Homemade English Muffin Recipe (Yeast Breakfast Bread)
Homemade English muffin recipe: prepared with yeast dough, baked in a pan and finished in the oven for a short time. A practical option for breakfast and sandwiches, with its ingredients and how-to steps.
Ingredients
Ingredients
Step-by-Step Method
Prepare the milk mixture
Mix the warm milk, sugar and salt in a large bowl. Add half the beaten egg. For the first mixture, add 2 tablespoons of flour and mix until no lumps remain.
Knead the dough
Add the flour little by little to obtain a soft but not sticky dough. When the dough comes together, add the soft butter and knead for another 3-5 minutes. If it becomes too hard, adjust the consistency with 1-2 tablespoons of milk.
First fermentation
Place the dough in a lightly oiled bowl and cover it. Let it ferment in a warm place until its volume increases significantly.
Shape and coat it in corn flour
Lightly flour the counter. Roll out the dough to 2 cm thickness and cut circles. Lightly press the top and bottom of each piece into the yellow cornmeal.
Second fermentation
Arrange the shaped dough at intervals and cover it. Let it rest until it swells a little and feels lighter.
Bake in a pan
Heat a thick-bottomed pan over low-medium heat. Place muffins in pan; Bake until the bottoms are golden brown and the dough comes together, then turn. Do not turn the heat too high, the outside may brown quickly and the inside may remain raw.
Complete the filling in the oven
Keep the muffins that have colored in the pan in the preheated oven for a short time so that the insides are completely cooked. Let it rest on the wire rack for 10 minutes, then cut it in half and serve.