English Muffins


by Heather Harris Brady

In addition to the sprouted bread this is another thing I’ve never tried to make before. I’m not sure why. But it was fun! I started these on a lazy Sunday morning about 9 am and we had fresh muffins for brunch. This recipe is a hybrid of Elizabeth David, from her English Bread and Yeast Cookery, and James Beard, from Beard on Bread.

I had the idea of using my egg poaching rings, but of course I couldn’t find them when I needed them! So I used a large cutter ring. You could also use clean tuna cans with the top and bottom removed. You don’t need a lot of them, two would be good. The rings are more for containing the dough for the initial browning, as you will see. If you have tiny rings you could make cute little muffins for appetizers.

English Muffins, Makes about 3-1/2″ 10 muffins

  • 3 loosely packed c. flour, I used a mix of whole wheat and regular all-purpose
  • 1 pkg. active dry yeast
  • 2 t. salt
  • 1 T. sugar
  • 1-3/4 c. milk
  • 2 T. olive oil
  • 1/2 t. baking soda
  • Rice flour, for dusting

Preheat the oven to 285. Put the flour in a baking dish and bake it for 10 minutes.

In a large bowl, stir together baked flour, yeast, salt and sugar. In a small saucepan, heat milk until warm. Stir in oil or butter.
While stirring, slowly pour warm milk into flour mixture until just incorporated.


Stir until ingredients are well combined. (Dough will be sticky.)


Cover bowl with a towel, set in a warm place and let dough rest until it has doubled. Then stir the baking soda into the dough to deflate it.
Divide the dough into 10 equal-size pieces and turn them out onto a rice-floured surface. Flour your hands, then roll each portion gently between your palms to form a rough ball.


Preheat the oven to 400 and preheat a large non-stick griddle to 350. Grease the griddle lightly. Put the ring in the griddle and press the dough down into the ring.



Cook for about five minutes on one side, then turn it, ring and all. Cook for another five minutes and remove the ring. (I used toast tongs for this part.) Push the first muffin to the back to finish cooking and repeat the procedure for the rest of the muffins.


When all muffins have been cooked, return to a baking sheet and place in oven for 5 minutes.


They will have lots of pretty holes for butter and other nice things.


They also makes the world’s best egg sandwich.


These are quite perishable, so store leftover muffins in the refrigerator and eat within 2 days or freeze.

Two years ago: Breton Butter Cake (Kouign Amann)
One year ago: Cookie Protein Bars



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