English Muffins
A favorite bread for all purposes. These store great and are good out of the fridge for 3-4 days and can freeze well, just like Thomas's. We recommend topping these golden beauties with coarse sea salt (fleur de sel), lots and lots of butter, and your favorite jam.
Average Rating:
5 / 5, 3 votes

Servings: 1 Muffin
Prep Time: Minutes
Bake/Cook Time: 14-20 Minutes Minutes

Ingredients:

2 3/4 Cups (396 grams)

Authentic Foods Steve’s GF Bread Flour Blend

1 Packet (7 grams)

Instant Yeast

1/8 teaspoon (1 grams)

Salt

3/4 Cup plus 1 Tablespoon (180 grams)

Water, warm

3/4 Cup (170 grams)

Milk, warm

1

Egg, large

3 Tablespoons (42 grams)

Butter, melted

2 Tablespoons (24 grams)

Light Olive Oil

Directions:

  1. Line sheet pan with parchment and sprinkle with cornmeal.
  2. Combine Authentic Foods Steve’s GF Flour Blend, salt, and yeast in mixer bowl.
  3. In separate bowl whisk together egg, butter, oil, milk, and water.
  4. Add liquids to dry mix and using the dough hook mix on low medium speed until combined into a smooth dough. Remove from mixer bowl and knead lightly on work surface. Then roll out until about 1/2” thick.
  5. Using round cutter cut out English muffins in desired size. Place directly on top of cornmeal. Rework any remaining dough and roll out again. Continue cutting out English muffins until all dough has been used up. Cover sheet pan with plastic and place in a warm spot to rise until doubled in size, about 1.5 hours.
  6. After about 75 minutes (when the dough looks to be nearly doubled in size), preheat your griddle to high. Spray surface with non-stick spray and place a few English muffins top side down onto the griddle. Cook for about 5-7 minutes until deeply browned, then flip and cook side with cornmeal for an additional 7-8 minutes. 
  7. Place on cooling rack and allow to cool before serving.

Reviews


Reviewed on 7/31/2017 by Adrian
A lot of celiac's have allergies to milk and eggs. It would be helpful if you could offer substitutions/modifications in your recipes.

Reviewed on 7/31/2017 by Arthur
Is this cooked on stovetop or in oven. What temperature is it cooked at. About how long does it take at that temperature. Do they store well if you make a batch. Do they freeze well. Without this, the recipe is a bit skeletal and needs a bit of flesh on its bones to round it out Thank you for addressing these questions.

Reviewed on 2/27/2019 by Pam
I made these the other day and was so pleased at how easy they were to make and how wonderful they came out. I had been having difficulty getting the dough to raise in the winter and have tried many things without success, but I had an inspiration the other day and brought some turkey sized baking bags. They are big enough to cover an entire half sheet pan and perfect for raising bread! My oven has a proof setting and now I can put the put the bread in the bag and in the oven at 100 degrees and it works perfectly! I raised them on the cornmeal for the time indicated and they were perfectly sized. They fried up fabulously and my family and I were thrilled with the resulting muffins. I will definitely make them again. I can't wait to try the french bread again, because the taste and texture were great the last time I tried but they were more like bread sticks than french bread because they would not rise enough. Now I am sure they will with my baking bag.

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