BAKING ESSENTIALS: OVEN-BAKED ENGLISH MUFFINS

Baking Essentials: Oven-Baked English Muffins image

I love English muffins, and I absolutely adore "homemade" versions of this wonderful recipe. Traditional English muffins are cooked up on a griddle; however, this recipe simplifies the process by placing them into the oven, and uses muffin rings to achieve consistent results. So, you ready... Let's get into the kitchen.

Provided by Andy Anderson !

Categories Muffins

Time 3h20m

Number Of Ingredients 12

Ingredients

PLAN/PURCHASE
2 Tbsp yeast, instant variety
1 1/2 tsp white sugar, granular variety
1 c milk, whole fat
1 Tbsp water
2 1/2 c flour, all-purpose variety
1 tsp salt, kosher variety, fine grind
2 tsp baking powder
2 Tbsp sweet butter, unsalted, melted
2 tsp vinegar, cider variety
ADDITIONAL ITEMS
semolina, for dusting

Steps:

1. PREP/PREPARE
2. Gather your Ingredients (mise en place).
3. Add the water and milk to a small saucepan, and heat up to 105f (40c).
4. Chef's Note: Alternately, you could use the microwave.
5. Remove from heat, stir in the sugar, add the yeast, and wait five minutes.
6. The milk/yeast mixture should begin to foam.
7. Chef's Note: This is called "proofing" the yeast. If the mixture fails to foam, it's dead. Give it a proper burial, get some good yeast, and start over.
8. Add the flour, salt, and baking powder to a food processor fitted with a dough hook, and whisk to combine.
9. Add the milk/yeast mixture, melted butter, and vinegar.
10. Allow the ingredients to mix at medium-high speed until thoroughly combined, about 1 - 2 minutes. You may need to scrape down the sides once or twice to get the flour fully incorporated into the wet ingredients.
11. Chef's Note: This will be a slightly wet dough.
12. Remove the bowl from the food processor, scrape the mixture to the center of the bowl, and cover.
13. Place the bowl in a non-drafty area of the kitchen and allow the dough to rise for about 60 minutes.
14. Line a baking sheet with parchment paper.
15. Add some English muffin rings, and sprinkle the interiors with the semolina.
16. Divide the dough into 2 ounce (56g) portions, shape into balls, add a ball to each of the muffin rings, and gently push down into the ring.
17. Add a piece of parchment paper to the top of the rings.
18. Add a flat weight, like another baking sheet to the top, and allow the dough to rise for about 90 minutes.
19. Place a rack in the middle position, and preheat the oven to 400f (205c).
20. Place the baking pan, with the weight on top into the preheated oven, and allow them to bake for 15 minutes.
21. Remove the top weight, and the parchment paper, and then sprinkle the tops with some additional semolina.
22. Return to the oven, increase the heat to 420f (215c), and continue to bake until the tops turn a nice golden brown, about an addition 5 - 7 minutes.
23. Chef's Note: Remove from the oven, and let them cool for 10 minutes, before removing the rings.
24. PLATE/PRESENT
25. Fork split, or cut open with a serrated knife, and fill with your favorite goodies. Enjoy.
26. Keep the faith, and keep cooking.
27. Chef's Tip: These will keep quite well in the fridge for a week, or for several months, if frozen.