Holidays … a full house … chaos … something special … make ahead … fun … hassle free … simple but brilliant … food … wait did you say food, as in feed this full house with chaos full strength and make it special. And you expect to make it ahead, have it be fun, hassle free and brilliant.
You are living in an alternate universe and not in this one.
No, truly, our Kitchen of the Month, Pat – Feeding My Enthusiasms, at least has a part of breakfast for us. Even if you don’t have a crowd you can so two small batches over 2 days and have fresh homemade English muffins to be extravagant with honey, butter, maple syrup and jam … maybe even a peanut butter and cream cheese in the afternoon.
You may ask, why corn meal? Over the years I’ve seen English muffins with corn meal on the bottoms and I’ve seen semolina. Is one better than the other or more authentic? A quick internet search I did this morning, didn’t turn up a consensus. The function of either is to prevent sticking to the pan, griddle or spatula and lend a crispness to the crust and bottom. I can’t help thinking it may also be to pull some moisture out of the dough while they rise, seems logical that would result. In different locations corn meal may be more readily available and cheaper than semolina and would so be more likely to be used. Either will serve the same function and work well.
The only tricky part of these is getting them reasonably done without burning the bottom. Elizabeth solved that for me because my copy of Rose Levy Beranbaum, Quick Breads, Little Quick Breads, Little Yeast Breads, and Batter Breads, The Bread Bible, p170 is still packed away and I wasn’t bright enough on my own to consider sticking my thermometer into the center of one of these to see were it was. Try for 190°. Elizabeth finished her’s in the oven which I think I’ll try when I finish my remaining six this afternoon but it maybe just turning the griddle down and cooking longer would work as well.
Recipe from: Pat “Feeding My Enthusiasms” From: SeriousEats
Yield: 12 – I got 11
245 grams bread flour
40 grams rye flour (originally this 40 grams was bread flour)
140 grams whole wheat flour
11 grams table salt or (11 grams kosher or 2 3/4 teaspoons)
4 grams instant dry yeast 1 1/4 teaspoons
340 grams ounces cold milk
100 grams honey, I used only 55 grams
1 large egg white, cold
fine cornmeal to cover muffins on two sheet pans with space around them – Elle), don’t skip this
bacon or butter or oil, for griddling
Make the Dough and Let Rise:
In a large bowl, mix bread flour, whole wheat flour, kosher salt, and yeast together until well combined.
Add milk, honey, and egg white, stirring until smooth, about 5 minutes.
Cover with plastic and set aside until spongy, light, and more than doubled, 4 to 5 hours at 70°F.
For the Second Rise: Thickly cover a rimmed aluminum baking sheet with an even layer of cornmeal.
With a large spoon, dollop out twelve 2 2/3-ounce (75g) portions of dough I only got 11 muffins none weighed more than 78 grams or less than 72 grams; it’s perfectly fine to do this by eye.
If you’d like, pinch the irregular blobs here and there to tidy their shape. My dough was to sticky to do much shaping, I went with what fell on the pan. They all came out looking like … English muffins
Sprinkle with additional cornmeal, cover with plastic, and refrigerate at least 12 and up to 42 hours.
To Griddle and Serve: Preheat an electric griddle to 325°F or warm a 12-inch cast iron skillet or griddle over medium-low heat. When sizzling-hot, add half the butter and melt; griddle muffins until their bottoms are golden brown, about 8 minutes. Flip with a square-end spatula and griddle as before. Transfer to a wire rack until cool enough to handle, then split the muffins by working your thumbs around the edges to pull them open a little at a time. Toast before serving and store leftovers in an airtight container up to 1 week at room temperature (or 1 month in the fridge).
Special Equipment: Flexible spatula, rimmed baking sheet, griddle (electric or cast iron) or 12-inch cast iron skillet, square-end spatula, wire rack
Seriously easy. Oh and that photo reminds me: homemade slow cooker apple butter is an absolute winner on these too!
Go for it why don’t you. Bake with us. Check out Pat, FeedingMyEnthusiasms for all the scoop and be a Bread Baking Buddy. Don’t forget all the other Babes, we all had different experiences.
November 16, 2017 at 5:57 pm
Wow, those look amazing! Rye instead of flaxseed? 😉 I would love to try a raisin version.
November 16, 2017 at 7:12 pm
Oh Kelly, the rye was just a whim and because I’ve been using a lot of it and it was sitting there. Not a substitute for flax … which I was sadly out of suddenly. Can you imagine I forgot I was out. I have corrected that now.
November 16, 2017 at 10:21 pm
I love that you added rye. Even more hearty. Yours came out so nicely! I often use cornmeal and semolina interchangeably for pizza, so I imagine either would be just fine here.
November 17, 2017 at 11:33 am
Look how beautifully light gold your English muffins are! Next time, that’s how ours are going to look. I hope.
November 17, 2017 at 12:22 pm
Griddled our last 6 this morning and used the thermometer and all got over 200 F just on the griddle for 9 minutes a side. Will have with split pea soup tonight!
November 17, 2017 at 11:58 am
And I would end up using polenta…. They look so pretty! And apple butter… I have to make that next year, even with the wormy apples. They just take forever to deal with (cutting around the wormy bits)
November 17, 2017 at 12:19 pm
A mile from the house we have an apple orchard and a delightful owner who allows us to pick. Great apples. Since I got one of those old fashioned apple peeler corer and whip out a big slow cooker full pretty fast … big cooks down to less than half … so I do it again and again …
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November 17, 2017 at 1:13 pm
Look wonderful! A lower temperature on the griddle helps with getting the insides cooked without burning the outsides…about 8 minutes on the first side. The corn meal does draw out some of the moisture during the overnight rest.
November 17, 2017 at 5:51 pm
My second batch of six I started on a 360° griddle and turned to 320° after one minute and left on 9 minutes and they were all over 200° and not overly done. Very happy.
November 18, 2017 at 2:15 pm
I used neither semolina nor corn, I found some coarse rice flour I once bought and that worked very well too. You mufffins looks nice and fluffy. We ate a lot of them without the toasting.
November 20, 2017 at 2:06 pm
Ah now i finally get that picture (cornmeal layer in a sheet pan) I just didn’t know what I saw. Will try this as a buddy! Love thepossibilities and it looks quite (?) easy on the griddle…. We’ll see about that
November 20, 2017 at 3:59 pm
Some would say it’s limiting because you have to plan a day ahead and that’s one way of seeing it. But, when I read “up to 42 hours”, I see a fast cooking/baking when I want for a crowd or several days of fresh baking for a smaller number. Then yes, there are a multitude of uses/dishes that work with English muffins. It is easy on the griddle.
November 20, 2017 at 7:13 pm
I love the slideshow and the addition of rye. Very nice! These muffins did take some time but were definitely work the wait.