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Archive for October 30th, 2017

I am a fatalist, which means I believe in fate. There are too many things in this world that seem like coincidences but were totally intended by the universe. Case in point: on more than one occasion, I have decided to make something with the intent of searching for a recipe and before I can even open Google, up pops a recipe a blogging friend has posted on Facebook or Instagram! The very thing I had decided I would make! Coincidence? I think not, it’s fate!

That is my story of the English Muffins. I was walking back from getting a mani-pedi in our hood, thinking about the upcoming weekend visit with our dear friends from Wisconsin/Arizona (they have two homes) and I realized that I didn’t have a breakfast planned for one of the days and I remember wanting to try baking English Muffins, so on my walk home, I decided that I would bake English Muffins!

Upon my return, I sat down at my kitchen desk to catch up on Facebook and low and behold, dear Lorraine has reposted her recipe for…wait for it…English Muffins! That is fate! I was destined to bake English Muffins that afternoon.

Home Made English Muffins

Makes 6-8 English Muffins.

Please click here for the original recipe.

Please click here to print this recipe.

Ingredients:

  • 200 mL (7 oz) milk
  • 5 g (1 tsp) sugar
  • 3 g (1 tsp) instant dry yeast
  • 20 g (1 oz) butter
  • 320 g (2  1/2 cups) AP unbleached flour
  • 2 g (1/2 tsp) salt
  • 2 g (1/2 tsp) baking powder
  • 1 small egg
  • cornmeal for dusting

Directions:

  1. Heat the milk to 37° C (100° F), sprinkle in the sugar and yeast and mix well. Allow to proof for 10 minutes or until frothy.
  2. Melt the butter and set aside to cool a bit. Add the butter to the milky yeast (once proofed) stir in the egg and mix well and set aside.
  3. Mix the flour, salt and baking powder together in the large bowl of your stand mixer, add the liquid all at once and beat/knead for about 10 minutes or until smooth and silky.
  4. Lightly cover with oil and set aside in a draft free spot for about 1 hour.
  5. Preheat the oven to 325° F (160° C).
  6. On a lightly floured board, turn out the dough and roll out to about 1 cm (1/2 inch) thickness. Cut 8-10 cm (3 1/4″ to 4″) rounds. Dust with cornmeal (brush off any excess) and cook over a low heat in a cast iron frying pan for about 3 minutes each side (do not oil). Finish baking in the preheated oven 20-25 minutes or until the internal temperature is 199° F (93° C). Allow to cool slightly, and then separate each into two using a fork to maximize the nooks and crannies!

The top one is perfect!

Notes:

  • If you cannot get small eggs, then take 1 large egg and whisk it to incorporate both yolk and whites, weigh it and divide by 2. Use half in this recipe and save the other half for something else.
  • In hindsight, my English Muffins pictured puffed up way too tall, so I have modified the instruction to roll out to half of the original thickness. Plus you should get a few more that way.

Like Lorraine, I like a little English Muffin with my butter.

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