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English Muffins
According to my taste buds, homemade English muffins
are the best English muffins of all. They’re yeasty, chewy,
and deliciously-sophisticated. They’re a snap to make, too.
If you can whip up a pancake batter, you can whip up some
nook-and-cranny bliss.
Ingredients
• 1 cup (240ml) warm (100°F) water
• 1/2 cup (120ml) warm (100°F) milk
• 2 1/4 teaspoons active dry yeast
• 2 1/2 cups (340g) all-purpose (“plain”) flour
• 1 1/2 teaspoons salt dissolved in 3 tablespoons warm water
Instructions
In a large bowl, stir together the water, milk, and yeast. Add
the flour, and slowly stir 100 times in the same direction to
activate the gluten. The dough will have the same consistency
as a thick pancake batter. Cover with plastic wrap, and set
someplace warm until the batter doubles in volume and is
bubbly -- about 1 1/2 hours.
Sprinkle the dissolved salt over the batter. Then stir in
the same direction 25 times, to deflate the dough and to
incorporate the salt. Cover again, and let rest until doubled
in size and bubbly. (These bubbles create all those nooks
and crannies you want.)
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Preheat a large skillet over a medium-low flame. (If using
an electric skillet, preheat to 300°F). Arrange up to 6 (3
1/2-inch-diameter) English muffin rings in the skillet.
Spray the inside of the rings, and also the surface below
them, with vegetable spray. Then spoon or ladle the batter
into the rings, filling them no more than halfway full.
Cover the skillet, and let the muffins cook until their
tops feel dry to the touch – 8-9 minutes. Using tongs,
remove the rings from the muffins. Then use a spatula
to flip the muffins over. Cook this side for 4-5 minutes.
Transfer to a wire rack.
NOTES: Feel free to double the batter. Left over
muffins can be frozen. Just let them come to room
temperature first, and then seal them in a plastic bag.