![]() Steamed English muffins, not toasted, were probably the most painful experience of that hospital stay! Reminds me of the time I had to endure 'steamed' English muffins whilst recuperating from minor surgery years ago. YOU are right! Who doesn't have a bit of a char on their English Muffin fresh from a toaster? Nobody I want to know, that's for sure. Read, bake, and review (please) our recipe for Baked English Muffins. So, the rings make a nicer looking muffin but either way, they taste just fine.Įspecially when toasted and charred, just a touch. The rings force the muffins up, rather than letting them spread outwards as they rise. Here's the difference between using muffin rings (left), and not (right). If you serve them warm, you won't even need to risk burning in the toaster! Remove their rings you can let them cool right on the pan. ![]() Remove the top pan, and bake the muffins for an additional 3 to 5 minutes, until they're a light golden brown, and the interior of one registers about 200☏ on an instant-read thermometer. While the dough is rising, preheat the oven to 400☏.īake the risen muffins for 10 minutes, with the top pan still in place.įlip the pans over, and bake for 5 minutes more. Let the muffins rise for about 60 to 90 minutes, until they've puffed up noticeably. The baking sheet should be resting atop the rings. Top with a greased baking sheet (or a sheet of parchment, then the baking sheet). Sprinkle with a bit more cornmeal or semolina. How come I'm only using six rings? Because I know lots of you don't have English muffin rings and I want to see what happens if you don't use them. Place each ball into a ring, pressing it down to flatten somewhat. Cut it into 12 equal pieces each will weigh a scant 2 ounces, or about 54g. Turn the dough onto a lightly greased or floured work surface. Sprinkle semolina or cornmeal into each ring. Grease twelve 3 ¾" English muffin rings, and place them on the baking sheet. Grease a large (18" x 13") baking sheet or line with parchment. scraping the bottom as well as the sides, and turning it over, like this.Ĭover the bowl, and allow it to rise for about 60 minutes. Scrape the dough into the center of the bowl. Or substitute 1/4 cup Bakers' Special Dry Milk (1 1/4 ounces) and 1 cup + 2 tablespoons (9 ounces) lukewarm water don't mix them together, the dry milk doesn't reconstitute.Īdd 2 tablespoons (28g) melted butter, and 2 teaspoons vinegar, white or cider.īeat for 1 minute at high speed of an electric mixer. And if this is what it takes to share a shot of hot bread with melting butter, I'll take that tradeoff any day.Ģ 3/4 cups (330g) King Arthur Unbleached All-Purpose FlourĪdd 1 cup + 2 tablespoons (255g) lukewarm milk. In fact, untoasted English muffins.Īnd I have to admit, they look quite handsome.īut ultimately, this was the winning email shot. I suggested switching the email picture to this: I ended up losing this particular battle. I guess the burning subject of burned English muffins just doesn't carry the fascination for others that it does for me. “Hey, don't you guys burn your English muffins? Don't you think this is a good, real-life picture?” "Aren't English muffins always just a little bit burned?” it's burned!” cried one of the Webbies, as we went over photos for upcoming emails. Some of my Web teammates think they look just fine. I think an English muffin with a bit of a burn looks fine in fact, authentic, given the way they regularly come out of my toaster at home. And my apparent lack of English muffin toasting skills led to a serious discussion here at King Arthur about the photogenicity (is that a word?) of charred-edge English muffins. Have you ever managed to toast an English muffin without burning at least part of it? ![]() Tender-crisp, brushed with melting butter, burned around the edges.
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