Homemade English Muffins for #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board right here. Links are also updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient.

This month Sneha invited us to make breads cooked on a griddle!

Homemade English muffins have been on my "to make" list for what seems like forever! I'm so glad I finally got around to giving them a try! I'm sure I cooked them at a lower temp than is right - because mine took about an hour to cook all the way through. But they were perfectly golden on each side, and full of perfectly delightful nooks and crannies (when split by a fork), and had that lovely chew with the crisped exterior that I was hoping for! What a tasty treat. Perfect for a sandwich, or some butter and jam. They freeze well to save some for later too.

I can't wait to have another one for breakfast tomorrow! 

Check out all of our tasty griddle breads!

Bread In A Frying Pan From Magical Ingredients
Buss Up Shut Bread From Karen's Kitchen Stories 
Buttermilk Scallion Flatbreads From Ambrosia 
Easy Sourdough Pancakes From Food Lust People Love
Ham and Cheese Corncakes From A Day in the Life on the Farm
Homemade English Muffins From Making Miracles
Malabar Partha From Zesty South Indian Kitchen|
Phulka- A Whole Wheat Puffed Flatbread From Sneha's Recipe
Purple Kale Paratha (Kale Flatbread) From Cook with Renu
Sourdough Crumpets From A Messy Kitchen

 

Homemade English Muffins

Ingredients

1 3/4 cups lukewarm milk (microwave about 30 seconds if chilled)

3 Tablespoons softened butter

1 1/2 teaspoons salt

2 Tablespoons sugar

1 large egg

4 1/2 cups bread flour

2 teaspoons instant yeast

cornmeal, for sprinkling the griddle or pan

Directions

1. Combine all ingredients (except cornmeal) in the bowl of a stand mixer, fitted with the flat paddle attachment. Blend on medium to medium high speed until batter is well combined, very sticky, and glossy (4-5 minutes). Scrape dough into a ball, leave in the bowl, cover and set aside for about 2 hours in a warm place to rise.
2. Dust a large griddle with cornmeal. 
3. Divide the dough into about 14-16 pieces, roll them into balls and flatten slightly. Arrange discs on the prepared (cold) griddle. Cover again with a towel and allow to rise 30-40 minutes, or until they are puffy (they won't double in size, but should appear puffy).
4. Turn the griddle on to about 250 degrees. Flip at 15 minutes and cook another 15 minutes. I had to cook mine for about an hour at this temperature, check yours every 10-15 minutes flipping and keeping an eye on how fast they're browning, and the internal temperature. You want them to be completely dry and about 200 degrees in the center. If they are browning too quickly, you can put them in the oven on a low temperature to finish baking through.

Recipe adapted from King Arthur's Flour