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English Muffins

This recipe uses our  All Purpose enriched dough recipe, but instead of baking as rolls we turn them into English Muffins. These are so superior to purchased ones and can be eaten right away or split and toasted later.

Add flour and butter to mixer and then add other dry ingredients and mix well. Add egg milk and water and knead on medium speed until well mixed, Then knead on low speed for 7 minutes or until dough is silky and smooth.
Let rise in oiled bowl for 45 minutes or until double in size.
Divide into pieces and form balls, then roll using the palm of your hand until smooth and round. Sprinkle a board or tray with polenta and press the balls with your palm to form a slightly flattened disc.
Sprinkle top with more polenta, and lightly cover and leave to rise for a further 30- 40 minutes.
Heat a (preferably non stick) pan to a medium heat and lightly grease, sprinkle with a little more polenta.
Cook muffins each side for 6-7 minutes Keep warm in oven on low temperature until all are cooked.
Split and enjoy.
These can be kept and toasted at a later time.

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Ingredients

  • 370gm strong or high grade flour
  • 40gm soft butter
  • 1 egg
  • 7gm instant yeast
  • 7gm salt
  • 135gm(about half a cup) milk
  • 80 gm water
  • 1/4 cup polenta or cornmeal