You can’t make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I’ve tried many recipes with both AP and bread flour, and this is the best of them all.
Place flour into a large mixing bowl. Sprinkle yeast on one side of the flour and salt on the other side. Add milk, sugar, butter, and egg; mix to make a soft dough.
Turn dough onto a lightly floured surface and knead until soft, smooth, and stretchy, about 10 minutes.
Place dough into a large oiled bowl. Cover and let rise in a warm place until double the size, about 1 hour.
Deflate the dough and divide into 16 pieces. Press each into English muffin rings. Sprinkle both sides with semolina and let rest another 30 minutes.
Preheat a griddle to 400 degrees F (200 degrees C), or a heavy-based frying pan over low heat. Cook the muffins on the preheated griddle or pan until an instant-read thermometer inserted into the center of a muffin reaches 200 F (93 degrees C), 7 to 10 minutes per side.
Per Serving: 182 calories; protein 6.3g; carbohydrates 31.9g; fat 2.9g; cholesterol 17.6mg; sodium 266.6mg.
The best flavour of the flour can make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as white bread.
To make this in a breadmaker , add all the menus to your breadmaker and follow the makers instructions.
A dough’s first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can start it night before , then finish it off the next day.