English Muffins
Ingredients
Directions
Make the dough
Heat the water until it is warm.
Dissolve the yeast in ⅓ cup cold water.
Add the yeast and salt to the warm water.
Gradually stir the mixture into the flour.
Beat the dough thoroughly.
Cover the dough.
Let the dough rise in a warm place for about 5 hours.
Shape and cook
Sprinkle flour on a bread board.
Shape the dough into balls about twice the size of an egg.
Place the balls on the floured board.
Roll the balls into cakes about ⅓ inch thick.
Place the cakes on a lightly greased warm griddle.
Let the cakes rise a little.
Cook the cakes slowly on the griddle, turning often for about 15 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Flour
- Forms the dough's structure once water and yeast are worked in.
- Yeast
- Ferments the dough, producing gas that makes it rise and become airy.
- Water
- Hydrates the flour so gluten can form and the yeast can activate.
The step that matters
Cook the cakes slowly, turning often. Slow cooking on a moderate griddle lets the centre cook through before the outside browns too deeply. Turning often spreads heat evenly and prevents scorching.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.