English Muffins

An English baker named Samuel Bath Thomas created crispy pan-fried muffins when he came to America in 1875. His muffins were made from a batter and you needed to buy round molds. English Muffins can also be made with a soft dough and you can cut out rounds with a drinking glass. These muffins may be started in a bread machine or can be made by hand.

    1 ½ cup water, warmed to 110˚
    ¼ cup fat-free milk powder
    ½ teaspoon granulated sugar
    2 ½ teaspoons active dry yeast
    2 ½ cups bread flour
    1 cup all-purpose flour
    1 ½ teaspoons salt

    Yellow cornmeal
    All-purpose flour for kneading

1. Bread machine method: Measure the water, milk powder,
    sugar, yeast, bread flour, all-purpose flour and salt into a
    bread machine pan. Set the bread machine for white bread,
    dough and a large loaf cycle. Go to “forming the muffins”
    when the dough cycle is complete.

2. Hand method: In an extra large bowl, whisk the warm water,
    milk powder, sugar and yeast. Measure the bread flour, all-purpose
    flour and salt onto the yeast mixture. Mix with a wooden spoon until
    well blended. Turn the dough out onto a floured breadboard and knead
    for 5 minutes. Place in an oiled bowl. Spray with vegetable oil and cover
    with a damp cloth.

3. Turn the oven on to 200˚. When you can feel the heat on your hand,
    turn the oven off. Set the bowl of dough in the warm oven and let the
    dough rise for 1 hour.  

4. Punch the dough down with your fist.

5. Forming the muffins: Dust a large breadboard generously with flour
    and yellow cornmeal. Roll the dough out to a ½-inch thick round.
    Remove the center section from a doughnut cutter or use a drinking
    glass dipped in flour. Cut out muffins and set 2 inches apart on a
    parchment-lined baking sheet.

6. Let the dough rise for 20 to 30 minutes or until muffins are 1 inch tall.

7. Place 1 tablespoon oil in a 13-inch griddle. Heat on medium and then
    fry the muffins for 10 minutes on each side. Lower the temperature if
    the muffins start to over brown.

8. When browned, split each muffin in half by indenting the outer edge
     with a fork. Then, pull each muffin apart.

9. You may enjoy toasting these muffins right in the pan before serving.
    Muffins are delicious spread with butter and orange marmalade.

    Variation: For currant muffins, toss in ½ cup currants when mixing
    by hand or when the bread machine beeps after the initial kneading stage.