English Muffins
Ingredients
514 g Gusto Soft Roll Mix or 1 pack
8 g instant or active dried yeast or 1 pack or 2 1/4 tsp
1 1/2 Tbsp honey, maple syrup or brown sugar
270 g/ml warm water (105-115F)
1 Tbsp apple cider vinegar
3 Tbsp soft unsalted butter
Cornmeal for dusting
Note
My hope is to get consumers baking a full batch of bread, freezing leftovers & then having them on hand to toast up when needed. However, if you like the taste of a fresh English muffin hot off the pan, the recipe above can easily be divided into 3.
(171 g flour mix, 2.5-2.7 g yeast, 1 tsp honey or sugar, 1 Tbsp butter, 90 g warm water & 1 tsp vinegar.) Proceed as per recipe.
Directions
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In the bowl of a stand mixer with a paddle attachment, combine honey, milk, yeast & vinegar. Allow to rest 5 minutes if using active yeast,
2. Add in flour mix, butter & egg. Beat on medium speed for 4 minutes, scraping down once or twice, until fluffy looking like cookie batter.
3. Line two sheet pans with parchment paper and sprinkle cornmeal. Grease a 1/4 cup scoop or cup with non-stick spray and scoop batter into equal portioned “blobs” onto the cornmeal on the sheet pans. Space the discs an inch apart for room to rise.
4. Sprinkle top with cornmeal. Pat & shape each round into a flat, round disk, around 3”. Space the dough discs at least an inch apart along both baking sheets to give them room to rise.
5. Cover loosely with plastic or towel and let rise until slightly puffy, about 25-30 minutes. (See tips below)
6. Heat a griddle to about 325 degrees (or a cast iron or nonstick skillet over medium/medium low heat). Use a spatula to gently pick up the English muffin disks and place them on the hot pan. (If muffins are too sticky you can cut squares the parchment & transfer the muffins to the pan still on them.)
7. Cook for 5-7 minutes. They will puff up, and the bottom will get golden. Flip to the other side (they will deflate a little) and cook for another 5-7 minutes, until golden on the bottom and when you touch the sides and gently press, it no longer feels doughy. (Or until the center of a muffin registers about 200°F on an instant-read thermometer). You can always take one off and gently test it. Cook longer if still doughy.
Proofing tip
Place the trays of breads in the oven with the light on & a bowl of steaming hot water inside on oven floor. I also like to preheat my oven to 170F for ONE MINUTE ONLY and then turn off.
To Store
Freeze on the same day as baking and toast until crisp.
