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Homemade English Muffins

January 29, 2018

Homemade English muffins are easier to make than you think and they are cooked right on the stove-top instead of the oven. Use a very heavy skillet with a tight fitting lid when "baking" them o the stove, and be sure to keep the temperature moderately low so that they cook all the way through. After they are finished 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 Farina (Cream of Wheat)

2 ½ cups Texas Pure 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 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 up the dough, roll 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 to raise 30-40 minutes. 

 

Lift the muffins carefully onto a cast iron skillet or a thick bottomed skillet and cook over very moderate (medium low) heat for 5-7 minutes until pale gold underneath. Turn and cook the other side 5-7 minutes as well. Use a tight-fitting lid to ensure proper baking.  Clean out 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, pull the top and bottom slightly apart.

 

 

 

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