Best 5 English Muffins In The Bread Machine Recipes
In the pursuit of perfectly golden-browned, fluffy English muffins, many home bakers turn to the convenience of a bread machine. With its automated mixing, kneading, and rising cycles, a bread machine streamlines the bread-making process, allowing you to enjoy fresh, homemade English muffins with minimal effort. In this guide, we will delve into the art of preparing English muffins using a bread machine, providing detailed instructions, tips, and tricks to guarantee a successful baking experience. From selecting the right ingredients to mastering the techniques of shaping and cooking, we will equip you with all the knowledge you need to create delectable English muffins that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BREAD MACHINE ENGLISH MUFFINS
Let your bread machine do most of the work for these flavorful and delicious homemade English muffins.
Provided by Ronda Eagle | Kitchen Dreaming
Categories Breakfast
Time 1h38m
Number Of Ingredients 7
Steps:
- Load the bread machine starting with the warm water, yeast and honey. Check that the yeast is bubbling and foaming. If not, the yeast has gone bad and the bread will not rise. This is a common bread mishap.
- Next, add the dry ingredients and butter and set the machine to the 1.5lb loaf and use the dough or manual cycle depending on your manufacturer.
- Once the cycle is fully completed, turn the dough out from the machine onto a lightly floured surface. If the dough is too sticky to work with, knead in a bit of extra bread flour.
- Shape the dough into a log about 12 inches long. Then cut it into uniform 1-inch pieces (12 total). Shape each piece into a ball (or a circle) and then lightly press flat between palms or hands to form the muffin shape and size.
- Place the muffins on a cookie sheet lightly coated with cornmeal (optional) or lightly sprayed with non-stick oil to keep them from sticking during the second rise. Allow them to rise for about 1 hour or until they double in size. This can be as short as 40 minutes, but the full 60 minutes results in a much taller muffin with more nooks and crannies. Both rise times taste great but the latter yields a better look and texture.
- Using an electric griddle set to 300 degrees F or a non-stick skillet over medium-high heat, cook the muffins for 4 minutes on each side or until golden brown.
- Split them open with a fork to keep in tradition or opt for a serrated knife. This helps the muffins to hold shape as you slice.
- Store in the refrigerator for up to a week or freeze for up to 3 months.
Nutrition Facts : ServingSize 1 english muffin, Calories 181 kcal, Sugar 4 g, Sodium 117 mg, Fat 3 g, SaturatedFat 1 g, Carbohydrate 34 g, Fiber 2 g, Protein 6 g, Cholesterol 5 mg
BREAD MACHINE ENGLISH MUFFINS
All your bread machine needs is pantry staples to churn out delicious English muffins, perfect for making breakfast sandwiches or avocado toast.
Provided by ilovetocook23
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- Place ingredients in bread machine in order specified by manufacturer. Process on dough cycle. Either press dough to a 1/2 inch thickness and cut out with English muffin ring or large biscuit cut or shape dough by hand into equal round pieces 1/2 inch thick. Cover and allow to rise until doubled. Transfer to heated, greased griddles. Cook until light brown, turning occasionally, about 20-25 minutes.
ENGLISH MUFFINS (BREAD MACHINE METHOD).
When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.
Provided by Dustbunni
Categories Yeast Breads
Time 3h20m
Yield 8 muffins, 8 serving(s)
Number Of Ingredients 8
Steps:
- Put ingredients in the machine in the order listed.
- Start the dough cycle.
- When the cycle is finished.
- Sprinkle corn meal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick rectangle.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds.
- An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
- Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
- Heat a dry cast iron skillet or griddle over a low flame.
- (I do spray mine with Pam).
- Cook the muffins about 5 to 7 minutes on each side.
- They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
Nutrition Facts : Calories 243.8, Fat 6.5, SaturatedFat 3.7, Cholesterol 39, Sodium 208.5, Carbohydrate 38.6, Fiber 1.5, Sugar 1.2, Protein 7
MICROWAVE ENGLISH MUFFIN BREAD
A recipe for delicate English muffin bread that's baked in your microwave! You might also try adding about 1 teaspoon of cinnamon and 1/2 cup of raisins to a batch. (FOR A 650-WATT OVEN)
Provided by Larry
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Lightly grease a microwave-safe 9x5 inch loaf pan; sprinkle pan with cornmeal.
- In a large bowl, dissolve yeast in water. Add milk, sugar, salt, soda and whole wheat flour; beat well. Beat in all-purpose flour, 1/2 cup at a time, until a soft dough is formed. Turn dough out onto a lightly floured surface, and knead for about 5 minutes, or until smooth. Form into a loaf, and place into the prepared pan.
- Place in microwave oven uncovered, at 50 percent power, for 1 minute. Let rest for 10 minutes. Repeat 1 or 2 times until loaf has doubled in size.
- Microwave on high for 4 to 6 minutes, until top is no longer moist. Let stand for 5 minutes in pan. Remove and cool on a rack.
Nutrition Facts : Calories 127 calories, Carbohydrate 25.6 g, Cholesterol 1.6 mg, Fat 0.8 g, Fiber 1.9 g, Protein 4.5 g, SaturatedFat 0.3 g, Sodium 216.5 mg, Sugar 1.8 g
GRANDMA'S ENGLISH MUFFIN BREAD
Like english muffins, slices of this bread must be toasted to taste right. Grandma used to bake this in large greased cans coated with cornmeal, which added to the english muffin appearance. Today she uses non-stick pans.
Provided by Stephanie Knewasser
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 7
Steps:
- Place ingredients in the bread machine pan in the order suggested by the manufacturer. Select the dough cycle.
- Divide dough into two unequal parts, and shape into loaves. Place in one 9 x 5 inch loaf pan and one 7 x 3 inch loaf pan; non-stick pans are preferable, but greased and floured normal pans will suffice. Cover, and allow to raise until doubled in size.
- Bake at 400 degrees F (205 degrees C) for about 15 minutes. Grandma bakes hers longer for a more browned and chewier crust.
Nutrition Facts : Calories 64.1 calories, Carbohydrate 12.8 g, Cholesterol 0.8 mg, Fat 0.4 g, Fiber 0.5 g, Protein 2.1 g, SaturatedFat 0.2 g, Sodium 104.1 mg, Sugar 0.8 g
Tips:
- Use fresh or active dry yeast: Old or inactive yeast can prevent the dough from rising properly, resulting in dense, flat muffins.
- Activate the yeast before using: This helps to ensure that the yeast is active and ready to ferment the dough. To activate the yeast, dissolve it in warm water (105-115°F) with a pinch of sugar and let it sit for 5-10 minutes, until it becomes foamy.
- Use the correct amount of ingredients: Too much or too little of any ingredient can affect the texture and flavor of the muffins. Be precise with your measurements and follow the recipe carefully.
- Knead the dough properly: Kneading the dough helps to develop the gluten, which gives the muffins their structure and chewiness. Knead the dough for at least 5 minutes, or until it is smooth and elastic.
- Let the dough rise twice: The first rise allows the yeast to ferment the dough and produce carbon dioxide gas, which creates the air pockets that give the muffins their light and fluffy texture. The second rise allows the dough to relax and develop its full flavor.
- Bake the muffins at a high temperature: This helps to create a golden brown crust and a fluffy interior.
- Store the muffins properly: English muffins can be stored at room temperature for up to 3 days, or in the freezer for up to 2 months. To freeze the muffins, wrap them individually in plastic wrap and then place them in a freezer bag.
Conclusion:
Making English muffins in a bread machine is a relatively easy process that can be completed in a few simple steps. By following the tips and instructions provided in this article, you can create delicious, homemade English muffins that are perfect for breakfast, lunch, or dinner. So, next time you're craving a classic English muffin, give this bread machine recipe a try.
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