Maude’s influence again – her oven is broken, which means the only bread she can make at the moment are these English muffins. She cooks them in a frypan and then finishes them in her toaster oven.
I made a dozen on the weekend, and they were eaten before the day was out. They’re based on Peter Reinhart’s formula in The Breadmaker’s Apprentice, but use my preferred methodology for mixing yeasted breads.
Makes 12 English muffins
(Click here for a printable version of this recipe)
- 600g (4½ cups) bakers or bread flour
- 15g (1 tablespoon) white sugar
- 10g (1¼ teaspoons) fine sea salt
- 10g (2½ teaspoons) instant yeast
- 30g (2 tablespoons) unsalted butter, at room temperature
- 340g – 455g (12 – 16oz) milk, at room temperature
- cornmeal for dusting
A note on the milk: I used 420g UHT (long life) milk, at room temperature.
1. In a large mixing bowl, whisk together the flour, sugar, salt and yeast. Rub the butter into the flour mix until it’s well incorporated.
2. Add the milk and mix together, first with a spatula and then with a clean hand, scrunching the mix together to form a shaggy dough. Scrape off your hand, then cover the dough with a tea towel and allow it to rest for 10 minutes (this will make kneading much easier).
3. Turn the dough onto a lightly oiled bench and knead until smooth. (For more information on dough handling, have a look at our Bread Tutorial). Oil the scraped out mixing bowl, then return the dough to it, cover and allow it to rise for an hour, or until doubled in size.
4. Line the bench with a large sheet of parchment paper. Spray lightly with oil, then dust with cornmeal.
5. Knock back the risen dough and divide it into 12 x 3oz/85g pieces, then shape each piece into a tight ball. Place these, seam side down, on the parchment paper, allowing room for spreading. Lightly mist the tops of the balls with oil spray, then sprinkle on more cornmeal. Cover loosely and allow to rise for a further hour. Preheat oven to 175C (350F) with fan.
6. Heat a heavy based frypan over medium heat – we used nonstick. Using a spatula, gently transfer the risen muffin dough in the pan, keeping the remaining dough covered to prevent it from forming a skin. Cook for 5 – 8 minutes on each side, or until the dough can’t go any browner without burning.
7. Transfer the browned muffins to a tray lined with parchment and finish them by baking in the oven for an additional 5 – 8 minutes. Repeat with the remaining muffin dough.
Our favourite way to eat English muffins? Fork-split, toasted and smothered in fresh butter and a little Vegemite!
They look great!
Can I ask you how was the crumb? I’ve had TWO experiences only with English muffins, one using Peter Reinhart’s recipe, the other a sourdough version. Even though they both tasted great, the crumb was too tight, not with the nice texture of a good English muffin
if you got a nice crumb, I’ll make this recipe on Sunday….
Sally, you’re right – this was Peter Reinhart’s formula, and the crumb is a little tighter/less holey than commercial English muffins. But I’m working from memory – it’s been years since I’ve had a store-bought muffin! :)
They look stunning. I never knew they required so little effort. I’ll have to try them!!!!!!!
It’s amazing–I don’t care if I never eat another store-bought English muffin again, but these? I want to make these right. now.
Oz, Nancy, they’re fun to make, but be warned, they disappear in a heartbeat! I keep trying to snuffle some into the freezer, but they never make it.
I doubled Peter Reinhart’s original formula, but even so, the muffins didn’t make it to the end of the day!
Would it be okay to substitute another kind of salt? I don’t have fine sea salt, but could I use table salt or kosher salt?
Carrie, the original Reinhart recipe specified just salt – I used fine sea salt, so that’s what I put down. It would be fine to substitute the others, providing you do so by weight, as a teaspoon of kosher salt is about half as salty as a teaspoon of fine salt.
makes me crave hollandaise looking at these…
celia, what’s UHT? the milk, it’s UHT… is it australian slang for full-fat? i don’t but anything but whole milk, so i hope i won’t need a different one.
Hahaha…hollandaise and a little smoked salmon, and maybe a spear or two of asparagus? Yes, that’s how I like my English muffins as well…
UHT is ultra-heat treated milk. We can buy it here on the supermarket shelves, and it doesn’t need refrigeration. Regular full fat milk (that is stored in the fridge) is completely fine, and probably the norm, we just keep the UHT at home, so that’s what I used. It has the advantage of being at room temperature already, so I’ll usually use it for baking and yoghurt making.
The original recipe also gave the option of using buttermilk, which I think could be very nice in muffins…
I always find the shop bought ones, slightly stale in texture (dry and all of that). I’m wondering if these are softer? I made crumpets at home once and they were blissfully good! :)
They look just delicious as does all your baking, Plumkin! I love muffins!
I have a theory that more english muffins are eaten outside the UK than in the UK, they are not that popular here, being seen as very old fashioned. Now crumpets, on the other hand – if you or Maude can come up with a foolproof way of making those…. with the holes running through from the top to the bottom, that pale top and the dark bottom. I am very passionate about crumpets!
Lorraine, these are quite firm, not really soft. Delicious toasted!
Jo, I think you’re right – in the US they even have an English muffin bread, which is a loaf made with this dough. No idea why you’d do it, because for me an English muffin is all about the shape. Crumpets – we have made them before, but they’re just not like the ones you can buy, all soft and holey. Might need a revisit. But in the meantime, thinking about trying your tiger loaf today!
They look great, Celia. I’ve only had shop-bought ones or mcdonald’s version (*embarassed*).
And talking about Vegemite, I’m patiently waiting for the day I would fall in love with it just like every other Aussie. Our “dates” have been disastrous so far :D
Wink, I guess Vegemite just isn’t for everyone! :)
I am so happy you have posted this! Muffins and vegemite are a breakfast staple around here and I have been paying a fortune for fresh muffins from our organic market each week. The lady at the market told me that they keep for a week in the fridge in a plastic bag – but they never last that long in our house either.
So I now have no excuse – and then I have to try a sourdough bread….
Anna
Anna, I hope these work well for you! Now…have you found a source of Vegemite in Paris? :)
I am never without a jar! There is even one shop in Paris that sells it. I mostly pick it up in London at Waitrose or a kind friend brings a jar – or – shock – I am actually quite happy with Marmite (available easily here). I just took Vegemite sandwiches to the children’s school. 20 out of 24 French kids liked it!! They also liked the Tim Tams which for some strange reason are being sold at my local supermarket.
Okay Celia……my husband loved me before…but I think he actually ADORES me now after I made him your english muffins. Second time I made them…and both times so, so very delicious! I cannot thank you enough for not only sharing these incredible recipes…but for the courage your site gives me to try making bread!!!!! Kudos to your tutorials and mega kudos to you!!!!!
Hugs,
Jude
Jude, I’m so happy it worked for you!! Thanks so much for always taking the time to let me know, you have no idea how encouraging it is! :)