"English" Muffins (Bakestone Recipes)
Prep: 20 min
Cook: 20 min
Total: 40 min
Serves: 10
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There's a special satisfaction in griddling your own English muffins from scratch. This enriched dough rises soft and springy, then cooks gently on a bake stone until pale gold on both sides, giving you that classic craggy, chewy interior made for splitting and toasting. Slather them with butter and jam and you'll never look at the supermarket packet the same way again.
Ingredients
Ingredients
- 1 Lb All-Purpose Flour (or Bread Flour)
- 1 Tsp Salt
- 1 1/2 Tsp Yeast
- 1 Tsp White Sugar
- 8 Oz Milk (or Water)
- 2 Oz Butter
Directions
Directions
- Sift the flour and salt into a bowl and leave in a warm place.
- Dissolve the yeast and sugar in 1/4 pt of the warm milk and water. Leave to froth, then mix in the fat.
- Stir all the liquid into the warm flour and beat well until smooth and elastic.
- Cover and prove in a warm place for 50 minutes or until doubled in bulk.
- Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape.
- Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 ~ 1 3/4 inch thick. Shape each one into a round with straight sides.
- Put onto a greased baking sheet. Cover (I use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch. Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape.
- Warm and grease the bake stone lightly.
- Lift the muffins carefully onto the bake stone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side.
- Wrap in a cloth and keep warm if cooking in batches.
Nutrition
Per serving · 10 servingsCalories
180
Fat
6 g
Saturated fat
3 g
Carbohydrates
26 g
Sugar
1 g
Fiber
1 g
Protein
4 g
Sodium
200 mg
Cholesterol
15 mg
Estimated values for general guidance only — not medical or dietary advice.
Ingredients
Ingredients
- 1 Lb All-Purpose Flour (or Bread Flour)
- 1 Tsp Salt
- 1 1/2 Tsp Yeast
- 1 Tsp White Sugar
- 8 Oz Milk (or Water)
- 2 Oz Butter
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