English Muffin recipe…

This is one of the recipes from last weekend’s bread baking class.  Most of these, such as Thomas’ English Muffins always seemed too dry and tough to me.  This recipe gives you 6-8 muffins that are a cross between a Thomas’ and a biscuit.  Much more moist and delicate.  And a very simple recipe, quick to prepare.

If you want to use fresh yeast in this recipe, use 1 ounce. The temperature of the water and milk is critical, as you will kill your yeast if it is too warm, and not activate it if it is too cold. A digital thermometer is invaluable in this situation. The use of a scale is strongly recommended for the dry measurements, as flour is more accurately weighed than when using a measuring cup.

Vegetable or canola oil, for greasing bowl
Cornmeal, for dusting pan and work surface
1/3 tablespoon active dry yeast
4 1/4 ounces warm water (100 to 110 degrees)
6 3/4 ounces warm milk (100 to 110 degrees)
1 tablespoon butter, melted and cooled to under 100 degrees
15 ounces all-purpose flour, divided
1 teaspoon salt
Clarified butter, for browning muffins

Grease a large mixing bowl with vegetable oil to coat. Set aside. Line a rimmed baking sheet with parchment paper and dust with cornmeal. Set aside.

In the bowl of a stand mixer, combine yeast, warm water, warm milk, melted butter, and 5 ounces of flour.  Whisk by hand until a smooth paste is formed. Cover bowl with plastic wrap and set aside to allow "sponge" to double in size, about 30 to 45 min.

Once sponge has doubled in size, attach bowl to stand mixer fitted with a dough hook. Add remaining 10 ounces flour and salt and mix on low speed until just combined. Increase mixer speed to medium and knead dough until it is smooth and satiny, about 4 to 5 min. Using a dough scraper, transfer the dough to the greased bowl. Let the dough sit at room temperature until almost doubled in size, about 45 to 60 min.

Preheat oven to 350° and place a rack in the center. Dust a clean work surface with cornmeal. Using a dough scraper, turn dough onto prepared surface. Gently stretch and pat dough to a round shape about 3/4 to 1 inch thick, taking care not to overwork or deflate the dough. Using a lightly floured three-inch biscuit cutter, cut dough into 6 to 8 rounds. Any remaining dough can be re-rolled and cut once. Place cut muffins onto prepared rimmed baking sheet.

In a large skillet, pour enough clarified butter to coat bottom of pan and heat over medium heat. Lightly brown each muffin on one side, then flip and brown the second side. If working in batches, wipe the pan clean with a paper towel between batches so cornmeal does not burn and stick to the next batch of muffins. Return browned muffins to the prepared baking sheet and transfer to preheated oven. Bake muffins until golden on the edges and sides spring back when touched, about 15 to 20 min. Immediately transfer muffins to a wire cooling rack. Muffins can be served warm or room temperature.