Tag Archives: english muffins

Rye-Durum-Roasted Potato SD English Muffins

11 Mar

I love making and eating English Muffins.  They are so versatile and freeze well.  I usually keep 4-5 out and freeze the rest and toast them as needed.

This is similar to the last batch I made, but this time I used Rye instead of Spelt and I added some roasted potatoes.

I was very happy with the final result.  They were a little wet and I had to use a lot of bench flour, so next time cutting back on the water slightly wouldn’t hurt.

The crumb was perfect for English Muffins and they toast up real nice with a smear of cream cheese :).

FORMULA

You can download the BreadStorm formula here:

Directions

Mix flour, starter, water, onions and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 10-12 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

 

Spelt Durum Cheese English Muffins Grande Size

1 Oct

dsc_0076  I had not made English Muffins in quite some time, so I opened up a recipe from the last time I baked them and modified it with what I had on hand.  I ran out of Greek Yogurt so I substituted some Buttermilk and probably added a little bit too much in the process.  The dough was a little wetter than it should have been, but in the end the flavor was amazing.  The addition of the freshly ground Spelt and Durum flours along with the onions and cheese made this one of my favorite English Muffin bakes to date.

I used the biggest cutter I had and once these bad boys hit the cooker they puffed up like nobodies business!  I ended up with some Super Sized muffins, but boy are they tasty.  Perfect with some butter or cream cheese or as a bun for a cheese burger.

The addition of the buttermilk just served to make the flavor of these even better and highly recommend you give these a try.

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FORMULA

spelt-durum-cheese-english-muffins-grande-size-weights

spelt-durum-cheese-english-muffins-grande-size

You can download the BreadStorm formula here:

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Directions

Mix flour, starter, water, buttermilk, onions and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 10-12 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

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leximaxfacetoface-copy

Lexi and Max–waiting for their English Muffins

Sprouted Whole Wheat English Muffins Cheese

21 Feb

closeup1     It’s been a while since I made English muffins and since I just sprouted some whole wheat berries and ground them into flour I figured why not a sprouted flour version.

Previously I had used a Yeast Water starter in my English Muffins but since I no longer have a YW starter I decided to use my sourdough starter instead.

I used about 50% sprouted whole wheat as well as some KAF bread flour and per my previous bakes used Greek yogurt and some maple syrup to sweeten the dough a bit.  I added some shredded Asiago and Parmesan cheese for good measure.

These came out real tasty and you could really savor the sprouted whole wheat.  The only thing that could have been better was that they were a bit dense. Maybe next time a little more water may be in order.

I made these rather large on purpose and rolled the dough out more like one inch instead of the 3/4 inch instructed below.

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FORMULA

Sprouted Wheat English Muffins (%)

Sprouted Wheat English Muffins (weights)

You can download the BreadStorm formula here: Sprouted Wheat English Muffins.

Main

Directions

Mix flour, starter, water and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

crumb

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English Muffins with Bacon, Cheese and Onions

14 Nov

Melted-ButterI’ve made English Muffins in the past and I thought it was time to try them again but with a few twists.

I’ve been craving some bacon lately and I had some left over sautéed onions from our dinner the other night so I figured these would go well in this new formula.  I wanted to see how mashed potatoes would work in this concoction as well.  I’ve been on a maple syrup kick since our trip to Vermont a few weeks ago, so that went in the cauldron in place of the sugar.  Of course some mixed cheese with Parmesan, Asiago and Fontina needed to be added as well as the Greek style yogurt which accounts for around 74% of the additional water in the recipe.

Oh, and I forgot to mention I used my Yeast Water to make the starter and added some Spelt flour and 00 Italian style flour just to make it interesting.

The end result was as good as I hoped for and I wish you could taste these toasted for yourself.  You almost don’t need anything on them they smell and taste so good.

Enjoy!

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FORMULA

EnglishMuffins-onionsPotato

Closeup2

Directions

Mix flour, starter, water, sautéed onions (chopped in to small pieces) and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

Closeup1

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

Durum Sourdough English Muffin Bread with Cheese

5 Mar

MainMy wife is not a big fan of my multi-grain breads and I’m always getting on her for not trying more of my breads.  For this reason I agreed to make her an English Muffin bread, which was simple and plain.  Well you know by now if you follow my posts that I don’t know the meaning of the word simple so here is as close as I could bring myself to make a simple English Muffin style bread.

I used a similar recipe that I have used for my last batch of English Muffin and baked it in a loaf pan and the results were better than I expected.  It tastes like an English Muffin but you can taste the Durum flour I used in the starter and a hint of the cheese I added in.  I used a blueberry cheddar cheese to make it interesting but in hindsight I should have added more than I did to really get the flavor.

The bread came out with a nice English Muffin open crumb and makes great toast.

English Muffin Bread Main Dough

165 grams Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired.  I had this left over from one of my previous bakes)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Blueberry Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter, water and yogurt in your mixing bowl and mix for 1-2 minutes to combine.  (Note: in my English Muffin recipe I did not add the water until the second day, but I forgot and mixed it up first and it didn’t seem to hurt anything).

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next place the dough in a lightly greased bowl and let it rest covered for 1 hour at room temperature about 70 degrees F.  After the rest form it into a loaf shape and place it in a greased bread pan and let it rise covered with a moist towel or greased plastic wrap for another hour until the dough rises about even with the top of your baking pan which in my case was about a 50% rise.  This bread will get a huge lift in the oven so don’t worry if it doesn’t rise too much while resting.

Pre-heat the oven to 350 degrees F. and when ready to bake add your steam per your normal method and bake for around 45 minutes to an hour until the internal temperature reaches 200 degrees.

Let the bread rest on a rack for about 2 hours and then enjoy!

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

MookieInBox

I don’t know who’s more excited about my KAF order…me or Mookie!

Crumb

Wild Yeast Water Cheddar English Muffins Take 2

29 Jan

Closeup2Since I had some leftover Durum YW starter from my last bake I decided to make English Muffins again.  I followed the same recipe I used the last time but this time the starter was 100% Durum flour and I used my European style flour from KAF for the main dough.  Similar to last time I used Greek Yogurt (2%) and I added some Cheddar cheese as well.

The end results were exactly what I expected with a nice open crumb and flavor as good as any English Muffin I have had before.

English Muffins Main Dough

165 grams Wild Yeast Water Durum Starter (you can use your regular Sourdough starter at 65% hydration instead if desired)

620 grams European Style Flour (KAF or use Bread Flour with a little Whole Wheat)

300 grams Greek Plain Yogurt (I used Fage 2%)

235 grams Water (85-90 degrees F.)

50 grams Cheese (I used grated Cheddar.  Add in final mix)

26 grams Sugar

10 grams Salt

12 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter and yogurt in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight or for at least 9-10 hours.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

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Wild Yeast Water English Muffins Two Ways

30 Jun

I have been meaning to make some English Muffins for a while now and wanted to try to use my fairly new Wild Yeast Water Starter as the levain instead of yeast.  I tried a recipe I found on The Fresh Loaf last week and unfortunatley it resulted in hockey pucks.  I decided to try a sourdough English Muffin recipe I found on The Fresh Loaf and convert it to using WYW as the starter.  Since I decided to make some extra starter with the WYW I figured I might as well try changing it up a bit and used some Durum flour instead of AP flour and also use some greek yogurt instead of milk as well as some cheese.

I have to say the Durum version with the yogurt turned out much better than the plain milk version with AP flour.  It had a much better rise when baking and turned out more tender and flavorful than the AP version.

All in all, I was very happy with the final result and would definitely make these again, but would use yogurt instead of milk.

Wild Yeast Starter Build 1

75 grams European Style Flour from KAF or AP Flour

75 grams Wild Yeast Water

Mix the flour and starter and let sit covered on your counter for 4 hours and proceed to step 2 or put in the refrigerator until ready to proceed to Build 2.

Wild Yeast Starter Build 2

65 grams European Style Flour or AP Flour

65 grams Wild Yeast Water

Mix in above ingredients with Starter from Build 1 and let sit out at room temperature in covered bowl for 4 – 6 hours.  Either use immediately after 4-6 hours or put in refrigerator and use the next day.

Version 1 English Muffins Main Dough

111 grams Starter from above

240 grams Milk

342 grams European Style or AP Flour

13 grams Sugar

5 grams Salt

6 grams Baking Soda

Semolina or Cornmeal for Dusting

Directions

Mix flour, starter and milk in your mixing bowl and mix for 1-2 minutes to combine.

Cover the bowl and let it sit out at room temperature overnight.

The next morning add the rest of the ingredients and mix for a minute.  Knead the dough either with your mixer or by hand for around 4 minutes, adding additional flour if necessary.  Next roll out the dough to about 3/4″ thickness on your work surface.  You will have to put some bench flour on the work surface to prevent the dough from sticking.  Using  4″ biscuit cutter or can, cut the muffins out and place on a pan lined with parchment paper dusted with corn meal or semolina flour.  You should end up with 5-6 muffins.  If necessary you can combine the scraps and roll out again but you may need to let it rest before rolling.

Cover the muffins with a clean misted or floured towel and let rest for 1 hour at room temperature.

Heat your griddle or heavy skillet to medium or around 350 degrees  and when ready to cook spray some cooking spray on the cooking surface before placing the English Muffins in the pan.

Cover the pan to create some steam and let cook for around 5 minutes or until the bottoms are nice and brown.  Flip and cook another 5 minutes and remove to a baking rack to cool.

Version 2 Semolina English Muffins Main Dough

Ingredients

97 grams Starter from above

310 grams Durum Flour

150 grams Greek Plain Yogurt

100 grams Water (85-90 degrees F.)

26 grams Cheese (I used a mix of Parmesan, Asiago and Fontina)

Follow same directions as in Version 1 but add the cheese on baking day.

Both versions taste great with some butter, jam or cheese.

Enjoy.

This bread has been submitted to Yeast Spotting here at http://www.wildyeastblog.com/

Version 1 Crumb

Version 2 Durum Crumb

Succulents

Oriental Lilies

Cone Flower