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This English muffin will surprise you: it has a golden crust, is flavorful, and has a light and soft crumb. Your breakfast egg sandwich will never be the same again! We'll make the dough, show you how to knead it by hand or in a mixer, and the correct cornmeal for dusting. And even better, this recipe doesn't need an oven; it's made in a frying pan.
🛒 UTENSILS AND SUPPLIES
Kitchen scale
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Probe thermometer
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Round iron griddle
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Cooling rack
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📝 INGREDIENTS
Dough:
500 g (4 cups) of wheat flour
10 g (½ tablespoon) of salt
10 g (½ tablespoon) of sugar
5 g (½ sachet) of instant dry yeast
260 to 300 ml (1 cup) of whole milk
1 egg Whole loaf
25 g (1 ½ tablespoons) unsalted butter
Topping:
Pre-cooked flaked cornmeal for dusting
🔢 YIELD: 10 loaves
⏰ TIME: 30 min (handling) / 3 to 4 hours (total)
🔖 CHAPTERS
00:00 Introduction
00:26 Origin
01:03 Yield
01:17 Mixing the ingredients
02:12 Kneading
02:34 First fermentation
02:51 Dividing and Shaping
03:20 Cornmeal
04:00 Second fermentation
04:36 Baking
05:32 Baked bread
©️ Images used in the video:
Portrait of Samuel B. Thomas https://thomasbreads.com/
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