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English Muffins Recipe

Personal Chef Fort Lauderdale Event Catering - English Muffin Recipe
English Muffins or Muffins as they are called throughout the UK are thought to be a variation of a crumpet made originally in the USA by Samuel B. Thomas. In the USA muffins are “quick breads” made without the use of yeast and are more cake like than bread like. Muffins were sold by street vendors door to door in the UK in the 18 and 19th century before many houses had ovens, hence the ditty “do you know the muffin man, the muffin man ...”
Makes 16 muffins
1 3/4 cups/435ml warm milk
1 packet instant yeast or 19.14g fresh yeast
2 tablespoons/25g sugar
3 tablespoons/43g butter, melted
1/2 teaspoon/2ml YaDa Chef Maya Natural salt
1 large egg, lightly beaten
4 1/2 cups/539g King Arthur Unbleached Bread Flour
semolina or farina, for sprinkling the griddle or pan (optional)

If using instant yeast dissolve the yeast in small bowl with the milk and the sugar. Let “proof” for 5 minutes. In the bowl of a stand mixer with the paddle attachment, add the milk yeast, butter and egg. Mix on low for 30 seconds. Add the salt and a quarter of the flour at a time, mixing about 30 seconds in between adding flour. This is a very soft dough beat the mixture on medium speed until it holds together and starts coming away from the sides of the bowl. It will be smooth and shiny. Scrape the bowl into a rough ball. Cover bowl with a floured cloth or cling film. Let rise in a warm draft free space (we like to put it in the oven with the light on) for 1- 1 1/2 hours or it has doubled in size. (you could do this overnight in the refrigerator if you wanted. Take is out of the fridge and divide as soon as you get up) Deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they're about 3" to 3 1/2"/7.6-8.2 cm in diameter. Cover and let rise for 20 minutes (we only did 10 as we were hungry-they turned out fine)

We used two (2) electric “fry pans/ griddles” and did not sprinkle with cornmeal. After forming the muffins we put them into the cold, lightly oiled griddle pans, turn the heat to low/250F/120C and cooked the muffins for 12-15 minutes on each side. They were a deep golden colour on each side. Internal temperature should be 200F/92C. If you find they are burning place in a preheated 350F/176 oven and bake for 10 minutes or so. Let rest on a cooling rack for 10-15 minutes to redistribute the moisture. Open by splitting around the sides with a fork. Toast and add gobs of butter, jam, or both. 

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