tiny bubbles form around the sides, but don't let the milk come to a full boil. Maintain the milk at this temperature, decreasing the heat slightly if needed, for about 30 seconds, then remove it from the heat. Whisk in the butter and honey and set aside, whisking occasionally, until the mixture is warm but not hot, 10 to 15 minutes (you're going to use the scalded milk to proof the yeast, and if it's too hot, the yeast will die; it should feel lukewarm and register around 105°F on an instant-read thermometer).
• Proof the yeast:
• Combine the yeast and 2 tablespoons of the milk mixture in a small bowl and stir to dissolve the yeast. Let sit until the mixture is foamy, about 5 minutes.
• Mix the dough:
• In a stand mixer fitted with the dough hook attachment, combine the bread flour, whole wheat flour, salt, milk mixture, and yeast mixture and mix on low just until the flour is incorporated into the liquid. Increase the speed to medium-high and continue to mix, occasionally scraping down the sides with a flexible spatula or scraper until the dough is smooth, elastic, and climbing up the hook but still very wet and sticky, 8 to 10 minutes.
• Let the dough rise:
• Generously oil the inside of a separate large bowl and scrape in the dough. You want it to slide around freely, so shake the bowl and loosen any areas where the dough is stuck to the sides. Cover the bowl tightly with plastic wrap and let rise in a warm spot until the dough is doubled in size and filled with big air pockets, 1 to 1½ hours.
• Prepare the baking sheet:
• While the dough is rising, line a large rimmed baking sheet with parchment paper and generously brush the surface with more oil. Dust with cornmeal and set aside.
• Flatten the dough and chill:
• When the dough has risen, use a dough scraper or spatula to gently loosen the dough from around the bowl and let it gently slide out onto the prepared baking sheet. Try not to knock out too much air as you do this. Generously brush another sheet of parchment paper with oil and place it oiled-side down on top of the dough, then use the palms of your hands to flatten it down into a thin, even slab measuring about ½ inch thick. Leaving the top layer of parchment right where it is, cover the baking sheet with plastic wrap and refrigerate for at least 8 hours and up to 12 (cold dough will not only be easier to handle, but the English muffins will taste better, too).
• Form the English muffins:
• Remove the baking sheet from the refrigerator, uncover, and peel off the top layer of parchment. Use an oiled 3½-inch round cutter to punch out as many rounds as you can from the slab, fitting them close together for as little scrap as possible.
• The dough will be sticky, so oil your hands as well if needed, and press down firmly with the cutter, twisting once you hit the parchment. Depending on the shape of the slab and how tightly you cut out the rounds, you could get anywhere from 7 to 9 English muffins-if you have large pieces of scrap dough, pinch them together and cut another round. Discard any scraps and make sure the rounds have a little breathing room between them.
• Griddle the muffins:
• Transfer as many rounds as will fit to a cold griddle or large skillet, spacing them ½ inch apart (in a skillet, you'll have to cook them in batches). Heat the griddle or skillet over medium-low heat and cook until the muffins are puffed, the bottoms are crisp and deeply browned, and the surface has gone from shiny to matte, 7 to 10 minutes. Flip the muffins gently, reduce the heat to low, and cook until the second side is deeply browned, another 5 to 7 minutes.
• If the muffins are cooking faster, reduce the heat-you want them to cook slowly to help form interior nooks and crannies and to ensure that the centers are cooked through. If you're using a skillet, cook the remaining batches over low heat the entire time.
• Let cool and then split: Transfer the English muffins to a wire rack as they're done and let them cool completely. Stab the tines of a fork into the pale sides of the muffin at the midway point, puncturing the dough all the way around, then slowly pull the halves apart. Eat fresh or toasted.
• DO AHEAD: The English muffins are best eaten the day they're made but will keep, stored airtight at room temperature, up to 3 days. English muffins can also be frozen up to 2 months.
• Cooks' Notes
• Don't let the dough sit in the refrigerator for longer than 12 hours. Past this point the gluten network will start to break down due to the dough being very wet, resulting in muffins that are flatter and denser.
• If you don't have a cutter, or if you don't want to discard any scraps, use an oiled bench scraper to cut the slab into freeform pieces measuring about 3-inches across. The muffins won't be round, but they'll be just as good.
• Move the muffins around the skillet or griddle to promote even cooking, as sometimes the browning can be a little spotty. If you're using a skillet, you can rotate it around the burner as well.

Steps:

• Start the dough cycle.
• When the cycle is finished.
• Sprinkle corn meal over your work area.
• Use your hands to pat the dough into a 1/2 inch thick.
• Turn the dough so that each side gets lightly coated with cornmeal.
• Cut into 8 to 10 rounds.
• An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds. (I use a large mouth glass).
• Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
• (Nuwave/Flavorwave Directions) - Once dough as risen, place in Nuwave/Flavorwave in round pan. Set the timer for 8 min on * 8 for temp or 80 % heat *. For theses you do no want to use hi heat, as they will brown to fast and will burn.
• Note: they will come out "puffy". I have left in traditional cooking if you want them "flatter". Either way they come out wonderful!
• Normal cooking directions: in frying pan, or on low flame. Cook on Medium heat for 7 minutes on each side. This will give the flat look for the English muffins.
• Heat a dry cast iron skillet or griddle over a low flame.
• (I do spray mine with Pam).
• Cook the muffins about 5 to 7 minutes on each side.
• They should be golden brown when you turn them.
• Split the muffins with a fork or serrated knife and serve warm.
• These freeze well and can be reheated in the microwave or toasted.
• Note: these will be "puffy" if made in the nuwave/flavorwave ovens. If you like the traditional ones, I have left the conventional cooking as well.