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In a large bowl, sift all the dry ingredients, make a well in the center, add the milk and melted butter. With a blunt knife, start working the liquid into the flour. Hands in now and work the dough into a ball.
Put on to a floured surface and knead for 5-10 minutes, till you feel it becoming very elastic and smooth. (If its too dry to work, add more milk drop by drop. If too wet, add more flour.) Pop it back into the bowl and cover with cling-wrap and put it into a warm place for 20-30 minutes.
After the dough has rested, roll it out 1/2 inch thick, and have a cooky cutter or any 3 inch round cutter. I use an egg ring pressed into the dough to make the muffins just like shop ones.
Then dust each one with polenta or rice flour, put onto a floured tray, cover, and let the muffins rest in a warm place 20 minutes or until they have risen.
Heat the griddle or frying pan on medium heat, only slightly oiling the pan. Cook the muffins for 7 minutes each side, a few at a time. Serve warm. Makes 9.
|Time:||40-50 Minutes Preparation Time|
14 Minutes total Minutes Cooking Time
Source: Bread making book
By gail from Qld Australia
I have no idea where I got this recipe, just found it on a piece of paper!
Total Time: 2 hours
Note: A bakestone is an early griddle: a portable flat stone placed on or next to a fire to cook cakes of various kinds. It was usually oval and of slate or very fine micaceous flaggy sandstone ca.1.5-inch (3.8 cm) thick. Although stone became replaced with cast iron plate in the 19th century, its name remained unchanged.
Measure flour by spooning lightly into cup. Combine 3 cups flour, yeast, sugar, salt and soda. Heat milk and water to 120-130 degrees F. Add to dry mixture and beat well. Stir in enough more flour to make a very stiff batter. Spoon into two loaf pans that are greased and sprinkle with cornmeal. Sprinkle tops with cornmeal. cover; let rice in warm place 45 minutes. Bake at 400 degrees F for 25 minutes. Remove from pans immediately and cool. To serve, slice and toast. Spread with butter. Makes 16 slices per loaf.
By Robin from Washington, IA
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Is there a recipe to make my own English muffins?
There are many online. You can do a Google search for English Muffin recipes but one I like is Alton Brown's from Food Network: http://www.food … ecipe/index.html
I have an English Muffin Loaf recipe if you'd like that.
The reciped I use is from kingarthurflour.com
The only change I make is adding about 1/4 cup less water than they call for otherwise the dough is very soft and hard to handle.
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This is a delicious bread that is great for sandwiches and breakfast. It is also the end of my quest for the Schlotzsky sandwich bread (this is what it was)!
Mix starter, honey, and milk until smooth. Add flour a cup at a time, mixing with a spoon. You don't want a dough, you want it wet looking. Do not knead. Leave in the bowl, cover and wait until it has doubled. Time will vary based on elevation and temperature.
Stir down. Sprinkle the baking soda and coarse salt over dough and work in. Only add enough flour to roll out (the amount of flour you use matters - too much and you don't get the big air pockets that is the signature of this recipe). Knead it on a floured surface, only adding enough flour to keep it from sticking to the counter or your hands. You want it to spread out over the counter by itself when you leave it alone. Be gentle in kneading, keeping the bubbles in it. Roll the dough to 1/2 inch thick and cut out with a cup to get the English muffin shape. I've found it best to roll in sections, as the dough tends to want to pull back too thick while you're working.
Place each English muffin on waxed paper that has cornmeal on it, keeping space in between each one to double and not touch (or it will stick). Sprinkle tops with cornmeal, cover with more waxed paper, and leave until doubled/risen well. Time will vary based on elevation and temperature.
Heat griddle/skillet over low or medium low heat. (I recommend doing two skillets at a time). Put a little butter in the pan and immediately put an English muffin on top of it. Cook one side until done, about 4 minutes. You should see the air bubbles coming to the top. Flip and cook again. Do not redo a side, one time only. Cool on wire racks. (Important! Cooling on a plate or stacked makes them a little doughy.)
|Time:||45 Minutes Preparation Time|
45 Minutes Cooking Time
Source: I improved on a recipe from www.sourdoughhome.com
By Bonnie from Spokane, WA
Thank you for this recipe. I have some starter that needs to be used tomorrow and my children love English Muffins! (02/17/2011)
I'm interested in your recipe for the sour dough starter if you don't mind sharing it. TIA
SuziQ 9 (02/19/2011)
@suziq9 I used the sourdoughhome.com's starter primer. I chose to do the writer's own method (he mentioned several ways), using the 1/4 cup as the beginning method. (02/20/2011)