Easy English Muffiins in the Bread Maker. This easy recipe for english muffin bread is perfect for you. We LOVE english muffins around these parts. You have to make the dough, shape it into rounds, dry-fry it in a pan, and finish the muffins in the oven.
Sprinkle a little extra flour onto the dough to keep it from sticking to your hands and mold it into a rough loaf shape. Place the loaf in the pan, cover with a damp paper. I will dig the recipe out for you when I get home (currently down in the Seattle area). You can have Easy English Muffiins in the Bread Maker using 13 ingredients and 11 steps. Here is how you achieve it.
Ingredients of Easy English Muffiins in the Bread Maker
- You need 150 grams of Strong Bread Flour.
- You need 15 grams of Cake flour.
- Prepare 3 grams of Sugar.
- It’s 2 1/2 grams of Salt.
- It’s 3 grams of Dry yeast.
- Prepare 3 grams of Skim milk powder.
- Prepare 10 grams of Butter (or margarine).
- You need 110 grams of Water.
- Prepare 1 of Corn grits.
- Prepare 1 of Flour for dusting (cake flour or strong bread flour).
- Prepare 1 of Oil (for greasing).
- Prepare of Corn Grits Substitute (to keep the look).
- Prepare 1 of Corn Grits Substitute.
These Homemade English Muffins are super easy to make, and cost pennies compared to packages in the store. I hope you enjoy this easy English Muffins recipe! Bread Machine English Muffins are light, tender, and delicious. NO special rings or molds needed for this recipe.
Easy English Muffiins in the Bread Maker instructions
- Put all of the ingredients except for the corn grits into the bread maker and start it on the dough course. Just leave everything to the breadmaker here..
- Turn the dough out onto a dusted surface after the first proving and press it down gently with the palms of your hands to even out the surface. Split the dough into 6 equal portions and shape each portion into a round..
- Once the dough has been shaped, cover them with a well-wrung damp cloth and leave the dough to sit for 15 minutes..
- Re-shape the dough into rounds and coat the outside with corn grit. Place each piece of dough into a lightly-oiled English muffin mould and press down to flatten out the surface..
- Line an oven tray with parchment paper and place the filled moulds on top..
- Prove the muffins in a 40℃ oven for 45 minutes until the muffins have expanded to 80-90% up the mould. Take the tray out of the oven and preheat it to 190℃..
- Once the oven has preheated, cover the moulds in a sheet of parchment paper and rest a second oven tray on top. If you don't have a spare oven tray, you can make a lid out of aluminium foil instead..
- Bake the muffins for 20 minutes, remove them from the moulds, and serve..
- Here is a simple recipe. "Hollandaise Sauce, Essential for Eggs Benedict",..
- If you top these English muffins with cream cheese and smoked salmon, you can make a quick and delicious open sandwich..
- If you make a layer of egg from both egg whites and yolks, then sandwich it in the muffin with some cheese and bacon, you've got yourself something similar to a McDonald's Egg McMuffin..
I let it run through the entire cycle and the entire first rise in the machine. Then I turn it out onto a lightly floured counter and shape it into a log. Fresh English muffins just off the griddle are a real treat, but the leftovers keep quite well for up to a week, and they are fantastic toasted and spread with butter. English muffins will keep for several days in an airtight container on the counter and are fantastic warmed in the toaster oven. Gifts for bread bakers & bread making.
