A few weeks ago when I made Homemade Jam, and the jam had to set for a few days before it was ready to eat, and all that I kept thinking was how perfect that jam would be on an English muffin with butter. In fact I began to obsess about it, and the more that I obsessed, the more apparent it became that only homemade English muffins would suffice!
I reee-ally don’t like kitchen gadgets that have only one purpose, they take up precious cabinet space, but I’ve made an exception for English muffin rings. For one, the rings don’t take up much space; for two, they are really inexpensive to buy; and for three, they make my life sooo much easier!
I’ve tried different methods for making English muffins, and if the more difficult method of kneading and rolling the dough yielded the best and most tasty product, I would do the more difficult method, cuz I'm a freak like that; which would mean that I’d only make English Muffins about once a year.
Lucky for me, (and for Billy, cuz he really loves these English muffins) this more simple method is just as good, if not better! Now you’ve got to do a little planning because English muffins, like any bread need to rise…twice. Other than the fact that the dough needs to rise, this isn’t much more effort than making pancakes from scratch!
If you are one who makes pancakes from scratch, then you know what I’m talking about when I say that pancakes that are made from a box mix taste like cardboard. Well the same goes for store bought English muffins; once you’ve had homemade it’s difficult to enjoy anything other than homemade!
Oatmeal English Muffins are crisp on the exterior with a soft interior, that is filled with nooks and crannies that are begging to be toasted and filled with drippy butter and sweet jam…and kneadless to say (Get it? Because there's no kneading...I make myself giggle!) I’m still obsessing over them!
Here's what you do.
|This pan has been heating on medium for 10 minutes. The inside of English muffin rings have been greased and dusted with corn meal and the pan also get a dusting of cornmeal.|
Fill the rings about 2/3 of the way full, and turn the heat down to medium-low (if using electric, turn the heat down and then fill the rings) They will rise and fill the rings quite nicely.
Cook for 12 minutes on each side, check the bottoms periodically, if they are browning too quickly turn the heat down a bit more. Use a paring knife to trim away any excess dough; it’s easiest to get a clean line if the dough is cooked.
|Allow the muffins to cool standing up on their sides for 30 minutes, this will keep them from sinking.|
|Use a fork to split the English muffins before plunking them into the toaster.|
Enjoy with lots of butter and your favorite jam or honey!
OATMEAL ENGLISH MUFFINS
Makes 8 muffins
1 ¾ cups Milk
1 ½ Tbsp. Butter
1 Tbsp. Honey
2 cups Unbleached bread flour
2/3 cup Scottish oatmeal
¾ tsp. Salt
1 package Active dry yeast (a package is ¼ ounce.)
3 Tbsp. Warm water
¼ tsp. Baking soda
You will also need:
English muffin rings
A griddle or heavy bottomed skillet (cast iron is best)
Cornmeal for dusting
Butter or oil for greasing the rings
1. In a small sauce pan combine the milk, butter, and honey; heat over medium heat until the mixture reaches 105 to 115 degrees. If the mixture gets too hot, than just set it to the side to cool to the correct temperature.
2. In a large bowl stir together the bread flour, Scottish oatmeal, salt and yeast. Pour in the warmed milk mixture and whisk for about 3minutes, until you start to see gluten strands. Cover the bowl with plastic wrap and refrigerate the dough overnight or up to 4 days. This allows the dough to ferment and develop flavor.
3. When you’re ready to make your English muffins: *Remove the dough from the refrigerator, remove the plastic wrap and cover the bowl with a clean towel, allow the dough to rise in a draft free place for about 2 hours it will almost double in size. After the dough has risen, combine the warm water with the baking soda, and then gently fold that into the dough, allow the dough to rest for about 10 minutes.
4. Heat the griddle or skillet over medium heat (I like to heat it for about 10 minutes). Grease the inside of the English muffin rings and dust them in fine cornmeal. Place the muffin rings on the griddle or skillet and dust the pan within the rings with more corn meal Spray a spoon or small measuring cup with cooking spray and use it to scoop the dough, fill each mold about 2/3 of the way full. Turn the temperature down to medium-low. Cook for about 12 minutes on each side, but keep checking the bottoms if it seems that they are browning to quickly turn the heat down a little; if they brown too quickly the outsides will be done before the muffins get a chance to cook through. I found it easiest to flip the muffins, using a spatula to lift and flip while holding the rings with a pair of tongs. When both sides of the muffins are golden brown and spring back when you press on the center, they are done. Use a paring knife and trim any excess cooked dough that may have escaped the rings when the muffins were flipped.
5. Move the English muffins to a wire rack, remove the rings, and then cool the muffins standing on their sides, this will keeping them from sinking as they cool. Cool for about 30 minutes and then they are ready to toast. Cool completely before storing any remaining English muffins in an airtight plastic bag.
Notes* If you’ve only got 4 English muffin rings, when you get to step 3; use only half of the dough as well as half of the water and baking soda, keep the remaining dough refrigerated. You can bring the remaining dough out to rise about 30 minutes later, which is about the time it takes to cook the first set of muffins and prepare the pan and rings for the second batch (or use it the next day).
**You may replace half of the bread flour with whole wheat flour, but add 2 Tbsp. more milk.
You may also like:
|Blue Berry Oat Muffins|
|Oatmeal Flax Honey Wheat Bread|
|Maple Glazed Whole Wheat Apple Bread|
|Handmade Corn Tortillas, easier than you can imagine|