Baked English Muffins
These beautiful, high-rising English muffins are baked, not cooked on a griddle. While their interior isn't filled with the signature fissures of a griddle-baked English muffin, their texture is still craggy enough to trap and hold butter and jam — which is the point, after all.
- 2 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1/2 cup Hi-maize Natural Fiber
- 1 teaspoon salt
- 1 tablespoon Pizza Dough Flavor, optional
- 2 teaspoons baking powder
- 2 tablespoons granualted sugar
- 2 teaspoons instant yeast
- 1 cup + 2 tablespoons lukewarm milk*
- 2 tablespoons melted butter
- 2 teaspoons vinegar, white or cider
- Cornmeal or semolina to coat the muffins
* Or substitute 1/4 cup (1 1/4 ounces) Bakers' Special Dry Milk, and 1 cup + 2 tablespoons (9 ounces) lukewarm water; don't mix them together, the dry milk doesn't reconstitute.
- Stir together all the ingredients except the semolina or cornmeal. Beat for 1 minute at high speed of an electric mixer; the dough will become somewhat smooth.
- Scrape the dough into the center of the bowl, cover, and allow it to rise for about 60 minutes, until it's quite puffy.
- Grease a large (18 x 13 inch) baking sheet; or line with parchment. Grease twelve 3 3/4" English muffin rings, and place them on the baking sheet.
- Sprinkle semolina or cornmeal into each ring.
- Turn the dough onto a lightly greased or floured work surface. Cut it into 12 equal pieces; each will weigh a scant 2 ounces, or about 54g.
- Shape the dough into balls. Place each ball into a ring, pressing it down to flatten somewhat. Sprinkle with a bit more cornmeal or semolina, and top with a greased baking sheet (or a sheet of parchment, then the baking sheet). The baking sheet should be resting atop the rings.
- Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. While the dough is rising, preheat the oven to 400 degrees F.
- Bake the risen muffins for 10 minutes. Flip the pans over, and bake for 5 minutes more.
- Remove the top pan, and bake for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200 degrees F on an instant-read thermometer.
- Remove the muffins from the oven, and transfer them to a rack to cool. Remove their rings as soon as you're able.
- When completely cool, store muffins in a plastic bag.
Yield: 12 muffins | Hands-on: 20 to 32 min | Bake: 25 to 30 min
Recipe and photo used with permission from:
King Arthur Flour
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