Bake Club: English Muffins

English Muffins

There was a lot of discussion at our house about Christmas brunch. We typically have some sort of egg dish. My daughter and hubs prefer a Benedict style fare. My daughter rather have regular bacon and the hubs likes back bacon (Canadian bacon to the rest of the world and no, we call it back bacon not Canadian because that is weird). My hubs like an English muffin base – very traditional and my daughter thinks they are dry and tasteless. They are, she isn’t wrong.

Then one day I was watching Stump Sohla, a series on the Babish Cinematic Universe (BCU). This series is a convoluted way to show off Sohla El-Wally’s unflappable skills. Babish makes her spin a wheel and she has to do what it says. This episode was a one-handed boozy brunch. She make an entire brunch with one hand. It was pretty amazing, but what caught my eye was how simple English muffins were to make. Well….”They look so easy to make!” said the hubs. I gave him an evil side eye and went back to watching. They did look fairly straight forward. It never occurred to me to make English muffins from scratch.

There isn’t a list of ingredients when you watch the video. I rewound it a few times and I came up with the following:

  • 200g of milk
  • 1 egg
  • 1 tsp. salt
  • 1 tbsp. of sugar
  • 1 packet of yeast
  • 1 1/2 tbsp of melted butter
  • 200 g of flour (this wasn’t enough for all the milk – I added another cup)

I whipped the egg with a fork and added to 200 g of milk. Then all the dry ingredients went in. I used instant yeast rather than blooming regular yeast. I didn’t warm the milk – I would have if I was using regular yeast. (warm the milk to 115F add the sugar and egg, give a mix then sprinkle the yeast over top and wait for it to bloom – get bubbly.)

I used my stand mixer with the dough hook. When it mixed it was just like pancake batter. This was never going to be a bread dough. So I added an other cup (almost) of flour and added it in slow additions until the dough was climbing up the hook and pulling away from the sides of the bowl. This took about five minutes. I greased a bowl, placed the dough in it and covered with a lid (damp towel, plastic wrap – whatever you use) and placed in the fridge over night.

By morning it had doubled in size. Letting is ferment overnight builds the flavour. I divided the dough into four pieces and dived each of those into 2 – to give me eight portions of equal size. (None of mine were equal, just putting that out there. I don’t claim to be an expert, just a curious gal who wants to be a really good baker.)

I took each ball of dough and (do not add flour) placed it under my palm. I made a claw with my hand and moved my hand in a clockwise motion with the ball rolling around my claw as if in a cage. (Does this even make sense?) It tightens up the protein strands to give a tight crumb. It is science people.

I dusted two fry pans with cornmeal and placed each dough ball on the meal to prove. I sprinkled more corn meal over top. Now. I didn’t use enough on one pan because the English muffin stuck to the bottom. Sprinkle generously.

I let them sit for about 30 minutes until they puffed up.

Place on the stove over medium/medium low heat and “fry” until brown on the bottom. This took about four minutes. Do not add oil. Just the cornmeal should be in the pan. Flip them once the bottom is brown and let the other side brown up. The internal temperature should read 200F. Get an instant read thermometer. IT IS THE BEST THING I EVER DID! I bought this one – I didn’t spend much and it has upped my baking and cooking game.

Let these pillowy puffs of delight cool on a wire rack. Split them with a fork and sample one to check for poison ( my dad always used that line on me. I thought he was saving my life, but he was just eating the extras because food is too delicious to share).

If you are wanting to complete the Eggs Benedict recipe. Molly Baz did a video that changed my life and turned poached eggs into a regular delicious occurrence in my home. Ina Garten does a hollandaise sauce that is perfection – my pal Laurie shared this secret with me. Thanks Laurie! Many links will lead you to Food Network and endless loops of crest commercials without actually allowing you to watch the video. Skip it and just read the easy recipe. My tolerance for crappy programmers is at an all time high this morning. So don’t mind me, I am burring my nose in Duchess Bakeshop cook book where I am learning the fine art of lamination. Stay tuned!

Stay healthy friends!

4 thoughts on “Bake Club: English Muffins

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