King Arthur Flour English Muffin Recipe

Sourdough English Muffins Recipe King Arthur Baking

WEBAlternatively, divide the dough into 24 pieces (total). Shape each piece into a round ball, then flatten each ball into a 3" round. For a somewhat more …

Rating: 4.6/5(347)
1. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
2. Combine all of the dough ingredients, except the cornmeal/semolina, in a large bowl., Mix and knead — by hand, electric mixer, or bread machine — to form a smooth dough.
3. The dough should be soft and elastic, but not particularly sticky; add additional flour if necessary., Place the dough in a lightly greased bowl, cover, and set it aside to rise for about 1 1/2 hours, or until it's noticeably puffy.
4. For most pronounced sour flavor, cover the bowl, and immediately place it in the refrigerator (without rising first).

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Whole Wheat English Muffins Alexandra's Kitchen

WEBApr 7, 2016 · Instructions. In a large mixing bowl, whisk together the flour, salt and instant yeast. Add the milk to the bowl followed by the honey …

Rating: 5/5(11)
1. In a large mixing bowl, whisk together the flour, salt and instant yeast. Add the milk to the bowl followed by the honey and oil. Stir with a rubber spatula until combined. Cover bowl with a tea towel or plastic wrap, and place in the refrigerator overnight or up to 4 days. (Note: I have not tested storing the dough longer than 1 day.)
2. On baking day: remove the dough from the refrigerator 2 hours before you plan to bake the English muffins. After the 2 hours, dissolve the baking soda in the warm water. Add it to the batter and stir to combine. Let the dough rest 10 minutes.
3. Meanwhile, heat a griddle or cast iron skillet (or other skillet) over medium heat. Mist the griddle and the inside of the rings with spray oil, then dust the inside of the rings with cornmeal (I dunked each ring into the bag of cornmeal.) Cover the cooking surface with as many rings as it will hold, then dust the pan inside the rings with more cornmeal. Lower the heat to low to medium-low — you’ll have to use trial and error to find the right temperature.
4. Using a ⅓ cup measure, scoop dough into the rings. It’s OK if the dough doesn’t fill the ring completely initially — it will spread and rise as it cooks. Sprinkle tops of dough with more cornmeal. Cook for 10 to 12 minutes, peeking underneath with a spatula every so often to ensure griddle is not too hot. If muffins are browning too quickly, turn the griddle down. Flip muffins, and cook for another 10 to 12 minutes. (This will feel interminable. Be sure to have a crossword puzzle nearby.) When both sides are evenly golden brown and crisp, transfer muffins to cooling rack. Let cool briefly (enough for rings to cool), then pop out rings. Let the muffins cool for at least 20 minutes before splitting them open with a fork.

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