My husband and I decided to make English muffins. Could these compare to those bought in the store? We had to find out.
To make the English muffins, we started the day before as they needed time to rise and rest. The dough was made using a stand mixer with dough hook. No kneading involved. Gotta love that! The dough was set to rise and then divided into twelve balls and placed on a sheet with cornmeal and covered with plastic wrap. The next step was interesting. Another cookie sheet was placed on top of this, to weigh down the muffins. All this was set in the refrigerator to rest overnight.
In the morning, my husband and I browned batches in cast iron pans on the stove top, flipping to cook both sides. The muffins were then put into the oven to finish cooking until they reached around 205 degrees when poked with a thermometer.
So, how did the English muffins turn out? I really enjoyed them. They were delicious. Mine was cut in half and toasted in the toaster. I then smeared margarine on top. This is my muffin topping of choice. In my opinion, these were much better than any brand of English muffin I have purchased before. The texture was good, they toasted well, and they were fresh. A keeper, I would say.
The recipe (which includes helpful pictures) can be found in the cookbook: America’s Test Kitchen – Bread Illustrated.
As always, Happy Baking!