English Muffins (AR)

By IUPUI95

Muffins can be prepared in advance: cook according to directions. Remove from oven and allow to cool on a rack. Wrap well in plastic wrap and then foil. Store in refrigerator for up to two days or freezer for up to three weeks).

Dry ingredients can be mixed ahead and stored in plastic containers for future use. But do not add yeast until just ready to bake muffins.

Ingredients

• 2 cups (243 g) Bread Flour Mix "A"
• 1 1/2 teaspoon xanthan gum
• 3/4 teaspoon salt
• 1 1/2 tablespoon sugar
• 9 g dry quick rise yeast granules
• 1 1/2 teaspoon oil
• 1 1/4 cup water (110 °F)

Details

Servings 6

Preparation

Step 1

1) Lightly spray a six-bun hamburger bun pan (each bun form is about 4½ inches in diameter) or six 4½-inch pie pans with baking spray and lightly "flour" with white corn meal (or rice flour).

2) Mix all dry ingredients in large bowl of electric mixer. Pour warm water (110 °F) and oil into mixing bowl; mix until just blended. Scrape bowl and beaters and then beat at high speed for 2 minutes.

3) Spoon dough into prepared pan and spread it out to the edges with a spatula. Carefully smooth and flatten top of buns with a butter knife. Cover with a light cloth and let rise in a warm place (about 80°F) for 22 minutes. Muffins should be approximately double in height.

4) Place shelf in middle of oven. Preheat oven to 375 °F while muffins are rising.

5) Bake muffins in the pan for about 18 minutes. Muffins should be very light in color and cooked through. Remove from pan and cool on a rack for 15 minutes. Open each muffin by piercing it with a fork around the edges, carefully pull it apart, and toast to desired crispness. Serve with butter or jam.

Cinnamon Raisin English Muffins

Add 1 1/2 - 2 teaspoons cinnamon to dry ingredients in Step 2. After beating dough for two minutes, add 1/3 cup raisins to dough and mix on low speed until completely distributed.