I have always wanted to make homemade English muffins, but I honestly thought it wouldn’t be possible. I love baking bread, but I am not exactly talented when it comes to the more finicky kinds. I failed miserably when trying to make ciabatta. After days of waiting for the biga to reach perfection, I messed everything up by deflating all the bubbles as I was popping it into the oven. So, of course I thought I would fail when it came to making those classic nooks and crannies. BUT…it turns out it was totally possible, and they came out beautifully! So, yes, you can definitely do it too!!!
They so pretty. So fluffy! So perfectly browned! Did I mention they freeze and reheat really well too? They are a bread product that is definitely worth making and will turn out way cheaper than buying them at a store. Can you imagine eating Eggs Benedict on top of homemade english muffins???
- 1 3/4 cups milk, scalded and cooled to lukewarm
- 3 Tablespoons butter, room temperature
- 1 1/2 teaspoons salt
- 2 Tablespoon sugar
- 1 egg, beaten
- 2 teaspoons instant yeast
- 5 cups of all purpose, unbleached bread flour (regular flour works, too but bread flour gives it a better consistency)
- Semolina, farina, or corn meal for dusting the griddle.
- Combine the milk, butter, salt, sugar, and yeast in the bowl of a stand mixer. Mix gently using the paddle attachment. Add in the beaten egg.
- Slowly add in the flour as the mixer is running.
- Continue to beat the mixture on medium speed for about 5 minutes. The dough should start to pull away from the sides of the bowl at that point and will look smooth and satin-like. It will be a very soft dough and will also be quite stretchy. If it doesn't start to pull away from the bowl, scrape down the sides with a spatula.
- Cover the bowl with a cloth and place in a warm place. Let the dough rise for an hour to two hours.
- Split the dough into 16 equal pieces. Roll each piece into a ball and gently flatten. Dip both sides of the dough disk into the semolina or farina and place directly on a cool griddle. Those that won't fit on the griddle can be place on a parchment lined and semolina dusted sheet pan. Cover the rolls with a towel and let rise for another 20 minutes.
- Turn the heat on very low under the griddle. Cook for 7-12 minutes on each side, checking to make sure they are not over browned. If they are browned on both sides before they seem done in the middle, just place them in a preheated 400 degree oven for about 10 minutes. Cook the remaining muffins.
- Allow them to cool slightly and split them with a fork to get those nooks and crannies!