homemade english muffins!

[walletgirl]

Does anyone have any recipes for homemade bagels donuts pasta or english muffins? I want to make these.

[QuilterMom]

Here is the recipe for Glazed Doughnuts from my Southern Living cookbook.......

1 package dry yeast
2 T. warm water
3/4 cup warm milk
1/4 cup sugar
3 T. shortening
1/2 tsp. salt
1/2 tsp. ground nutmeg
1/8 tsp. ground cinnamon
1 egg
2 1/2 cups bread flour
Vegetable oil
Glaze

Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Add the milk and the next 6 ingredients and 1 cup of flour - beat at medium speed of an electric mixer until blended (about 2 minutes). Stir in remaining 1 1/2 cups flour. Cover and let rise in a warm place, free from drafts, for 1 hour or until doubled in bulk.

Punch the dough down and turn out onto a well-floured surface. Knead several times. Roll the dough to a 1/2-inch thickness and cut with a 2 1/2-inch doughnut cutter. Place doughnuts on a lightly floured surface. Cover and let rise in a warm place, free from drafts, for 30 minutes or until doubled in bulk.

Heat 2 to 3 inches of oil to 375 degrees; drop in 4 or 5 doughnuts at a time. Cook about 1 minute or until golden on one side; turn and cook other side about 1 minute. Drain well. Dip each doughnut in glaze while warm, letting the excess glaze drip off. Let cool on wire racks. Makes about 18 doughnuts.

Glaze:

2 cups sifted powdered sugar
1/4 cup milk

Combine ingredients and stir until smooth.

[wife228]

This is the recipe my father used to use for pasta.
1 cup of flour for each person eating dinner
and 1 extra cup of flour for the person who walks in while you are eating dinner
a little bit of salt and warm warm water.
mix all together to form soft dough.
I still use this recipe today to make pasta. And it never fails someone always walks in while we are eating.
My family comes from Italy and they believe in making extra all the time. have you ever seen a skinny Italian?? I know there are NONE in my family.

[Sara Noel]

I found this in my MSWord documents:

English Muffins

1 2/3 cup milk
2 1/2 tablespoons butter
1 package yeast
1 heaping tablespoon sugar
1/3 cup warm water
1 egg
2 teaspoons salt
1 tablespoon vinegar
5 cups unbleached flour
Cornmeal or bread crumbs
Heat the milk and melt the butter in it. Cool.
Combine the yeast, water, and sugar. Allow to proof for a few minutes.

Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes.

Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.

Makes about 16 muffins.

[Ellise]

HERMAN SOURDOUGH ENGLISH MUFFINS

1 c Herman
3/4 c buttermilk
3 c flour
4 T yellow cornmeal
1 t soda
1/4 t salt
Cornmeal

Mix Herman and buttermilk. Combine dry ingredients. Add to buttermilk
mixture. Stir to combine using hands if necessay.

Roll dough to 3/8 inch thick. Let rest a few minutes. Cut with a 3
inch cutter (large tuna can). Sprinkle 1T cornmeal evenly on waxed
paper lined cookie sheet, lay muffins on waxed paper, and sprinkle with
another 1 T cornmeal.

Cover and let rise til very light about 45 minutes.

Bake on medium hot greased griddle or electric skillet, about 30 minutes
turning often.

Cool, and poke edge with fork in middle. Split and Toast.

[lourdes]

English Muffin Loaves

Recipe By : Fleischmann's Yeast-Standard Brands 1981
Serving Size : 8
Categories : Breads

5 1/2 cups flour*
2 packages Fleischmann's active dry yeast
1 tablespoon sugar
2 teaspoons salt
1/4 teaspoon baking soda
2 cups milk
1/2 cup water
Cornmeal

Combine 3 cups of flour, yeast, sugar, salt and soda. Heat liquids until very warm (120-130 F.). Add to dry mixture; beat well. Stir in enough more flour to make a stiff batter. Spoon into two 8-1/2x4-1/2-inch pans that have been greased and sprinkle with cornmeal.

Cover; let rise in a warm place for 45 minutes. Bake at 400 F. for 25 minutes. Remove from pans immediately and cool.

Makes 2 loaves

NOTES : *approximately 6 cups flour.

[captclearance]

MMMMMMMMM........ I love English Muffins Bread !!!!!!! Thank You !

[QuilterMom]

[Sara Noel]

1 Cup milk
3 tablespoons butter, cut into pieces
2 tablespoons honey
1 cup warm water (110*F/45*C)
1 pkg (1/4-oz) active dry yeast
Cornmeal
5-1/2 to 6 cups all-purpose flour
1 teaspoon salt

Combine the milk, butter, and honey in a medium-size saucepan. Warm the mixture over medium-low heat unilt the butter starts to melt, then whisk it briefly. Remove the pan from the heat and allow the liquid to cool until lukewarm.

While the milk cools, pour the water into a medium-size mixing bowl and sprinkle the yeast over it. Stir the liquid gently with a fork. Then set the bowl aside for 5 to 10 minutes, until all of the yeast has dissolved.

Line 2 baking sheets with waxed paper and sprinkle on a generous amount of cornmeal. (This is where you'll set the muffins to rise.)

Pour the cooled milk into the dissolved yeast and gently stir the mixture until well blended. Add 3 cups of flour and the salt to the liquid and beat the mixture vigorously with a wooden spoon until smooth (about 100 strokes). Beat in enough of the remaining flour , about 1/3 cup at a time, so that the dough is firm enough to knead and no longer sticky.

Scrape the dough from the bowl onto a floured surface. Dust the top of the dough with flour. Flour your hands, as well, and knead the dough for 3 to 4 minutes. Let the dough rest for about 5 minutes.

Roll out the dough with a rolling pin, starting in the middle and pushing the pin from the center out, until the dough is a half inch thick.

Cut the dough into circles wtih ad 3-1/2" biscut cutter. Gather and reroll the scraps and cut out more circles (you should end up with 18).

Transfer the mufins to the prepared baking sheets, spacing them well apart. Springkle cornmeal on the tops. Cover the muffins with a dry, lightweight towel and let them rise until they are almost doubled in height - about 35 to 45 minutes.

When the muffins have risen, heat a large, heavy, ungreased skilletover medium heat. Or you can use an electric griddle heated to 300*. Carefully lift the muffins from the waxed paper and place them in the heated pan or griddle, spacing them an inch or two apart.

Cook the muffins for about 10 minutes on each side, using a spatula to flip them. You may have to adust the heat if the muffins are browning too uickly or slowly. Transfer each batch of cooked muffins to a wire rack to cool before splitting and toasting them. Makes 1-1/2 dozen.

Splitting: Turn a fork upside down and insert the prongs well into the sides of the muffin all the way around. When you are done, gently pull apart the halves

familyfun.com

[Kimberlina]

Okay, I have made two more batches of English Muffins since I last posted about them. I made one with whole wheat flour (half and half) and one that I played with a little. I found that Alton Brown's recipe has a little more hoopla in it than it needs, and my changes work just fine, but are easier.

Also, this recipe is *DOUBLED* because I don't see the point in making these if you are only going to make 8- might as well put a batch in the freezer.

Kimberlina's English Muffins

1 cup non-fat powdered milk
2 T sugar
2 t salt
2 T oil
2 2/3 c hot water
2 T dry yeast (2 envelopes)
1/4 t baking soda

4 c all-purpose flour
cornmeal
cooking spray

Aluminum foil or metal rings



In a bowl, combine dry milk, sugar, salt, oil, water, yeast, and baking soda. Stir until salt, sugar, and yeast are dissolved

Add the flour and beat thoroughly. Cover the bowl and place to rest in a warm spot AT LEAST 30 minutes.

Heat a griddle to 300 degrees F or a large skillet/pan to low-medium.

Form foil into 2 1/2" to 3" rings, or whatever size you want the finished muffins to be. Coat lightly with cooking spray. Place onto griddle/skillet/pan and put a small spinkle of cornmeal in each. Scoop enough batter into each ring to cover the bottom and reach about 3/4" thickness. Sprinkle top with a little more cornmeal, if desired. Cover and cook for 5 to 6 minutes, until bottom is golden brown. Flip. Cook another 5 to 6 minutes, until other side is golden bown. Remove from pan and place on cooling rack. Remove rings.

If serving immediately, split with a fork when slightly cooled. If serving later, do not fork split until serving.




MY NOTES:

1) I just toss everything but the flour into my kitchenaid and give it a few whirls wih the dough hook attachment (for simplicity's sake, since I would normally use the regular beater attachment.)
2) I don't like shortning, and the new trans-fat free stuff is really expensive, so I wanted to get rid of it. Oil works just fine, bu you can sub with shortening if you want.
3) I wanted more nooks and crannies, so I added some baking soda. The amount is small enough to leave the flavor untouched, but it does seem to give it some extra lift.
4) I've also added a little extra water to make it lighter, which will also provide more lift. I added about 1/4 to 1/3 c more. It just can't be so thin it runs- this concoction should be goopy and springy when you try to get it off the spoon.
5) I let it rise for more than 30 minutes. An hour makes really nice nooks and crannies, although 30 minutes is sufficient.
6) DO NOT STIR AGAIN AFTER THE RISE. You will beat down the bubbles that make the nooks and crannies.
7) The corn meal is optional. I just like it.
8) Alton's single recipe makes 12 muffins. I'm not sure how. My double recipe makes 18 for me, but it will depend on your ring size. I decided to make mine a little smaller in diameter but thicker, because the first few batches were falling through my toaster, and I don't want to use the toaster oven every time I make these.
9) One of these times, I am going to try eliminating the powdered milk- I don't like the way the stuff tastes. I'll let you know how it turns out.

I haven't figured out the cost of this yet, but I am sure it won't be much. It does take a long time to cook a double batch, but if I made more rings and put one or two more in the pan at a time, it would be considerably shorter. As I said before, I really prefer the texture of this to the texture of store bought. They are like stryofoam after eating hm ones. I still don't have oil in my price book, but once I do, and figure out how much yeast is in a pound, I will try to figure out the cost and post it....

[Sara Noel]

I want to see pictures. lol

[Kimberlina]

Here you go- before:

*note that this is last batch I made, and I mentioned it is thicker than normal so it won't fall through the slots of my toaster. It is probably 1.5 times the thickness of a store bought one.

[Kimberlina]

And after fork-splitting.

Definitely not as many nooks and crannies, but the overall texture is infintely superior to the store bought, IMO- crispy on the outside and delicate on the inside, not all nasty and dry. As a matter of fact, I have never been a big fan of english muffins, but these are great. DD and I can't stay away from them!

[Kimberlina]

Also, I thought about this yesterday for a while, and I don't think a home-baker can ever achive the texture of store-bought, as far as all the nooks and crannies go. I am sure they use a machine that carefully dispenses the batter into their molds, and that would help preserve the holes. Using bread flour or adding gluten might help, but as I don't have any on hand right now, I couldn't tell you. (Plus I happen to like them this way, anyway.)

[psjkmom]

Kimberly, those look yummy! Just might have to try your recipe myself. Did you major in home economics by any chance?

Emily