The picture of the English Muffins at thefreshloaf.com shows EMs that are dark on the outside. The person who made them said they were dark because he wanted to make sure the center was done.
Any help is appreciated. Thanks Frank
The picture of the English Muffins at thefreshloaf.com shows EMs that are dark on the outside. The person who made them said they were dark because he wanted to make sure the center was done.
Any help is appreciated. Thanks Frank
For something you intend to freeze, I'd really recommend using a sponge method. This will make for a more mature dough which will be less susceptible to staling, which can be a big problem for any bread product, especially one that ends up getting frozen and reheated.
Next, there's are no second rising stage in the recipe. You won't get as much texture development, and you definitely won't get the characteristic big holes that an English Muffin usually has, as the photo attests.
That's about right. Personal taste plays heavily here, but that's a good place to start.
If you must use an FP, make sure and use a dough blade, not a cutting blade.
If you're interested in a different method I can write out my recipe, which is only in my head at this moment. I won't at this point because it sounds like you want something as simple as possible, and mine probably doesn't qualify there.
Another thing you might try is baking the dough as an english muffin loaf. That way you can slice the loaf as thin or think as you want to accomodate your cooking method.
Plus you get all those delicious crunchy nooks and crannies on both sides!
-- Larry
This has been a very successful loaf!
@@@@@ Now You're Cooking! Export Format
English Muffin Bread
breads
1 pkg dry yeast 1 1/2 teaspoon sugar 1/4 cup water, 105f. 1 teaspoon salt 1 cup whole milk 2 2/3 cup flour yellow cornmealDissolve the yeast and sugar in the warm water (105F). Let stand until the yeast foams in about 5 minutes.
Scald the milk and let cool until warm (110F).
Add the salt, milk and just under 1/2 of the flour. Beat until smooth and elastic. Beat in the remaining flour to make a dough that is stiff but too soft of knead.
Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with cornmeal. Turn the batter into the pan and pat the top smooth. Dust lightly with cornmeal.
Let the dough rise, uncovered, until the dough almost fills the pan (about
45 minutes).Preheat oven to 375F. Bake until golden and the loaf tests done (about
30 minutes). Remove from pan and cool.Yield: 1 loaf
** Exported from Now You're Cooking! v5.73 **The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true.
As with any recipe, you may find your personal intervention will be necessary. Bon Appetit!
The only difference between instant yeast and active dry yeast is that with the yeast you use, you need to sprinkle it on warm water/milk/liquid with some of the sugar to get it going. Otherwise you use the same methods. So follow the bible but take the yeast, some of the liquid, and some of the sweetener and start your yeast. In the five minutes it takes to start to work, mix the rest of the sponge ingredients and then mix the two once the mix is clearly working.... and continue from there.
RsH
----------------------------------------------------------------------------- >Reg, if you could write out the sponge method, I would appreciate it. I was
Ward,
We've been making English muffin loaves for years, and have got to say that this recipe produces -- by far! -- the best tasting and textured English muffin slices we've ever had. Thanks for posting it.
-- Larry
The last line is indented, no measurement before saying "yellow cornmeal" Is the amount missing?
Ummm, enough to "dust lightly". Shouldn't require more than two cups, I wouldn't think.
-- Larry
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