This recipe is from the The Joy of Cooking but the method is myown. If you love to make bread but hate the kneading then a food processor is the way to go. These muffins are baked on a griddle so when they are split with a fork there’s craters and crevices where butter or Hollandaise sauce can pool. They’re just a tad bit chewy even when toasted but so fresh when made at home.
While living in Tonga it was impossible to buy English Muffins, Bagels, croissants, rye bread and other specialty breads so the only thing to do was to find recipes that worked and make them from scratch. After much practice and experimenting I finally developed this muffin method so I could serve Eggs Benedict in my restaurant. My customers were always delighted.
Do try this method - you won’t be disappointed.
Ingredients for 10-12 English Muffins 3″ in diameter:
- 4 cups all purpose flour
- 1 Tbsp dry-active yeast (2 pkts)
- 1 tsp salt
- 2 tsp sugar
- 3 Tbsp butter
- 1/2 cup milk
- 1 cup water
- 1/2 cup cornmeal to sprinkle on sheet pan
- 1-2 Tbsp butter or vegetable oil for the griddle
- Place all dry ingredients in the large bowl of a food-processor. Pulse to combine.
- Warm the milk, water and butter in a small sauce pan just until the butter melts. Alternately, melt the butter in the microwave for 30 seconds, add the milk and water to the butter and microwave for 30 seconds more. Stir and cool to lukewarm temperature if necessary.
- With the food processor whirling on low speed, pour the liquid through the feed tube. Increase the speed to high and whirl until a ball of dough foams and cleans the sides of the bowl, about 1 minute. Dough should be very soft. Depending upon the humidity where you live you may need to adjust the liquid or flour content. If the dough is too soft add 1-2 Tbsp of flour, 1 Tbsp at a time. If it is too firm add 1-2 Tbsp water, 1 Tbsp at a time.
- Flour your hands and remove the dough to a lightly floured work surface. Form dough into a flatten disk and let rest for 10 minutes.
- Flatten the dough to 1/2 inch and cut out 3-inch rounds using a biscuit cutter, glass or a clean tuna-fish-can dipped in flour.
- Sprinkle a baking sheet with cornmeal and place cut out rounds of dough on the cornmeal. Turn over so both sides are lightly coated. The muffins will rise as they bake so it is not necessary to proof them at this point.
- Warm a griddle or large skillet over medium heat. Brush a little butter or oil on the surface of the hot pan.
- Bake the muffins for 4 or 5 minutes on the first side and check for golden brown spots. Continue to bake, moving the muffins around until they are nicely speckled, maybe another 3 or 4 minutes. Turn and bake until the sides of each muffin no longer feel doughy soft and the bottom is nicely speckled brown. Total time baking on a griddle should be 14-18 minutes per batch.
- Remove to a cooling rack. Store in a ziplock bag for up to 4 days or they may be frozen for longer storage.
- Always use the tines of a fork to split the muffins in half.
Note: This recipe can be adjusted to make Crumpets…simply increase the milk to 1-2/3 cups. Grease 4-inch rings, place on a hot well-buttered griddle, fill 1/2-inch deep and bake. Remove rings when ready to turn.