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ENGLISH MUFFINS

Prep Time3 hours 25 minutes
BAKE TIME20 minutes
Total Time3 hours 45 minutes
Course: Bread
Cuisine: ENGLISH
Keyword: ENGLISH MUFFINS

Equipment

  • Stand mixer
  • DOUGH HOOK
  • digital scale
  • GRIDDLE

Ingredients

Ingredient:

  • Weight grams:
  • 10 g YEAST ACTIVE, DRY
  • 61 g WATER WARM
  • 3 g SUGAR GRANULATED
  • 13 g SUGAR GRANULATED
  • ½ tsp SALT
  • 81 g SHORTENING SOFTENED
  • 237 g WATER WARM
  • 95 g FLOUR WHEAT, BREAD
  • 20 g MILK NONFAT, DRY
  • 578 g BREAD FLOUR
  • 60 g EGGS WHOLE (1 large egg)

Instructions

METHOD

  • Sprinkle the yeast over water. DO NOT USE WATER TEMPERATURES ABOVE 110 F. Mix well. Let stand 5 minutes. Add sugar; stir until dissolved. Let stand for 10 minutes, then stir again. Set aside for use in Step 3.
  • Place sugar, salt, and shortening in mixer bowl. Add water; stir until shortening is melted.
  • Sift together flour and milk; add sugar and shortening mixture. Beat at medium speed until smooth. Add yeast solution.
  • Add 1/2 of the flour mixture; mix well. Add egg, beating well after each addition. Add the remaining flour; beat to form a smooth dough.
  • FERMENT: Cover; set in a warm place (80 F.), until double in bulk.
  • PUNCH: Let stand 1 hour.
  • MAKE UP: Divide dough into 12 90-gram balls. Let dough rest for 10 minutes. Roll dough to 1/2-inch thickness.
  • Place circles in rows 2 by 3 about 1 inch apart on ½ size sheet pans, which have been sprinkled lightly with cornmeal, about 1/4 cup per pan.
  • PROOF: At 80 F. for 45 minutes or until double in size.
  • BAKE: Brown muffins on lightly greased 350-degree F griddle 5 minutes per side.
  • Place browned muffins on sheet pans; bake 15 to 20 minutes at 350 F