I recently found this YouTube channel – Kitchen In the Shire, starring Renee!
Renee has some pretty terrific baking and cooking ideas and recipes, and this is one of them. I can attest to it, because I made these English muffins yesterday. They exceeded all expectations, and are at least ten times better than anything you can buy at the store.
I never made English muffins before yesterday afternoon.
I followed her instructions almost exactly, with two exceptions: I used bread flour instead of all-purpose flour, because I was low on the AP, and I used SAF brand Instant Gold package yeast, which is meant for use in enriched doughs (with sugar, eggs, milk etc.). As an aside, I bought this yeast (one pound bag) several years ago and keep it in the freezer. It is still very active!
IMPORTANT: I weighed my flour. If I measure, I have a tendency to use too much.
My results?
The muffins are puffy, golden and delicious, just as promised! The cooking is tricky, because you have to maintain a proper temperature. I used a heavy-bottomed non-stick 12″ skillet on a gas range, and liquid coconut oil as the fat. If anything, the temperature I used was a bit lower than ideal, and it took a little longer to cook them. When they were cooking they puffed up almost like tennis balls!
Here is a picture of my finished muffins. They don’t look nearly as good as they actually are; you can’t really see how high they rose. I toasted some this morning for breakfast, and boy are they ever good tasting!
Stella's Place 
Well done, Stella!
I’m familiar with this series and Renee’s thorough, but not fussy.
I need to try these.
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Worth the effort. Mine aren’t as beautiful as hers, but they are delicious.
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They look very good. I’ll have to try those soon. I used to use English muffins to make a very delicious and filling breakfast treat. Mix chopped boiled eggs, ham, and seasonings in a spreadable cheese, top the bagels and broil in the oven.
How long did they take to make? Obviously, I haven’t watched the video yet.
I just indulged myself by buying some bagels and hamburger buns (sourdough) from the lady who supplies me with all my fermented foods. I meant to ask her if she boils that bagel dough. Pretty sure she does, it’s a very delicious bagel.
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The first rise is 1-1/2 hours, 15 minute rest, shape and 30-minute rise. If you make them thick, cook time is a total of about 20 minutes (10 minutes on each side). My new counter oven has a proofing setting!
I’m telling you, these are really worth making.
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Nice job!
They look great! Nice rise!
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Thanks for visiting! Mine will look better next time – and there WILL be a next time.
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