How do I get large holes in English Muffins

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When I make English Muffins they come out looking fine on the outside.
But when I open them the crumb is fine--the holes are more like that in
bread loaves.  Any suggestions? BobbiJo


Re: How do I get large holes in English Muffins
snipped-for-privacy@yahoo.com wrote:

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You haven't shared your recipe or procedures, so it's hard to know what
you have done and make concrete suggestions.

However, English muffins are usually made with a dough that verges on
being a batter.  So, a wetter dough with less handling and a longer rise
would probably get you closer to where you want to be.

Mike



Re: How do I get large holes in English Muffins

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Your recipe probably has butter and egg in it.
That gives the crumb you describe.
I make the following recipe all the time and
they are perfect. You can use AP flour.
I make the dough in the breadmaker, that is why
I don't include the method, just make it in the same
manner as your normally do.
Eliminate the second rise, you don't need that because
the muffins will rise beautifully in the pan.
Oven baking doesn't work as well.

English Muffins

1 cup water
2 tsp. sugar
1 tsp. salt
tsp. baking soda
3 cups bread flour
3 Tbs. milk powder
2 tsp. yeast
corn meal

Mix all ingredients knead well, let rise once.
Divide in 8 rolls and flatten them.
Put a small amount of corn meal on each side,
as much as will stick when you press them in the corn meal
In heavy frying pan without grease cook muffins
approx. 7 minutes on each side, covered on low heat,
until browned
The muffins will rise nicely in the pan.
I put 4 muffins in 10 inch porcelain covered frying pan each time.
Works perfectly.

Enjoy!
Elly






Re: How do I get large holes in English Muffins
George, Your recipe is great! I finally finished off the bread I had on
hand and made a batch of English Muffins using your recipe. The muffins
have the larger holes.  Thanks a lot. BobbiJo


Re: How do I get large holes in English Muffins

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Me too!  Made a 2nd batch yesterday.  Thanks!



Re: How do I get large holes in English Muffins
Thanks Mike and George, Yes, my recipe does have both milk and butter.
I have copied the recipe and will try it next time.


Re: English Muffins
Regarding those muffins:
What would be a useable substitute for cornmeal, for non-sticking the
batter? I can't eat corn, but some recipes just seem to need the
separation the meal provides. Oats, perhaps? Maybe if I briefly ground
rolled oats in the blender or spice mill? The coarse, steel-cut Scottish
oats seem like they'd be too coarse, as-is.

Dave

Re: English Muffins

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The purpose of the cornmeal in this recipe is to prevent the muffins from
sticking to the pan. If you have a heavy non-stick pan, you might try to
eliminate the cornmeal. I think that oatmeal would work too.

Elly



Re: English Muffins
snipped-for-privacy@earthlink.net says...
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Excuse my "piggybacking" this post, but I have a valentine for Mr.
Beasley. I think my baking is pretty good for a duffer with a machine,
but I never thought I could beat Thomases English Muffins: something
either congenital or hardwired from my Bronx youth. Your recipe is
marvelous, and so easy.  Thanks

Re: English Muffins

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You are welcome. I have posted this recipe before and never got a
response. Really nice to get a thank you. :-)
I love the Thomases also, that's why I tried to copy them.
Since you can eat these fresh out of the pan, I think they are tastier.

Elly



Re: English Muffins

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Cream of wheat or wheatlets work just as well.  Or parchment.



Re: English Muffins

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rice flour.  Comes in white or brown.



Re: English Muffins


On Sun, 22 May 2005, Janet Bostwick wrote:

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Doesn't get too sticky? That would be perfect for me...

Thanks,

Dave

Re: English Muffins

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No, it's perfect for non-stick.  Just be careful to not use a lot, you just
want a light dusting, otherwise you get the crunchy feeling in the mouth.
Use it also for dusting dough that you are putting in baskets or linen to
rise, it gives great release.  If you want the flour markings from the
basket, sprinkle the basket lightly with the rice flour then regular flour
over that.  I use a small, fine mesh strainer to sprinkle the rice flour
evenly.
Janet
Janet



Re: English Muffins
AP flour will also give you larger holes than using high gluten bread
flour.


Re: English Muffins
Thanks, Janet!  I'll try it out...

On Mon, 23 May 2005, Janet Bostwick wrote:

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Re: English Muffins
Dave Bell wrote:

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Semolina, which is a form of wheat, is a good alternative.

Mike


Re: English Muffins


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I use bread crumbs



Re: English Muffins


On Sun, 22 May 2005, Mike Avery wrote:

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I can tolerate wheat a little better than corn, but try to avoid it.
This small amount would probably be OK, though.

Thanks,

Dave

Re: English Muffins
Dave Bell wrote:

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Usually the English muffins are made of wheat.  A little more or less on
the baking surface shouldn't make any real difference.

Mike


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