April 7, 2020

Homemade English Muffins

Back in January, when we had know idea what was to come, I mentioned that 2020 is the year I want to learn to make homemade bread. Well with all of this time at home, I’m really able to take the time to learn! So far I’ve made The Food Nanny’s basic white bread and baguette’s, which I know will become staples in our house going forward. Our other favorite is without a doubt these english muffins. They are so yummy! And so versatile! We’ve been eating them for breakfast, using them for sandwiches and even as hamburger buns!

Homemade english muffins seemed intimidating at first, but honestly they are surprisingly simple. I started with this recipe, but used Kamut flour from The Food Nanny instead and adjusted the amount accordingly. I’m sure bread flour would work great as well, but if you can get your hands on some Kamut I definitely recommend trying it out!

A batch of these makes 16 muffins which we go through quickly in our house, but they also freeze well!

Homemade English Muffins

Ingredients:

  • 2 cups whole milk
  • 3 tablespoons honey
  • 2 1/4 teaspoons active dry yeast (1 packet)
  • 1 large egg
  • 4 tablespoons unsalted butter, melted
  • 4-5 cups Kamut flour (or 5 cups bread flour)
  • 1 1/2 teaspoons salt

Directions:

In a small saucepan heat the milk and honey over low heat until it reaches 105-115 degrees F. Remove from the heat, stir in the yeast, and let sit for 5 minutes. Whisk in the egg and melted butter.

Add the flour and salt to the bowl of an electric mixer fitted with the dough hook. With the mixer on low, gradually add in the yeast mixture and continue to mix on low until it is incorporated. Scrape down the sides and then turn the mixer up to medium. Mix for about 4 minutes until the dough is smooth and sticky.

Scrape the dough out into a lightly oiled bowl. Cover and set in a warm place to rise for about 1 hour.

Turn the dough out onto a lightly floured surface and gently knead the dough together. Divide the dough in half, and then each half into 8 equal balls. You’ll have 16 balls total. Flatten each into a disk and place on a baking pan lined with parchment paper. Cover and let rise for an hour.

Preheat the oven to 325.

Heat a griddle over medium low heat. Working in batches, cook muffins for about 2 minutes on each side until lightly browned. Make sure to handle them carefully so as not to deflate the dough.

Place the muffins back on the cookie sheets and bake them for about 12 minutes. Transfer to cooling rack and let them cool completely. When you’re ready to eat them, split the muffins down the middle using your fingers or a fork. They are delicious toasted!

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