English Muffins Recipes
Anne Said:What is a recipe I can use for english muffins at school?
We Answered:I like egg salad on english muffins. Egg sandwhiches, toasted with cheese, Cream cheese and jam.
Peggy Said:I am hungry and want English Muffins..?
We Answered:Slice apples on top of English muffin, sprinkle cinnamon, put a little bit of butter then put in toaster oven. mmm
Cecil Said:Best recipe for english muffins?
* 1 cup milk
* 2 tablespoons white sugar
* 1 (.25 ounce) package active dry yeast
* 1 cup warm water (110 degrees F/45 degrees C)
* 1/4 cup melted shortening
* 6 cups all-purpose flour
* 1 teaspoon salt
1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.
3. Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.
4. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
Kent Said:What is wrong with the texture of my English muffins?
We Answered:Cheffy's right on the money with the double proofing. One thing strikes me, though, and that's the Â¼ inch thickness. That's too shallow and, in the process, crushes the dough too much after knocking back. Roll them lightly and quickly to no less than Â½ inch, so twice the height, and then proof them the second time. Your individual dough discs will have more volume to allow the yeast action to expand with, which will give you a more open texture when cooked.
Hope this helps, and good luck!
Russell Said:are english muffins supposed to be tough, chewy, and dry?
We Answered:Home made: about $0.99 for 8
Store bought: $2.75 for 6
Personal Note: add approx 1/2 cup more flour to prevent a giant gloppy mess from sticking to your hands. Start to finish time: about 4 hours. Actual hands-on time: less than one hour.