Recipes

Published: Friday March 14, 2014 MYT 3:03:00 PM
Updated: Friday March 14, 2014 MYT 3:12:45 PM

English Muffins

Bread that is delicious toasted and spread with lots of butter.

I grew up with the English muffin; I know its habits. It comes from the grocery store, lives in the fridge, and has a thing for the toaster. It’s quirky: brown spotted, fork split, craggy faced. I didn’t pry.

Then I tried to make one. Turns out the muffin has a background, a heritage, a past.

I mixed a bread dough enriched with butter and milk. I patted it flat, punched out rounds, then read: griddle. Who knew?

Anyone who’s made an English muffin, I suppose. Or who’s studied its lineage. The English muffin is a direct descendant of the crumpet, a yeast-raised, griddle-crisped pancake. Turns out the English muffin is, well, English.

As I worked, I watched the muffin strike its classic pose: brown sides, perforated perimeter, craggy centre. It was good to see my old friend, anew. – Chicago Tribune/McClatchy-Tribune Information Services

  • Prep Time

    30 mins
  • Cooking Time

    10 mins
  • Serving

    4

Ingredients

  • ½ cup warm water
    2 tsp honey
    2¼ tsp active dry yeast
    1 cup warm milk
    3 tbsp unsalted butter, melted and cooled
    1½ cups whole wheat flour
    1 tsp salt
    1 cup all-purpose flour, plus a little extra
    Salted butter, for griddle

Method

Proof: In a large mixing bowl, stir together warm water and honey. Sprinkle in yeast. Let stand until creamy, about 10 minutes.

Mix: Stir in milk, butter and whole wheat flour. Cover the bowl with plastic wrap, then a kitchen towel, and let rise in a warm spot, 1 hour. This wet dough (called a sponge) will bubble and, when poked, look something like a sponge.

Rest: Whisk together salt and 1 cup all-purpose flour; stir in. Turn out and knead, adding a little flour if needed to achieve a soft but cooperative dough, 1 minute. Pat dough into a 2cm-thick circle, about 25cm across. Dust lightly with flour. Cover with plastic and let rest, 30 minutes.

Cut: Punch out 7.5cm circles with a cookie cutter or drinking glass (re-pat scraps once).

Crisp: Heat a griddle or cast-iron skillet over medium. Brush with salted butter. Griddle muffins until light brown, 2 to 3 minutes per side.

Bake: Slip griddled muffins onto a baking sheet and slide into a 150°C oven. Bake until cooked through, about 8 minutes.

Toast: Poke a fork around the perimeter of each muffin and pry open. (The fork method assures the most butter-catching crannies. Don’t use a knife!) Toast. Butter. Munch.


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