English muffins have a fascinating history that traces back to the 10th century. These delectable treats originated in Wales, where they were known as “crumpets.” The term “muffin” itself is derived from the Old French word “moufflet,” which means soft bread. English muffins gained popularity in the 18th century when they crossed the border into England. Their unique cooking method, which involves griddling or toasting instead of baking, gives them their distinct texture. The dough is typically made with flour, yeast, water, and a touch of salt, resulting in a soft and spongy interior with a slightly crispy exterior. English muffins are commonly enjoyed for breakfast, either toasted and slathered with butter and jam or used as a base for eggs Benedict. Their versatility extends beyond breakfast, as they can also be used as a foundation for sandwiches or enjoyed as a snack with various toppings, making them a truly delightful treat for any time of day.
English muffins are renowned for their exceptional taste and texture. When toasted, they develop a golden crust with a delightful crunch that contrasts beautifully with the fluffy interior. The combination of the slightly tangy flavor and the subtle hint of yeast creates a unique and satisfying taste profile. The nooks and crannies within an English muffin are perfect for trapping melted butter, spreads, or other toppings, allowing for a burst of flavor in every bite. The versatility of English muffins is also a testament to their tastiness. Whether enjoyed plain, with a spread of cream cheese, or topped with savory ingredients like ham and cheese, they provide a satisfying and delicious experience. The balance between the crispy exterior and the soft interior, along with their ability to complement a variety of flavors, makes English muffins a beloved choice for breakfast, brunch, or any time when you crave a scrumptious treat.
English muffins
Ingredients
- 5 Lb all-purpose flour
- 2 2/3 Cups milk
- 2 2/3 Cups water
- 1 Cup melted butter
- 5 1/3 Tbsp white sugar
- 3 Tbsp active dry yeast
- 1 1/2 Tbsp salt
- 1/4 Cup corn flour
Instructions
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, combine the milk, yeast mixture, shortening, and 3 cups flour. Beat until smooth. Add salt and the rest of the flour, or enough to make a soft dough. Knead. Place in a greased bowl, cover, and let rise.
- Punch down the dough. Roll it out to about 1/2 inch thickness. Cut rounds with a biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and place the rounds on it to rise. Dust the tops of the muffins with cornmeal as well. Cover and let rise for 1/2 hour.
- Heat a greased griddle. Cook the muffins on the griddle for about 10 minutes on each side over medium heat. Keep the baked muffins in a warm oven until all of them have been cooked. Allow them to cool and place them in plastic bags for storage. To use, split and toast. They are great with orange butter, cream cheese, or jam.
