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English Muffins

A simple yeast bread baked on a griddle.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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English Muffins

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Make the dough

  1. In a large bowl, combine the sifted flour and lukewarm water.

  2. Stir in the yeast until well mixed.

  3. Cover the bowl and let the mixture rise until doubled in size.

Shape and rise

  1. Shape the dough into muffins and place them on a floured surface.

  2. Let them rise again for about 30 minutes.

Cook

  1. Cook the muffins on a griddle over medium heat until golden brown on both sides.

Recipe from a historical cookbook (Internet Archive).

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

Sifted flour
Its proteins form gluten, giving the muffins structure and a chewy texture.
Yeast
Produces gas that leavens the dough so it rises and becomes airy.

The step that matters

Cook the muffins on a griddle over medium heat. Medium heat lets the centre cook through while the outside turns golden. Too much heat browns the outside before the inside sets, leaving the muffins doughy in the middle.

“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.

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