Can you imagine eating a warm English muffin straight of the griddle? Toasted, spread with butter, jam or filled with a crispy fried egg and cheese. Delicious Right. Now you can stop imagining and get to make your own because they are so easy, you will never go back to store-bought.
Lately, we have become obsessed with making and eating these little breads.
They are so perfect for breakfast and can be served as plain or as elaborate as you like. Think little English muffin breakfast sandwiches, English muffin pizzas, English muffin burgers …I mean the list is endless.
The amazingly warm and comforting aroma that fills your home while these are on the griddle is something else. And then as simple as toasting and slathering with butter, these English muffins taste absolutely heavenly.
What I really love about these English muffins is that you can freeze them after cooking. This means great weekend breakfast ideas. I usually make about 12 and then pop them into the freezer.
And then on Saturday or Sunday morning serve toasted and filled with fried or poached eggs, a slice of cheese and grilled tomatoes. They taste so good.
MAKING THE ENGLISH MUFFINS
These English Muffins are made with simple and basic ingredients. No fancy equipment required and it is ready to be eaten or serve in an hour.
The dry ingredients are sifted and mixed together.
The rest of the ingredients added are then combined to form a soft dough. The liquid ingredients like the buttermilk and milk should be warmed slightly so that it works better with the yeast. Just lukewarm is fine.
KNEADING THE DOUGH IS IMPORTANT
Kneading the dough well is important as this activates the yeast and helps stretch the gluten in the flour so that the bread can rise well.
Stretch the dough by pushing the front half away with the heel of your palm, while holding the back of the dough with the other hand.
Then fold the stretched part of the dough back on itself, give it a quarter turn and repeat for about 8 to 10 minutes. The dough is then put back into the bowl and left to rise in a warm place for about 30 minutes.
CREATE A WARM DRAFT FREE ENVIRONMENT
A great idea which I use to create a warm environment for the dough is by heating up some water in the microwave for a minute. Then quickly open the microwave, remove the jug of water and replace with your bowl of dough.
Close the door and leave for half an hour. It is draft-free and guaranteed to make the dough rise faster ( Just make sure that you do not switch on the microwave )
After rising the dough is punched down and deflated, pressed or rolled and cut into ½ inch/1 ½ cm rounds and left on a tray for about 10 more minutes. It is then transferred to a pan dusted with polenta of semolina.
COOK ON LOW HEAT
English muffins are not baked but rather cooked on a pan, on the stovetop on very low heat for 7 to 10 minutes on each side until golden brown, crisp and cooked through.
It is best to use a heavy-based nonstick pan. They are then split in half, toasted on a hot pan and then served. However you prefer or plan to serve and eat these, you are bound to love them
If you like this recipe, be sure to check out my other amazing Bread recipes
Still hungry for more?