SOFT, LIGHT ENGLISH MUFFINS FOR BREAD MACHINE

Soft, Light English Muffins for Bread Machine image

This is, by far, the best recipe for English muffins I've ever tasted. They are everything you could want; soft, fluffy, light and best of all, delicious. These are so much better than store bought and make the most AMAZING Egg McMuffins! They are also really fun to make. There's only one problem. Your family won't want the store brand, rock hard, chewy ones anymore. =) (In my photos, you'll see a comparison between one of these muffins on the left and a Bays English Muffin on the right. These are so much lighter and fluffier. ) *Can be made without a bread machine.

Provided by Family Favorites @Quinnn

Number Of Ingredients 11

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Ingredients

DRY INGREDIENTS
4 1/2 cups bread flour (...don't substitute)
2 tb. white sugar
2 1/4 tsp. instant quick rise yeast (...don't substitute) i like red star
2 tsp. salt
WET INGREDIENTS
1 3/4 cup milk, warmed to lukewarm in microwave
1 large egg
2 tb. butter, softened in microwave
YELLOW CORNMEAL TO SPRINKLE ON BAKING SHEET
1-2 ADDITIONAL TB. OF MELTED BUTTER TO BRUSH ON BEFORE FINAL RISE.

Steps:

*Note* If you don't have a bread machine, you can follow the same instructions, kneading dough by hand or with a Kitchenaid for 10-12 minutes until smooth and elastic, as you would for bread. If you don't have an electric griddle, a heavy frying pan will work just as well.
Warm milk in a glass measuring cup in microwave until lukewarm and add to bread machine pan. Add softened butter and beaten egg to bread pan.
Measure and level bread flour carefully. Add on top of milk mixture. Level with back of spoon. Then add on top of flour, salt on one side of flour and yeast and sugar on the other side.
Set bread machine to "Mix" and begin cycle. Using a rubber spatula, scrape down sides until dough is mixed uniformly, 5-7 minutes. Then, cancel cycle.
Now set bread machine to "Basic" and let run through the first kneading cycle and the entire first rise. After the first rise, cancel cycle. Line cookie sheet with parchment paper, then sprinkle with cornmeal. Set aside.
Remove dough to lightly floured (1 or 2 tb. should do) pastry mat or counter top. Using a rolling pin, evenly flatten dough to allow for 11-12, four inch rounds, approximately 3/4" thick. Dough is fairly forgiving, so if you need to re-roll, you can. Cut your dough with a 4" biscuit cutter and place rounds on prepared cookie sheet.
When all of your dough has been cut, brush lightly with melted butter and then sprinkle with cornmeal. Cover with wax paper and allow to rest for 30 minutes in a warm, draft free location.
Heat electric griddle to 300-325 degrees. Place 4-6 muffins on the griddle and watch closely. They can burn if you're not careful. Using a spatula, check the bottoms until they are nicely browned and then flip. Mine took 7-10 minutes per side, but watch closely as all griddles are different. Let the second side brown. Then, using a thin wooden skewer, insert into the side of a muffin reaching the center to check for doneness. When removed, skewer should be free of any raw batter. You can also use an instant read thermometer and remove from heat at approximately 195 degrees.
When done, place on a metal baking rack until cool. Then store in ziplock bags. When ready to eat, split with a fork and toast.