Nothing can beat a homemade traditional English Muffin Recipe!
Nope, not even Thomas’!
Chock full of nooks and crannies just like they should be!
But did you know that the traditional English Muffin is both baked AND cooked on the griddle?
I know it may seem intimidating to make any kind of bread first of all, but once you see how simple this really is you will wonder why you waited so long!
The only thing you really need is a lot of time!
So I recommend to start this project at night just before bed and give yourself an hour in the morning to complete it.
Then it doesn’t seem like so much time dedicated, since most of it happens while you are asleep!
This recipe was adapted from the old archives of my 1995 Culinary Institute of America class notebook!
For those who are curious as to why I have a watermark throughout my entire video CLICK HERE
- Bread Flour 1⅓ cups (190g)
- 55° F Water ¾ cup (180ml)
- Yeast ¼ teaspoon (0.3g)
- Bread Flour (4¼cup (575g)
- 95° F Water 1½ cup (360ml)
- Yeast 1 Tablespoon (9g)
- Granulated Sugar 3 teaspoons (14g)
- Salt 2 teaspoons (12g)
- Unsalted Butter 2 tablespoons (28g)
- First we have to make what is called a Poolish or pre fermentation
- Combine the first measure of water and yeast and let stand for about 5 minutes to "prove" itself it will get slightly frothy as the yeast dissolves and basically springs to life .
- Add it to the first measure of flour and stir it to a sticky paste.
- Cover and get it to the refrigerator for 2 hours
- I do this at night just before I am going to bed because then you will take it out of the fridge and let it stand at room temperature for another 8 -10 hours.
- The following day (or after 10 hours) you will prepare your main dough by combining the other measure of water and yeast together.
- Grate the cold butter into the flour and work it through with your fingertips
- Place the water & yeast mixture, the poolish from last night and the flour & butter mixture into the work bowl of your stand mixer
- Add the sugar & salt on top of that and then get it mixing with the dough hook attachment on low - medium speed to get it all nice and combined
- Continue mixing for about 4 more minutes, scrape the bowl to help it get mixed evenly and mix for another 2 minutes. Total of about 6 minutes
- Spray a bowl lightly with pan spray add the dough then cover it with plastic wrap and set it in a nice warm spot to double in size.
- Turn the dough out onto a lightly floured surface and fold it over onto itself as if you were folding a letter to fit in an envelope.
- Leave it on the work table but cover it with plastic and allow it to rest for another 15 minutes.
- Roll the dough to about ½" thick which will be approximately 10" X 11" rectangle
- I like to use cornmeal to prevent sticking since you dont want alot of flour on your finished muffins.
- Cut the dough 4 X 4 to get 16 equal sized muffins and place them onto a sheet pan with parchment or a silicone mat
- Next preheat the oven to 475°F and also get a large skillet onto the stove.
- You will first cook each muffin on a hot skillet to brown each side before baking.
- Transfer to a baking sheet and bake for about 6-8 minutes until fully baked and golden browned (or until the internal temperature reaches 205°F)
- Cool completely before serving ans slicing, these are great toasted
The dough does not freeze well, so it is not advisable to freeze unbaked dough