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Homemade English Muffins

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Homemade English muffins will turn you against store-bought brands forever! They’re light, chewy, and ideal for breakfast, sandwiches, burgers, and pizzas.

The Backstory: Anything between two pieces of bread is my idea of a good start to any meal.  I don’t care whether it’s white bread, rye bread, a fresh roll, or an English muffin, I can always find something to stuff in between two slices of goodness. More of the Backstory after the recipe

Homemade English Muffins

What a delicious, homemade treat! These muffins are perfect for breakfast, of course, but they’re also a terrific vehicle for a sandwich, open-face pizza, pb & j, or just about anything you can smother between each half!

  • 1/2 package of dry active yeast
  • 2 tbsp. warm water
  • 1 1/2 tsp. butter
  • 1/2 tsp. Kosher salt
  • 1 tbs. sugar
  • 1/2 cup scalded whole milk
  • 1 small egg
  • 2 cups flour
  1. Place water and yeast in a small bowl. Set aside. Have the scalded milk ready and set aside. Cool Then add to the yeast.
  2. In a large bowl put in 1 cup of flour, the egg and beat together. Beat in the yeast mixture and 3/4 cup flour. Knead dough using the rest of the flour (1/4 cup). When the dough is elastic, and smooth put in a lightly greased bowl, making sure to coat the dough with the oil from the bowl. Cover and let rest in a warm place for 1 hour. This should double in size.
  3. Put dough on a floured flat surface and roll out to about 1/4 inch thickness. Cut out 4 inch rounds and place on parchment paper or wax paper. Cover and let rest until double in size, about 1 hour.
  4. On a low setting, heat a ungreased griddle. Place the rounds on the griddle and cook for about 5-7 minutes on each side. When done, toast them only when you are ready to serve.

…The Backstory continues:  I guess we should thank the English people for raising muffins to a new level and creating this yummy bread. Usually I associate English muffins with breakfast but truth be told, there are so many dishes that can be prepared using these crispy round baked circles. Pizza, Eggs Benedict, peanut butter and jelly, and the list goes on and on. If any food can go on regular bread, it can also be placed on English muffins. More of the Backstory after the recipe

Homemade English Muffins

What a delicious, homemade treat! These muffins are perfect for breakfast, of course, but they’re also a terrific vehicle for a sandwich, open-face pizza, pb & j, or just about anything you can smother between each half!

  • 1/2 package of dry active yeast
  • 2 tbsp. warm water
  • 1 1/2 tsp. butter
  • 1/2 tsp. Kosher salt
  • 1 tbs. sugar
  • 1/2 cup scalded whole milk
  • 1 small egg
  • 2 cups flour
  1. Place water and yeast in a small bowl. Set aside. Have the scalded milk ready and set aside. Cool Then add to the yeast.
  2. In a large bowl put in 1 cup of flour, the egg and beat together. Beat in the yeast mixture and 3/4 cup flour. Knead dough using the rest of the flour (1/4 cup). When the dough is elastic, and smooth put in a lightly greased bowl, making sure to coat the dough with the oil from the bowl. Cover and let rest in a warm place for 1 hour. This should double in size.
  3. Put dough on a floured flat surface and roll out to about 1/4 inch thickness. Cut out 4 inch rounds and place on parchment paper or wax paper. Cover and let rest until double in size, about 1 hour.
  4. On a low setting, heat a ungreased griddle. Place the rounds on the griddle and cook for about 5-7 minutes on each side. When done, toast them only when you are ready to serve.

…The Backstory continues: This is a basic recipe to make your own English muffins. I made this once, many years ago, as a newlywed. While it is certainly easier to buy English muffins at the market, let’s face it– nothing smells as good as homemade bread baking in the oven.

The post Homemade English Muffins appeared first on The Jewish Kitchen.

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  • Myrna Turek