English Muffins

Name: English Muffins
Yield: About 10 muffins
Cuisine: British
Ingredients: 2¼ teaspoons (1 envelope) active dry or instant yeast; 2¾ cups unbleached bread or all-purpose flour, plus 2 tablespoons if necessary; 2¾ cups unbleached bread or all-purpose flour, plus 2 tablespoons if necessary; 1 cup warm tap water (about 110 degrees); 2¼ teaspoons (1 envelope) active dry or instant yeast; 1 tablespoon honey; 4 tablespoons butter, melted; 4 tablespoons butter, melted; 2 teaspoons salt; Cornmeal for pan and muffins

Preparation info

About
10
muffins

Difficulty
Easy

Appears in

How to Bake

By Nick Malgieri

Published 1995

About

English muffins have a coarse, open crumb. They are unusual in that they are baked on a griddle rather than in the oven and are always split and toasted before they are served.

Better than the industrially made variety, these muffins are delicate and tender.

Ingredients

2¼ teaspoons (1 envelope) active dry or instant yeast
1 cup warm tap water</

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Bread
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Method

Whisk the yeast into the warm water and set aside while preparing the other ingredients.
Place the flour and the salt in the work bowl of a food processor fitted with a dough blade, and pulse several times at 1-second intervals to mix. Add the butter, honey, and the yeast mixture and continue to pulse until the dough forms a ball. If the dough remains extrem