HOMEMADE ENGLISH MUFFINS
Im an English Muffin fanatic. They’re complete breakfast heaven to me, especially when turned into a breakfast egg sandwich. I vaguely remember baking a batch eight or nine years ago and as far as I remember, they turned out pretty good. So, now that I have time and space to do some baking again, English Muffins were on the top of my list.
After looking at a good 20+ recipes, I decided to work off of this one on allrecipes.com. After reading a bunch of reviews, I made a few changes.
It seems that there are two keys to getting an English Muffin with the classic “nooks and crannies” they are famous for. First, make sure the dough stays soft and loose. This means not adding too much flour during the kneading process and kneading for a shorter length of time (about 5 minutes). Second, letting the dough rise only once (as opposed to the usual two for most breads) allows giant gas bubbles, rather than small uniform bubbles, to form. The English muffins turned out nice and light with a decent amount of nooks and crannies. There weren’t enormous pockets like the store bought muffins but I’m willing to trade some of that for a muffin that only costs seven cents (and is pretty fun to make).
INGREDIENTS
INSTRUCTIONS
for full instruction please see : www.budgetbytes.com
After looking at a good 20+ recipes, I decided to work off of this one on allrecipes.com. After reading a bunch of reviews, I made a few changes.
It seems that there are two keys to getting an English Muffin with the classic “nooks and crannies” they are famous for. First, make sure the dough stays soft and loose. This means not adding too much flour during the kneading process and kneading for a shorter length of time (about 5 minutes). Second, letting the dough rise only once (as opposed to the usual two for most breads) allows giant gas bubbles, rather than small uniform bubbles, to form. The English muffins turned out nice and light with a decent amount of nooks and crannies. There weren’t enormous pockets like the store bought muffins but I’m willing to trade some of that for a muffin that only costs seven cents (and is pretty fun to make).
INGREDIENTS
- 1 tsp active dry yeast $0.10
- 1 Tbsp sugar, divided $0.05
- 1/2 cup warm water $0.00
- 1/2 cup milk $0.15
- 2 Tbsp butter $0.27
- 3 cups all-purpose flour, divided $0.36
- 3/4 tsp salt $0.05
- 1/4 cup cornmeal $0.06
INSTRUCTIONS
- Dissolve the yeast and half of the sugar into 1/2 cup warm water in a large bowl, and let it sit for about 5 minutes, or until it has developed a thick foam on top.
- While waiting for the yeast, combine the milk, butter, and the rest of the sugar in a measuring cup or microwave safe bowl. Microwave on high for 30 seconds, then stir until the butter is dissolved. Add an additional 10 seconds if needed. You want the milk warm enough to melt the butter, but not scalding.
- Once the yeast is foamy, pour the milk and butter mixture into the bowl, along with 1 cup of the flour, and the salt. Stir until the mixture is mostly smooth. Add the second cup of flour, about 1/3 cup at a time, stirring to combine each time. Finally, begin to add the third cup of flour, 1/3 cup at a time, until you can no longer stir it with a spoon. At that point, turn the dough out onto a lightly floured surface and knead for about 5 minutes, dusting with small amounts of flour as you go. Once finished kneading, you should have used 2.5-3 cups flour total.
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for full instruction please see : www.budgetbytes.com