My take on plain English Muffins
The English muffin, first called a “toaster crumpet.” was invented in 1894 by a British immigrant to New York, Samuel Bath Thomas. Immediately embraced as a more elegant alternative to toast, it was served at fine hotels and ultimately became a mainstay of American breakfast cuisine. This is my take on a favourite in our family, so much better than the store brought ones.
225 grams white bread flour
1/2 tsp salt
140 mls milk, warmed
1 tsp dried yeast
2 whole eggs, lightly whisked
- In a jug add the yeast to the warmed milk, mix together and allow it to rest for 5 minutes.
- In a large bowl, add flour , salt, eggs and yeast mixture. Mix all the ingredients together until combined and knead for 5 minutes until you get a smooth dough. Lightly oil the bowl and cover with a tea towel or cling wrap and allow to rise in a warm place for 1 hour or doubled in size.
- When dough has risen, knock down dough. Knead dough and then roll out to about 1 cm thickness.
Either use muffin rings or any round pastry cutters and cut out 10 circles. Place the muffins on a floured baking sheet and let them prove for 30 minutes.
- To cook , heat a heavy fry pan or flat griddle. Heat to medium high in a pan or 180C on a griddle. Cook the muffins 5 minutes each side. This allows them time to rise properly, but not so long as to dry out.
- Once cooked , allow to cool and run a knife around the edge. Split in half and toast. Top with your favourite toppings.