English Muffins – a delicious recipe with unbleached white bread flour, salt, milk, sugar, yeast, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 5 fl oz of the milk, sugar and yeast together. Let stand 5 minutes. Stir in the remaining milk and butter or oil.
2
Add the yeast mixture to the center of the flour and beat together for 4-5 minutes until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled clear film and leave to rise, in a warm place for 45-60 minutes, or until doubled in bulk.
3
Turn out the dough on a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3 inch plain cutter, cut into 9 rounds.
4
Dust with rice flour or semolina and place on the prepared baking sheet. Cover and leave to rise, in a warm place, for about 20-30 minutes.
5
Warm the griddle to a medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 minutes on each side or until golden brown. Transfer to a wire rack to cool.
417
kcal
Calories
7
g
Fat
70
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 3 cups unbleached white bread flour, 1 1/2 teaspoons salt, 1 1/2 cups lukewarm milk, 1/2 teaspoon sugar, and more.
Yes, English Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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