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King Arthur Recipe English Muffin

English Muffins King Arthur

English muffins are a not so sweet, with a chewy inside and crunchy bread on the outside, leavened and cooked in a cast-iron skillet instead of an oven.
Used to make egg benedicts and breakfast sandwiches
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Servings: 4 People
Ingredients Method

Ingredients
  

  • 1 ³/₄ cups 397g milk, lukewarm
  • 3 tablespoons 43g butter, softened
  • 1 ¹/₄ to 1 ¹/₂ teaspoons table salt to taste
  • 2 tablespoons 25g granulated sugar
  • 1 large egg lightly beaten
  • 4 ¹/₂ cups 540g flour
  • 2 teaspoons instant yeast
  • Semolina flour or farina for sprinkling

Method
 

  1. Measure flour and mix with all ingredients except semolina/farina.
  2. Beat dough with mixer until smooth and stretchy, or use bread machine dough cycle.
  3. Shape dough into a ball, cover, and let rise until puffy, 1–2 hours.
  4. Sprinkle griddle or pan with semolina/farina, oil first if not non-stick.
  5. Deflate dough, divide into 16 pieces, roll into balls, flatten to 3–3½ inches.
  6. Place on cold griddle or semolina-sprinkled baking sheet, sprinkle tops with more semolina/farina.
  7. Cover and rest 20 minutes.
  8. Cook muffins on low heat 7–15 minutes per side until golden and cooked through, or finish in oven at 350°F for 10 minutes if needed.
  9. Cool completely, then split with a fork and serve.