English Muffins from Scratch–with Guest Chef Pat
SO tasty! Fresh and almost like sourdough, these are really easy to make at home. No kneading, rolling, or cutting! Wonderful for eggs benedict, and the perfect conveyance for jams and pools of melted butter.
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Difficulty Level
Easy
Hard
Needed Items
Durations
-
20 minutes hands on
1 hour rising time
12 minutes cooking
~90 minutes
Ingredients
-
1/2 cup non-fat powdered milk
1 Tbsp + 1/8 tsp sugar
1 tsp salt
1 Tbsp shortening
1 cup hot water
1 package dry yeast
1/3 cup warm water (about 100°)
2 cups all-purpose flour, sifted
Cornmeal or Polenta, for sprinkling
Number of Servings
- 7-8 muffins
Equipment
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Electric skillet with lid
8 3-inch metal english muffin rings
Non-stick cooking spray
Do-Aheads
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Sift the flour
Warm the water
During the final 10 minutes of letting the batter rise, preheat your electric skillet to 300°
Additional Notes
These definitely continue to cook after they are removed to the cooling rack, so be sure to let them cool completely before splitting and toasting them.
My mother-in-law says she’s never put an english muffin in the toaster. She splits them, butters them, then toasts them buttered-side down on a skillet. Something worth trying!
This recipe comes from Alton Brown.
