Recipes for "english muffins"

Whisk 1/4 cup flour, yeast, and 1/2 cup water together in a large bowl until foamy, about 10 minutes. Add oil, egg white, salt, remaining 1 ¾ cups flour, and remaining 1/4 cup water. Mix together until well combined; dough will be very wet and sticky. Cover, place in a warm spot, and let rise until double in size, about 2 hours.

Turn dough onto a well-floured surface. Work in just enough flour until dough is easy to work with, about 1 minute. Cut dough into 6 equal portions. Form each into a seamless dough ball, adding a pinch of flour to keep them from sticking to the work surface. Flatten to make thick disks. Transfer disks onto a lined baking sheet sprinkled generously with cornmeal. Let rise until double in size, about 1 to 1 ½ hours.

Add clarified butter to a large skillet over medium heat. Carefully transfer muffin disks to the skillet, cooking in batches to avoid overcrowding. Brown on both sides, turning halfway through cooking time, 10 to 12 minutes total. Continue turning to get muffins evenly brown and cooked through, 7 or 8 minutes more per side. Transfer to a rack to cool completely (this is key as you can't split muffins unless they're cool).

Split cooled muffins with a fork, inserting the tines all the way around the edges so the two sides can be pulled apart. Toast and serve with jam.

Place flour in a large bowl. Sprinkle yeast on one side of flour and salt on other side. Add milk, sugar, butter, and egg; stir to make a soft dough.

Turn dough out onto a lightly floured surface; knead until soft, smooth, and stretchy, about 10 minutes.

Place dough into a large oiled bowl. Cover and let rise in a warm place until doubled in volume, about 1 hour.

Deflate dough; divide into 16 pieces. Press each dough piece into English muffin rings; sprinkle both sides with semolina. Let rest 30 minutes.

Preheat a griddle to 400 degrees F (200 degrees C) or a heavy skillet over low heat. Cook muffins on the preheated griddle or skillet until an instant-read thermometer inserted into centers reaches 200 F (93 degrees C), 7 to 10 minutes per side.

Warm the milk and water in a small saucepan until very warm (125 degrees F/50 degrees C). Lightly grease two 8x4 inch loaf pans; sprinkle cornmeal inside pans.

In a large bowl, mix together 3 cups flour, yeast, sugar, salt and soda. Stir milk into the flour mixture; beat well. Stir in the remaining flour, 1 cup at a time, until a stiff batter is formed. Spoon batter into prepared pans. Cover and let rise in a warm place for until nearly doubled in size, about 45 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Bake in preheated oven until golden brown, about 25 minutes. Remove from pans immediately and cool.

Preheat the oven to 350 degrees F (175 degrees C).

Place English muffin halves, cut-sides up, on a baking sheet. Spoon 1 to 2 tablespoons pizza sauce onto each muffin; top with mozzarella cheese. Place pepperoni slices on 1/3 pizzas. Place Italian sausage on 1/3 pizzas. Leave remaining 1/3 pizzas meatless

Bake in the preheated oven until cheese melted, about 10 minutes.

Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C).

Arrange the English muffin halves cut-side up on a baking sheet.

Spread pizza sauce evenly on top of each one.

Sprinkle with mozzarella cheese and top with pepperoni slices.

Bake in the preheated oven until cheese is melted and browned on the edges, about 10 minutes.

In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the yeast mixture with warm milk, 3 cups flour, salt and baking soda; stir well to combine. Stir in the remaining flour, 1 cup at a time until a stiff batter is formed. Spoon batter into two lightly greased 9x5 inch loaf pans that have each been sprinkled with 1 tablespoon cornmeal. Cover and let rise in a warm place until doubled in size, about 45 minutes.

Preheat an oven to 400 degrees F (200 degrees C).

Bake in preheated oven for about 25 to 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Remove from pans immediately and place on wire racks to cool.