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English Muffins Bread Machine Method

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Ingredients

Adjust Servings:
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal

Nutritional information

243.8
Calories
58 g
Calories From Fat
6.5 g
Total Fat
3.7 g
Saturated Fat
39 mg
Cholesterol
208.5 mg
Sodium
38.6 g
Carbs
1.5 g
Dietary Fiber
1.2 g
Sugars
7 g
Protein
91 g
Serving Size

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English Muffins Bread Machine Method

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    Cuisine:

    I have made this recipe at least a hundred times! I make my own version of an egg mcmuffin most mornings. Over the years I have tweaked this recipe a lot. -I now use buttermilk (or add 1tbsp of lemon to regular milk. -I add the yeast directly to the milk with sugar and let stand for 10 mins. -use 2 tsp of yeast. -I add 1 tsp of gluten to each cup of regular flour. -Upped the salt to 1 tsp -Added a little dough enhancer -I make 12 muffins, I weigh the dough and divide by 12. (about 70g each) Great recipe! Thank you for it and the tweaks.

    • 220 min
    • Serves 8
    • Easy

    Ingredients

    Directions

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    English Muffins (Bread Machine Method).,When I landed on this recipe while surfing the web, I had to try it. I’m so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don’t press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2″ thick round. Then, turn each round in dish of cornmeal.,I have made this recipe at least a hundred times! I make my own version of an egg mcmuffin most mornings. Over the years I have tweaked this recipe a lot. -I now use buttermilk (or add 1tbsp of lemon to regular milk. -I add the yeast directly to the milk with sugar and let stand for 10 mins. -use 2 tsp of yeast. -I add 1 tsp of gluten to each cup of regular flour. -Upped the salt to 1 tsp -Added a little dough enhancer -I make 12 muffins, I weigh the dough and divide by 12. (about 70g each) Great recipe! Thank you for it and the tweaks.,PHENOMENAL!!! I just finished making them and had the first hot, toasty and buttered muffin of what I’m sure will be many in the future! Yum! The dough was exceptional to work with! It was smooth, silky and felt a tiny bit sticky where I cut it with my bench knife, but did not stick to my hands. That’s a big plus for me! used the tweaks of just cutting the dough into pieces instead of rolling out, that was great, using parchment paper squares, and I made 10 instead of 8. I’m an experienced baker and had always wanted to try English muffins at home, and now I’m thinking why the heck did I wait so long!! Think I will be making another batch, or two, to put in the freezer so we are never without! Thanks so much for a great recipe!!


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    Steps

    1
    Done

    Put Ingredients in the Machine in the Order Listed.

    2
    Done

    Start the Dough Cycle.

    3
    Done

    When the Cycle Is Finished.

    4
    Done

    Sprinkle Corn Meal Over Your Work Area.

    5
    Done

    Use Your Hands to Pat the Dough Into a 1/2 Inch Thick Rectangle.

    6
    Done

    Turn the Dough So That Each Side Gets Lightly Coated With Cornmeal.

    7
    Done

    Cut Into 8 to 10 Rounds.

    8
    Done

    an Empty Large Tuna Can Works Well When You Run Out of Dough Gather Up the Trimmings and Cut More Rounds.

    9
    Done

    Place the Rounds on a Baking Sheet, Cover and Let Rise For 20- 30 Minutes--Until not Quite Double.

    10
    Done

    Heat a Dry Cast Iron Skillet or Griddle Over a Low Flame.

    Avatar Of Elise Stewart

    Elise Stewart

    Spice savant creating dishes that pack a flavorful punch with each bite.

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