Easy English Muffins recipe
All Recipes Bread Yeast Bread Recipes English Muffin Recipes
Ingredients
- 1 ½ teaspoons active dry yeast, divided 2 cups all-purpose flour, divided, plus more for rolling ¾ cup warm water, divided 2 teaspoons vegetable oil 1 teaspoon kosher salt 1 egg white 2 tablespoons cornmeal, or as needed ¼ cup clarified butter (ghee)
Nutrition Info
- 256.2 caloriescarbohydrate: 34.5 gcholesterol: 21.9 mgfat: 10.5 gfiber: 1.5 gprotein: 5.5 gsaturatedFat: 5.6 gservingSize: -sodium: 331.8 mgsugar: 0.2 gtransFat: : -unsaturatedFat: : -
Directions Easy English Muffins
Directions
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Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil, add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.