Home baked English muffins are such a delight, these light fluffy yeast breads are traditionally cooked on a griddle making the outside slightly crunchy while the inside is warm and soft.
In England these have been made for years and have nothing to do with the blueberry or cheese muffin that you might have for morning tea. English muffins are yeast breads which are traditionally cooked on a griddle and served with lashings of butter.
This is one of Wendyl’s recipes, we have amended it to add an egg free version and of course you can omit the butter too.
3/4 cup milk
3/4 cup water
1 tsp sugar
3 tsp dried yeast granules
4 cups high grade flour – white or wholemeal
1 tsp salt
1 egg beaten – or 1 tsp Orgran egg replacer and 2 Tbsp water mixed
2 Tbsp butter – or plant based spread
Heat the milk until lukewarm, then pour it into a small bowl or jug. Add the water and sugar. The liquid should be warm to touch but not hot. Stir to dissolve the sugar, then sprinkle the yeast over. Cover the bowl with a tea towel and let it sit somewhere warm like a hot water cupboard. It’s ready when it’s frothy and smells of yeast – it should take about 10 minutes.
Meanwhile, sift the flour and salt into a large bowl. When the yeast mixture is ready, pour it into the centre of the flour along with the beaten egg and melted butter. Mix together to form a soft dough. You may need to add a little more flour if it is too sticky, but you want it soft and pliable, not firm.
Tip out onto a floured board and knead for about 10 minutes until the dough is elastic. Use the base of your palm to push the dough away then fold it back in on itself, repeating the action.
Warm the bowl the dough was in by rinsing it with warm water, then dry and grease it with butter. Pop the dough back in, cover with a tea towel and put in a warm place for about an hour or until it has doubled in size.
When the dough is ready, knead for a minute then roll it out to about 1cm thickness. Use a cookie cutter to cut out the muffins, then place on a floured tray in a warm place for about half an hour until have become puffy.
To cook, use a griddle, a heavy cast-iron frying pan or an electric frying pan. The secret is not to rush them. You need to use a low to medium heat. Melt a little butter then place the muffins on the heat and leave for at least five minutes. They need time to cook through – you’ll know they are ready to turn when they have puffed up quite a bit and the underside is golden brown. Turn over, then cook for five minutes on the other side. Serve hot or toast when cool.