English Muffin Recipe - English Muffin Bread
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Date: 2020-05-18
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Comments and reviews: 10
Rick
Great video. I love english muffins and used to make them all the time for snacking or they're great for small sandwiches. My recipe called for scalded milk and I cooked mine in a cast iron dutch oven on the stove and used only semolina to keep them from sticking and no oil. Also, the wetter the dough is, the more nooks and crannies. :)--Just a comment for those who might be intersted and/or intimidated by the kneading process when making breads. Kneading dough isn't necessary and the same results can be accomplished without it. There's been a lot of research done that shows that it's not necessary. I've been making bread, mostly sourdough breads, for years without kneading.
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Great video. I love english muffins and used to make them all the time for snacking or they're great for small sandwiches. My recipe called for scalded milk and I cooked mine in a cast iron dutch oven on the stove and used only semolina to keep them from sticking and no oil. Also, the wetter the dough is, the more nooks and crannies. :)--Just a comment for those who might be intersted and/or intimidated by the kneading process when making breads. Kneading dough isn't necessary and the same results can be accomplished without it. There's been a lot of research done that shows that it's not necessary. I've been making bread, mostly sourdough breads, for years without kneading.
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Drew
Ciao Emma! Amazing! your dough massage technique really made a difference, that is why your the expert! ;) for muffins and bread i make every weekend (i would like you know your thoughts) i finely finely finely chop rosemary and add it to the dough, it does give it a strong fragrance but once you add the butter to a hot muffin or warm bread you make noises you have never heard of before hahaha your thoughts? --Once again another amazing video Emma! I am sooo jealous how professional you are! there will be 1 dish that i will make that will be better than yours, when i find that dish i will let you know haha: P Stay Awesome Lovely! --your new rival and Friend: P Andrew xoxo
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Ciao Emma! Amazing! your dough massage technique really made a difference, that is why your the expert! ;) for muffins and bread i make every weekend (i would like you know your thoughts) i finely finely finely chop rosemary and add it to the dough, it does give it a strong fragrance but once you add the butter to a hot muffin or warm bread you make noises you have never heard of before hahaha your thoughts? --Once again another amazing video Emma! I am sooo jealous how professional you are! there will be 1 dish that i will make that will be better than yours, when i find that dish i will let you know haha: P Stay Awesome Lovely! --your new rival and Friend: P Andrew xoxo
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interdave999
I enjoyed your video which was well described. These are just like the muffins my grandmother made 80 years ago in Scotland and what she had been taught as a young girl around the 1870s. They were called bread muffins made on what we called a girdle which was a disk of steel or cast iron about 3mm (1/8th of an inch) thick and 500mm (20inches) in diameter with a hooped handle of the same material and she cooked them over a wood fire as that was all she had. There is a tendency for Americans to mix up England with Britain or the UK which is entirely due to the poor education system in England and which is probably why Americans incorrectly call them English muffins.
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I enjoyed your video which was well described. These are just like the muffins my grandmother made 80 years ago in Scotland and what she had been taught as a young girl around the 1870s. They were called bread muffins made on what we called a girdle which was a disk of steel or cast iron about 3mm (1/8th of an inch) thick and 500mm (20inches) in diameter with a hooped handle of the same material and she cooked them over a wood fire as that was all she had. There is a tendency for Americans to mix up England with Britain or the UK which is entirely due to the poor education system in England and which is probably why Americans incorrectly call them English muffins.
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Ulyana
Making them right now, and I think I made them too big- about 150 g each, after they proofed for 20 min, they look pretty huge - How big / small do you make them? -Also, can this recipe be doubled? I started doubling, and I forgot to do that with flour, so I had to add flour little by little to achieve a slightly tacky texture, but at the point when I was putting them in the pan, they felt looser than yours and they kind of lost their shape a bit. Not a huge deal, but it would be nice to have them looking professional next time.
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Making them right now, and I think I made them too big- about 150 g each, after they proofed for 20 min, they look pretty huge - How big / small do you make them? -Also, can this recipe be doubled? I started doubling, and I forgot to do that with flour, so I had to add flour little by little to achieve a slightly tacky texture, but at the point when I was putting them in the pan, they felt looser than yours and they kind of lost their shape a bit. Not a huge deal, but it would be nice to have them looking professional next time.
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Shaw
As someone who is Asian and who cooks Asian food, which usually requires more empirical cooking skills instead of measuring, I love that you don't emphasize too much in your video about the measurement of everything (XXX grams of flour / sugar, oven at XXX temperature for XXX minutes, etc, even for the baking stuff. Putting it in the description is just fine. So your videos have a better flow containing mostly cooking actions than boring numbers. :)
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As someone who is Asian and who cooks Asian food, which usually requires more empirical cooking skills instead of measuring, I love that you don't emphasize too much in your video about the measurement of everything (XXX grams of flour / sugar, oven at XXX temperature for XXX minutes, etc, even for the baking stuff. Putting it in the description is just fine. So your videos have a better flow containing mostly cooking actions than boring numbers. :)
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Wandaliz
Ok Emma! I could kiss you! I love English muffins. I seriously thought it was some mysterious process. They look easy enough to make. I have made your lemon curd, lemon cookies, angel food cake, and made some strawberry jelly. Your recipes are perfect and time and temps are always on point! -
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Ok Emma! I could kiss you! I love English muffins. I seriously thought it was some mysterious process. They look easy enough to make. I have made your lemon curd, lemon cookies, angel food cake, and made some strawberry jelly. Your recipes are perfect and time and temps are always on point! -
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Gul
As always, i just wanna eat everything you make. it all looks delish. Love english muffins (how can i not, born n raised in England -). i love them with butter n apricot jam, yum! I never knew they were made on a griddle. must try myself. Thanks for showing us how to make such awesome recipes -
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As always, i just wanna eat everything you make. it all looks delish. Love english muffins (how can i not, born n raised in England -). i love them with butter n apricot jam, yum! I never knew they were made on a griddle. must try myself. Thanks for showing us how to make such awesome recipes -
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Marie
Emma, I love everything you make! -You aren't the type to just follow a recipe blindly, you know if something won't work or could be better. Have you tried -'King Arthur's' English muffin toasting bread recipe? It makes the absolute best toast! --Thanks for making all these videos chicka!
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Emma, I love everything you make! -You aren't the type to just follow a recipe blindly, you know if something won't work or could be better. Have you tried -'King Arthur's' English muffin toasting bread recipe? It makes the absolute best toast! --Thanks for making all these videos chicka!
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Cara
We just moved back to Switzerland and I-m missing the amazing Eggs Benedict I could get every where in Montreal. -This is the best English Muffin video I found. Your instructions are clear and your technique is proper. -Thank you for this excellent tutorial and keep up the good work.
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We just moved back to Switzerland and I-m missing the amazing Eggs Benedict I could get every where in Montreal. -This is the best English Muffin video I found. Your instructions are clear and your technique is proper. -Thank you for this excellent tutorial and keep up the good work.
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Celina
I always make buns in a pan, to make sure they cook through I just spray a little water and cover with a lid (which doesn't touch the buns) and my buns come out fluffy and cooked through: ) I'll try your recipe out today since I've been craving english muffins -
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I always make buns in a pan, to make sure they cook through I just spray a little water and cover with a lid (which doesn't touch the buns) and my buns come out fluffy and cooked through: ) I'll try your recipe out today since I've been craving english muffins -
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