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Chef’s Best Quick and Easy English Muffins

Homemade English muffins are easier to make than you think and are cooked on the stovetop instead of in the oven.
english muffin with avocado and salmon (1) Resize

 Use a very heavy skillet with a tight-fitting lid when “baking” them on the stove, and be sure to keep the temperature moderately low so that they cook all the way through. After baking, you can gently puncture the sides of the muffins with a fork so that they come apart like traditional English muffins. The secret ingredient is uncooked farina. It keeps the muffins extra moist and tender after baking. 

Homemade English Muffins

½ cup uncooked Specialty Grains Farina 

2 ½ cups Panhandle Milling Bread Flour

1 tsp. salt

1 Tbsp. Red Star Active Dry Yeast

¼ cup Sugar

1 cup Warm Milk

2 Tbsp. Olive Oil

Farina or Cornmeal for coating

Directions: 

  • Sift the farina, bread flour, and salt into a bowl and leave it in a warm place. Dissolve the Red Star Yeast and sugar in warm (105°F) milk. 
  • Let froth, then mix in the oil. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover with a lid or plastic wrap and proof in a warm place for 1 hour or until doubled in bulk. 
  • Turn onto a well−floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round the dough, roll it into a thick sausage shape, and coat generously with farina.
  • Using a sharp serrated knife, slice into 8 to 10 portions each, about 1 ½ to 1 3/4 inch thick. Shape each one into a round with straight sides.
  • Transfer to a greased baking sheet about 2 inches apart. Sprinkle the tops of the cut muffins with Cornmeal. Flip. Sprinkle the bottom with Cornmeal. Lightly cover with plastic wrap and allow it to rise for 30-40 minutes. 
  • Lift the muffins carefully onto a cast iron skillet or a thick-bottomed skillet and cook over moderate (medium-low) heat for 5-7 minutes until pale gold underneath. Turn and cook the other side for 5-7 minutes as well. Use a tight-fitting lid to ensure proper baking. Clean out the pan with any excess cornmeal between each batch of English muffins.
  • Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side and pull the top and bottom slightly apart.