Some things just aren't worth it. You ever grow your own onions? They don't taste all that much different from store bought ones, in my opinion. Home grown tomatoes on the other hand are well worth growing yourself.
Now I don't work on my own car anymore because cars have gotten so darn complicated and some people feel the same way about bread. Making something like an english muffin must be complicated, right? Couldn't be farther from the truth. And the results? As tasty as a homegrown tomato.
An english muffin is little more than an overgrown pancake and about as easy to make.
There are english muffin recipes that use baking powder or soda that take less time to make. They are tasty, but this version is especially satisfying.
Combine 285 grams of flour, 220 (up to 270) grams of warm (100°F) milk or buttermilk, 1/2 tablespoon of sugar, 1/4 teaspoon of salt, 1 1/4 teaspoon of instant yeast, and 1 tablespoon of melted butter. Mix until a dough forms: about 8-10 minutes.
Why such a range on the milk? Depends on many things. High gluten, very dry flour will require more liquid than moister all purpose flour. Add the minimum, mix, and add more until the dough is slightly sticky yet velvety soft.
The dough should pass the "windowpane test". Place the dough in an oiled bowl and allow to rise for about an hour or until doubled.
An english muffin is little more than an overgrown pancake and about as easy to make.
There are english muffin recipes that use baking powder or soda that take less time to make. They are tasty, but this version is especially satisfying.
Combine 285 grams of flour, 220 (up to 270) grams of warm (100°F) milk or buttermilk, 1/2 tablespoon of sugar, 1/4 teaspoon of salt, 1 1/4 teaspoon of instant yeast, and 1 tablespoon of melted butter. Mix until a dough forms: about 8-10 minutes.
Why such a range on the milk? Depends on many things. High gluten, very dry flour will require more liquid than moister all purpose flour. Add the minimum, mix, and add more until the dough is slightly sticky yet velvety soft.
The dough should pass the "windowpane test". Place the dough in an oiled bowl and allow to rise for about an hour or until doubled.
Divide the dough into 6 balls about 80-90 grams each. Try to achieve a round smooth ball. This isn't easy because the dough is so sticky. Make a pile of cornmeal and flatten each ball into the cornmeal. Cover the disks with plastic wrap and allow to proof for another hour.
Now the fun begins. Pre-heat your oven to 350°. Heat a griddle to about 300° or low-medium and oil or butter the surface. Spray oil works well too.
Gently transfer each muffin to the oiled griddle.
Cook for about 5 minutes on each side and then transfer to the oven to finish the cooking. Bake for 5-10 minutes in the oven.
Cook for about 5 minutes on each side and then transfer to the oven to finish the cooking. Bake for 5-10 minutes in the oven.
Allow to cool on a cooling rack for 30 minutes. Split each muffin with a fork.
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