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Old 04-01-2015, 03:38 PM   #1
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English Muffins

Made a batch (22) of english muffins today.


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Old 04-01-2015, 04:02 PM   #2
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Nice! I love English muffins. Will you please share your recipe, Joey?
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Old 04-01-2015, 04:10 PM   #3
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Perfect muffins! Did you use a griddle?
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Old 04-01-2015, 04:40 PM   #4
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Quote:
Originally Posted by salt and pepper View Post
Made a batch (22) of english muffins today.

Oh Yeah! Those look really good.

Are you going to freeze some or eat them all in one sitting?
They look good enough for option #2.

Got any pic,s of one cut open to show the "nooks and crannies"?



[QUOTE=Cheryl J;1416002] Will you please share your recipe? QUOTE]

I'd love to see this too. Along with technique.
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Old 04-01-2015, 05:15 PM   #5
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Last time I made homemade English Muffins, I was surprised that after some research, the recipe was a simple yeast-raised bread dough, rolled out to about an inch thick. The muffins were cut by using a washed out, large can from whole tomatoes. The little nooks and crannies were developed by inserting the tines of a fork sideways to the center of the round muffin, in the center high of course. You just poke the whole rim.

To cook them, the recipe said to use a dry, flat pan (11 inch cast iron for me), and sprinkle corn meal into the pan. Place the uncooked, risen muffins on the pan, and cook over medium heat until golden. Flip and repeat.

The bread recipe I used was a typical home-made bread recipe, with flour, milk, water, oil, salt, sugar, and yeast. They came out wonderful.

I'd like to see the op's recipe as well, and compare it to what I used. The pictures show very nice English muffins. I should make some for supper tonight, maybe with a poached egg and some Hollendaise sauce and a little ham, or even just with butter and honey.

S&P, see whatcha did? Now I'm hungry for English muffins, and I'm gonna have to work to make them.

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Old 04-01-2015, 05:43 PM   #6
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These look very good and professional (in a good way).To be really traditionally English you must tear them in half and not cut them.

Here's a silver muffin dish to keep them warm while you're serving them.

Muffin dishes | Products | Warners Antique Silver
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Old 04-01-2015, 06:56 PM   #7
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Yep, I never slice English muffins with a knife...I stand them on end and poke a fork through them just enough to be able to hand split.

I'm craving English muffins now...
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Old 04-01-2015, 07:10 PM   #8
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English Muffins

Those are beautiful, S&P. I used to premake egg "McMuffins" and freeze them, though I bought my English muffins. And they were pre-poked, never sliced.
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Old 04-01-2015, 07:14 PM   #9
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Quote:
Originally Posted by Chief Longwind Of The North View Post
... The little nooks and crannies were developed by inserting the tines of a fork sideways to the center of the round muffin, in the center high of course. You just poke the whole rim...

Chief, I think the nooks and crannies are formed by the air pockets made by the yeast. When I cut an EM in half with a knife, the N&C are there.
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Old 04-01-2015, 09:19 PM   #10
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Originally Posted by Andy M. View Post
Chief, I think the nooks and crannies are formed by the air pockets made by the yeast. When I cut an EM in half with a knife, the N&C are there.
Ok, you got me. But I think you get better nooks and crannies if they're fork split. But I would have to try both methods ti see if that is true.

In any case, they are really great made fresh.

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