About the Recipe
Okay, so why reinvent the wheel? The same simple dough that makes our beloved focaccia also creates homemade English muffins. Soft, golden, and full of classic nooks and crannies, they're a fresh, flavorful upgrade over the store-bought kind. Toast them & top with butter, build a breakfast sandwich, or create a personal pizza. Give this recipe a try and taste the difference homemade makes.
Ingredients
FOR ENGLISH MUFFIN DOUGH
1 pouch of Foster’s White Bread Mix
3 Tbsp. hot water (185°F+) (for scalding flour)
2/3 cup + 1 Tbsp. warm water (172 grams) (100°-130°F)
1 Tbsp. of virgin olive oil
FOR TOPPING
Cornmeal
2 Tbsp. of virgin olive oil
TOOLS NEEDED
Medium-sized glazed bowl
Plate or plastic wrap (to cover bowl while dough rests)
Small bowl filled with water to dip hands
Dough scraper, to divide dough into portions
Parchment paper lined baking sheet; divided & cut into 6 sections
10” skillet, lightly oiled with 1/2 Tbsp virgin olive oil
baking
Preparation
1. Empty contents of pouch into a bowl, reserving the yeast packet. Remove 3 level tablespoons of flour mixture for scalding and set aside in a smaller bowl. Whisk yeast granules with the flour in the larger bowl.
2. To scald the flour, mix the reserved flour with 3 tablespoons hot water to form a paste; set aside. To prepare the dough, combine 2/3 cup plus 1 tablespoon warm water and 1 tablespoon olive oil. Add liquids and scalded paste to the flour mixture and mix until the dough is well incorporated. Cover and let rest for 30 minutes.
3. Dip hands in water. Reach between the dough and bowl to stretch and fold the dough over itself several times, rotating the bowl until a smooth ball forms. Cover and let rest for 30 minutes. Repeat Step #3 one more time.
4. After the final rest, stretch and fold the dough one last time. Transfer to a lightly oiled work surface, divide into 6 equal portions, and shape each into a smooth ball. Place each dough ball on an individual piece of lightly oiled parchment paper generously dusted with cornmeal. Brush the tops with olive oil, sprinkle with additional cornmeal, and proof in a warm oven (100°–130°F) for 30 minutes.
5. Brush the bottom of a skillet with olive oil and preheat to approximately 400°F. Cook two muffins at a time for 3–4 minutes per side, or until both sides are medium brown and the internal temperature reaches 200°F. Remove excess cornmeal from the skillet and oil if necessary before cooking each remaining batch.
6. Transfer the cooked muffins to a wire rack to cool, or keep warm in a low oven. Fork-split the muffins to reveal their signature open crumb and serve warm with butter, jam, or your favorite toppings.
RECIPE AUTHOR: Down Home Bakery, LLC.