Wednesday, July 8, 2009

ENGLISH MUFFINS

Every week, I make sure to bake at least one loaf for our Sunday brunch (we rarely eat bread during the week) as, without trying to sound pretentious, I prefer my creations to what can be found in bakeries or in stores. This leaves me the advantage of choosing the type of bread/recipe (white, wholewheat, rye, sourdough, sweet, savory, etc...) I want to put together, it gives me the opportunity to experiment with the craft of bread baking as well as to eat specialities from around the world and which simply cannot be found here...

As the summer brings us our share of stuffy, humid
and sticky air and transforms the apartment into a sauna or tropical jungle, there was no way that, on this suffocatingly hot Thursday, I was going to put my oven on and chase away the only little ounce of freshness I was able to keep in my "rabbit box"!!!

So, I decided that I was going to use a frying pan/skillet in order to cook my bread. And that's the reason why I stumbled across Beth Hensperger's version of "English Muffins".

This speciality which is also called "Hot Muffin" or "Breakfast Muffin", and which is a yeast-leavened form of bread almost always dusted with cornmeal, can be found in North america, Australia, New Zealand and England.

"English Muffins" are generally eaten for breakfast, toasted and topped with butter and jam. They are also served for teatime and can be used to make sandwiches with meat, eggs and cheese or even hamburgers. Not to forget that they are the base ingredient in the traditional and famous New York dish, Eggs Benedict.

"Originally eaten by the "downstairs" servants in England's Victorian society, the English muffin surfaced and rose to prominence in Great Britain when members of all classes of society became aware of its goodness. The family baker made English muffins from leftover bread and biscuit dough scraps and mashed potatoes. He fried the batter on a hot griddle, creating light, crusty muffins for the servants. Once members of the "upstairs" family tasted these rich muffins, they began to request them for themselves - especially during teatime." - www.kitchenproject.com
I have made "English Muffins" a few times in the past, but never were they as good as Beth Hensperger's gorgeous little rolls. Her recipe gives great results and is so easy to follow!

Those delightful buns are quite addictive both in texture and taste. With their pillowy smoothness, soft, chewy inside and crispy edges, their perfect yeasty fragrance and toasty flavor, it is impossible not to succumb to that heavenly goodness.

This post is also for YeastSpotting.

~ Traditional English Muffins ~
Recipe adapted from Beth Hensperger's "The Bread Bible".

Ingredients:

1/4 Cup (60g) Warm water (40.5° C - 46° C/105 - 115° F)
1 Tbs (1 package/7g) Active dry yeast
Pinch of sugar
4 to 4 1/2 Cups (510g to 575g) Unbleached all-purpose flour
2 Tsps Salt
1 Large egg
1 1/4 Cup (300ml/g) Lukewarm milk
2 Tbs (30g) Unsalted butter, melted
Cornmeal (for dusting)

Method:
1. Combine the water, yeast, and a pinch of
sugar in a small bowl and let stand until foamy, about 10 minutes.
2. Combine 2 cups of the flour and the salt in a large bowl. Make a well in the center and pour in egg, milk, butter, and yeast mixture. Mix until creamy, about 2 minutes. Add the remaining flour 1/2 cup at a time, stirring in each time, until you have a soft dough that just clears the sides of the bowl.
3. Turn the dough out onto a floured work
surface and knead for 5 to 10 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
4. Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about 1.3 cm (1/2 inch) thick. Use a large round cookie cutter or an upside down drinking glass (2.5-3 inches/7-8 cm) to cut the muffins out of the dough.
5. Heat a large frying pan/skillet over medium heat. Place the muffins onto the skillet and let them cook for 5 minutes on each side.
6. Cool on a rack.


Remarks:
If using instant yeast, you can just mix the yeast in with the flour and ommit this first step and the sugar.
The muffins should be golden brow
n on each side.
Once the muffins are cooked through, they should sound hollow when tapped.

Serving suggestions:

Eat halved, toasted or not, with butter, jam, curd, cream cheese, cottage cheese, etc...
You can make sandwiches or hamburgers with them too.


***************

~ Muffins Anglais ~
Recette adaptée du livre "The Bread Bible"
de Beth Hensperger.

Ingrédients:
1/4 de Tasse (60g) d'Eau tiède (41.5° C - 46° C)

1 CS (1 sachet/7g) de Levure sèche en granulés
Une pincée de sucre

4 à 4 1/2 Tasses (510g à 575g) de Farine blanche
2 CC de Sel
1 Gros oeuf
1 1/4 Tasse (300ml) de Lait tiède
2 CS (30g) de Beurre non-salé
Polenta fine ou farine de maïs jaune (pour saupoudrer les muffins)

Méthode:
1. Dans un petit bol, mélanger ensemble l'eau, la levure et la pincée de sucre et mettre de côté pendant 10 minutes afin que le mélange de
vienne mousseux.
2. Dans un grand bol, mélanger 2 tasses de farine avec le sel. Faire un puit et y verser l'oeuf, le lait, le beurre et le mélange levure/eau/sucre. Bien battre pendant 2 minutes avec un fouet afin d'obtenir un mélange crémeux. Ajouter le restant de farine 1/2 tasse à la fois, tout en incorporant la farine après chaque rajout, jusqu'à ce que vous obteniez une pâte souple et que les bords du bol soient propres.
3. Pétrir la pâte pendant 5 à 10 minutes. La remettre dans le bol (huilé) et couvrir avec un film plastique. Laisser lever pendant 90 minutes ou jusqu'à ce que la pâte ait doublé de volume.
4. Saupoudrer la surface de travail avec la farine de maïs. Sortir la pâte du bol et la saupoudrer avec de la farine de maïs, puis la rouler en un rectangle de 1.3 cm d'épaisseur. A l'aide d'un découpe biscuit/scone rond ou d'un verre de 7-8 cm de diamètre, découper la pâte afin d'obtenir des muffins.
5. A feu moyen, chauffer une poêle et l'huiler légèrement, puis déposer les muffins. Cuire les muffins 5 minutes de chaque côté.
6. Les laisser refroidir sur une grille.

Remarques:
Ces muffins doivent avoir une jolie couleur dorée.

Une fois que les muffins seront cuit, ils devront sonner creux.

Idées de présentation:
Mangez ces petits pains coupés en deux, toastés ou non, avec du beurre, de la confiture, du curd, du fromage frais (cream cheese), du cottage cheese, etc...
Vous pouvez aussi en faire des sandwiches ou des hamburgers.

98 comments:

  1. Excellente recette !!! Ils sont superbes !
    Bisous, Doria

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  2. I AM tempted Rosa!!!! Beautiful beautiful bread pillows!!!!

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  3. Die Teile sehen klasse aus, bestimmt toll im Geschmack. das wär auch was für mich. :)

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  4. rosa these look great. i'd like one for breakfast now!

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  5. Yes, I'm tempted! Those muffins look absolutely perfect & what an intersting method for baking. I want to try this recipe.

    Greetings,
    Tiina

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  6. That's it Rosa? No baking? Just cooked on a skillet? These are perfect for the weather here too & I'm lovin' them. the idea of turning them into hamburgers is also very appealing...YUM!!

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  7. MMMMM,....Rosa: your English muffins look terrific!
    Excellent even!

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  8. These muffins look damn good. Pass me some ;)

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  9. Your english muffins look perfect, Rosa :-)

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  10. Tes pretty bread pillows me plaisent beaucoup... si tu me fais des sablés avant le 14 juillet, te t'envoie du grué de cacao!

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  11. Les muffins ont l'air délicieux, et les photos sont superbes; j'ai bien envie d'essayer, mais avec les cookies d'hier, il va falloir que j'aille en offrir aux voisins :-))

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  12. I love the history of English muffins..I teach childrens cooking classes and Im always looking for fun facts to share with them. These look sooo good. Figtreeapps

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  13. Lovely I've been thinking of doing English Muffins for a while now. thanks for the recipe. Lovely pixs. Great colour on the muffins wonderful work. Cheers

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  14. Ils sont superbes et bien dodus !

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  15. Oh, yes, definitely I am tempted. They sound perfect.

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  16. Mmm!! Ils sont encore plus jolis que ceux du commerce et sans aucun doute bien meilleurs:)

    Bon mercredi Charmante Rosa!!xxx

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  17. per il brunch domenicale ma anche per tutto il periodo delle vacanze sono una delizia da non perdersi, io li ho sempre comparati già fatti ora mi ritrovo a copiarne la ricetta ;-)
    Grazie e buona giornata!

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  18. After my disastrous attempt at crumpets, this recipes sounds so much easier and oh so delicious! Maybe with a little Nutella!

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  19. Wouah ! ils sont superbes, trop appétissants ;)

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  20. These look incredible! I can't believe they're cooked in a skillet. Have to try these!

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  21. Ils sont très beaux et bien réussis!
    J,adore les muffins anglais.
    Tes photos me donnent le goût de m'en refaire:)

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  22. So tempted Rosa! Those english muffins will be extra yummy with a good butter.

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  23. tas pas envie de venir bruncher à Nice toi ;)
    ils me font bien saliver dis donc

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  24. What do the insides look like? I'm in the party of nooks and cranies.

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  25. ..wow!!..ce doit être vraiment très bon fait maison!!!!! j'en salive ma chère Rosa;)

    ~nancy xx

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  26. C'est qu'ils sont jolis tes muffins anglais!
    Beau travail, comme toujours! J'adore faire du pain, c'est tellement meilleur qu'à la boulangerie.

    Bonne journée

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  27. Beautiful English muffins. My son would love this as egg benedict is one of his favorite breakfast.

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  28. Hi Rosa
    Your recipes are absolutely gorgeous and so well presented.
    Congratulations x

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  29. J'aime beaucoup les muffins anglais c'est un régal au petit déjeuner! Les tiens sont vraiment très jolis et appétissants!

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  30. Luscious English Muffins I Love them :)

    Thanks for sharing your recipe:)


    Have a great Day~~~~

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  31. Rosa, these look as good as any I've seen in the market...love them for breakdfast w/ butter and jam.

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  32. Tes muffins sont trop beaux, bravo !

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  33. These are so sweet looking! Kudos to you on making your own english muffin! The history behind them is interesting too.

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  34. Nice job, Rosa! I've made English Muffins a couple of times but they never came out this nicely!

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  35. Wow, u make your own Eng muffins, they look so yummy!

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  36. I still haven't made English muffins and keep meaning to. Your photos are truly magnificent here.

    There's also a hysterical scene in The Importance of Being Earnest based on these muffins.

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  37. A traditional but always insanely addictive buns that go perfect with peach jam and butter!

    Have you a few for teatime? ;)

    Cheers,

    Gera

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  38. these look perfect! so inviting!

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  39. Ils sont super beaux. Je dois en faire car j'aime bien les english muffins. Les tiens sont une réussite totale.

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  40. PONCHO WEARER: The inside looks smooth and fluffy with little holes...

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  41. ich bin beeindruckt, muffins aus der Pfanne !

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  42. mais !!!! Ils m'ont l'air tout simplement parfaits ces muffins !!!
    enfin moi je n'ai qu'une envie là : croquer dedans (avec un chouie de confiture dessus quand même, encore tièdes, coupés dans l'épaisseur) :)

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  43. ils sont magnifiques tes muffins anglais
    Je ne connaissais pas du tout !

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  44. Mmm, those look perfect! Soooo good!
    ~ingrid

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  45. Wow! These look really good. Great job!

    Paz

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  46. They are indeed pretty bread pillows !

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  47. These look absolutely beautiful Rosa! So authentic...I will def be using this recipe!

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  48. Oh wow...look melt in mouth.......

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  49. alors là c'est à essayer absolument!
    bisous

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  50. I'm tempted to make these right away,yum!

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  51. Lovely presentation!!
    Mouth watering recipe!!!
    Drop in sometime

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  52. I don't blame you for liking these better than any you could buy at the store or bakery. They do look delicious! I've made English muffins only once, but next time I'll try to make them on the frying pan, that'd be a new adventure for me :)

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  53. Oh my goodness Rosa those muffins are absolutely divine. I love these with a spread of butter and lemon curd mmmmmm

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  54. ABSOLUTELY GORGEOUS A REAL TREAT FOR THE EYES AND THE TASTEBUDS !

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  55. So gorgeous! My grandmother taught to make english muffins years ago, but I haven't done it in ages. You've inspired me...

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  56. Mmm, a perfect tea time treat with best butter and a cup of tea. I just adore eggs benedict too.

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  57. c'est un de mes meilleurs souvenirs d'Angleterre et je dois dire qu'ils sont parfaits et d'une légèreté qui se voit... J'ai beaucoup aimé les photos d'Hermance et du lac... et le gateau divin aux amandes ! enfin toute la page !!!! Mille bises Agnès

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  58. Pass me one with melted butter please? I love them!!

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  59. depuis le temps que je cherchais cette recette !
    tu viens de faire une heureuse , je vais tester le plus vite possible
    bises

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  60. miammmmm....moi j'adore ça, j'en ai déjà fait et là avec tes superbes photos tu me donnes envie d'en refaire

    bisous

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  61. Superbes!!!Tu me donnes envie d'en faire.
    Bisous.
    Caro

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  62. Beautiful! I have just bookmarked some English muffins in Martha Stewart and will be baking them soon. Your post is very inspiring to me, yum!

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  63. How absolutely gorgeous! I also love the little historical tidbits you include - very interesting. The only thing I long to see is the bubbly interior shot!

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  64. I don't think I have ever seen more perfect English muffins.

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  65. ils sont magnifiques ces muffins

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  66. Mhum! depuis le temps que je cherchais une vraie recette! Je suis comblée:)
    Merci à toi:)

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  67. The muffins look perfect and what a treat for breakfast with some home-made jam. Yum!

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  68. I would certainly love to try making my own fresh muffins,thanks for the recipe. I love muffin with a good strawberry jam or with an egg.

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  69. I can't believe how beautiful those are... even more perfect than the ones made industrialy!

    Ahhhh... How I wish I could make bread goods.

    (I'm reserving myslef a little place at your counter for classes when I visit Switzerland!!!)

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  70. I am ever so tempted Rosa and I don't even bake! I love the side of history too. Oh how I wish my condo would feel like a "sauna or tropical jungle." It's July in New York but if I closed my eyes; I would think it was September.

    It would be a perfect day for baking English Muffins. Thank you so much for sharing...

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  71. Wow. These look amazing. So perfectly shaped and colored. I have been on an English muffin kick lately. I have tried Dan Lepard's recipe, plus Peter Reinhart's plus another recipe from a book called Get Your Buns in Here. This recipe is going on my to try next list!

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  72. Absolument superbes. Just wished there was a photo of the inside of the English muffins... Love stuffing the inside with a ton of butter

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  73. j'adore leur forme !! bon la prochaine fois que je fais un brunch, ils sont au menu ^^! biz et bon week-end

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  74. J'en rêve pour le petit déj'... mais je vais devoir me lever tôt.

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  75. Great idea for the summer. Was wondering how to make my daily bread without turning my place into a sauna.

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  76. J'adore les muffins anglais, et ceux là ont l'air parfaits !!!

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  77. Wouah!
    Ils sont bien beaux!
    :0

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  78. Ils sont magnifiques Rosa, j'en prendrais bien un demain matin avec de la confiture de cerises Mmmm :) bisous

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  79. Wow Rosa! These muffins look amazing. I will have to try making some.
    Another idea is to cut the muffins in half and make little pizzas on them.

    Rose

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  80. ils sont magnifiques, il faut absolument que je teste ta recette!

    les photos sont superbes. bravo.

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  81. j'ai testé ta recette hier, le temps pluvieux lorrain donnait envie de cuiniser.
    Ilss ont excellents mais j'ai fait deux essais : cuissson poele et cuissson four, nous avons préférés au four.

    merci pour cette recette

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  82. APPLEMINI: Je suis contente de savoir qu'ils vous ont plu! Je suis sûre qu'ils sont délicieux cuits au four! Par contre, la cuisson traditionelle se fait à la poêle ;-P...

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  83. Tu me fais découvrir quelque chose, j'ai bien envie de les goûter! Ils doivent être parfaits accompagnés d'un verre de lait au petit déjeuner ou au goûter! ;)

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  84. These look as professional as the ones you buy in the shop! And they probably taste 10x better as well. This is something I have never thought to try myself, but now I am tempted!

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  85. Bonjour Rosa!
    J'espère que tu vas bien!
    Merci pour cette recette.. et toutes les autres ! :-)

    2 petites questions:
    - combien de temps puis-je garder la préparation (sans cuisson ?) = combien de temps à l'avance puis-je la préparer ?
    - combien de muffins donne ces ingrédients?
    - peut-on congeler ces muffins?

    A part ça, Senga nous parle d'un "gateau divin aux amandes", duquel parle-t-elle ? Car j'en connais un qui plus que délicieux, c'est celui de la Belle-Maman de Sucrissime/Bergamote, tu connais? :-)

    Bonne continuation !

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  86. Je reviens pour te dire que j'ai fait tes English Muffins, et ils sont Dé-li-cieux ! De l'avis de tous les Gourmands qui en ont goûté! Merci !

    En réponse à mes propre questions ci-dessus :p
    - J'ai préparé la pâte/préparation la veille (samedi soir) pour le matin (dimanche).
    - Ca m'a donné une douzaine de muffins de 8cm.
    - J'ai congelé les muffins cuits, après les avoir laisser refroidir , dans des sacs refermables. Le dimanche d'après, je les ai simplement mis sous le gril du four, mais sans préchauffage, ils étaient aussi bons qu'au premier jour!

    Bonne Continuation !

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  87. UNKNOWN: Merci pour le gentil commentaire et les remarques utiles. Je sui vraiment heureuse de savoir que mes English Muffins vous ont plu! Salutations. :-)))

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