How do I get large holes in English Muffins

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

Reply to
bobbijoc3
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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

Reply to
Mike Avery

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 ¼ cup water 2 tsp. sugar 1 tsp. salt ¼ 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

Reply to
George Beasley

Thanks Mike and George, Yes, my recipe does have both milk and butter. I have copied the recipe and will try it next time.

Reply to
bobbijoc3

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

Reply to
Dave Bell

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

Reply to
George Beasley

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

Reply to
LDR

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

Reply to
George Beasley

rice flour. Comes in white or brown.

Reply to
Janet Bostwick

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

Mike

Reply to
Mike Avery

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

Reply to
FREECYCLEMOM

I use bread crumbs

Reply to
jimmyjames

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

Thanks,

Dave

Reply to
Dave Bell

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

Thanks,

Dave

Reply to
Dave Bell

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

Mike

Reply to
Mike Avery

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

Reply to
Janet Bostwick

AP flour will also give you larger holes than using high gluten bread flour.

Reply to
Nortwoods

Semolina flour, which is hard durum wheat flour has the same effect as corn meal. I've used it several times when I've been out of cornmeal for "separating" from the pan.

Reply to
Thomas H. O'Reilly

I have a batch rising and in about 1 1/2 hours we'll have "real" egg mcmuffins!

Reply to
FREECYCLEMOM

Well, they turned out great! Next time I would roll the dough a little thinner but otherwise, great. Did them on my griddle on the gas stove top. Didn't cover them. Next time I'm going to try them in the oven on the stone.

The egg "mcmuffins" were super!

Reply to
FREECYCLEMOM

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