English muffins are something I’ve always wanted to try to make, but was mildly too terrified to do so. After finding this recipe from Foodess, I was much less intimidated and just happen to have all the ingredients.
I definitely haven’t mastered it yet to get just the right the amount of bubbles and fluffiness, but I’m getting close. It’s a recipe that’s easy enough to try on a whim, so I’m going to keep at it until I’ve mastered it.
When I tried it for the first time, I dusted the pan with a bit too much cornmeal. The cornmeal cooks and browns really quickly, so I’d try to just dust the pan in little rounds where you’ll place the muffins to cook. The first time I also had the heat on a bit too high and couldn’t cook the muffins in the pan long enough for them to sufficiently puff up. This time, I lowered the heat to 4-5 on a dial of 10 and cooked for three minutes on each side. I also accidentally let the muffins rise too long for the second time, which meant that they were touching, hard to get apart to move into the pan, and started to deflate with when moved. A minor oversight on my part. Definitely only let them rise for 20 minutes on the baking sheet before baking them in the pan, and make sure they’re well spaced.
1½ cup skim milk
¼ cup butter
1 egg, beaten
¼ cup plain yogurt
4 cups all purpose flour
1 tbsp granulated sugar
2 ¼ tsp yeast
1 ½ tsp salt
Cornmeal, for dusting skillet
- Microwave the milk until it begins to simmer. Stir in butter until melted. Once mixture has cooled, add beaten egg and yogurt.
- Mix together the flour, sugar, yeast, and salt in the bowl of a standing mixer. With mixer speed on low, slowly add milk mixture. Beat until just thoroughly combined. Dough will be very wet. Cover with saran wrap and place in a warm spot to rise for one hour or until doubled in bulk.
- Turn out dough onto a floured surface. Lightly flour the top of dough, and pat down until it is about ½ inch thick. Use a floured 3” biscuit cutter (or a upside-down drinking glass) to make rounds. Gather up scraps of dough and repeat. Use a floured spatula to pick up the English muffins as you go, and set them aside to rise for 20 minutes.
- Preheat oven to 400F and heat a skillet (or two) over low-medium heat (may a 5/10 on the temperature dial). Dust skillet where you will place each muffin. Place English muffins 1 inch apart in skillet and cook 3-4 minutes, until golden brown on bottom. Flip and cook another 3-4 minutes on other side. Transfer to baking sheet as they’re done. Once all English muffins have been browned, bake for 7-10 minutes, until they sound hollow when you tap their tops.
This is the recipe story of the barrel of apples that never ended…
I was lucky enough a few weeks ago to get the chance to go apple picking. I don’t think I’ve even actually been before – I have some faint memories of it, but pretty sure it may have just been a dream •_•
For some reason, I thought that half a bushel wouldn’t be enough… Little did I know they’d last for two solid weeks of baking. Apple sauce. Pie. Crisp. And a new favourite, apple pull-apart bread.
I adapted the recipe from this one on from Baked by Rachel. Wonderful recipe. Easy to follow. Turned out perfectly.
3 1/4 – 3 1/2 cups all purpose flour
1/4 cups brown sugar
3/4 tsp cinnamon
2 1/4 tsp yeast
4 tbsp melted butter
1/4 cups warm water
1/2 cups brown sugar
3/4 tsp cinnamon
1/2 tsp vanilla
3 tbsp butter, melted
2 cups apples, sliced thin
Make it happen:
For the dough, combine the dry ingredients. In a measuring cup, combine the wet ingredients. Put the mixer on low, then slowly add the liquid ingredients. The dough will form into a ball as the ingredients mix. Add additional flour if the dough is too sticky.Cover the bowl and wait for the dough to double in size.
To prepare the filling, peel, core and thinly slice the apples. Roll out dough in a long rectangle. Cover with cinnamon filling, then layer with apples. Add layers. Cut chunks to layer into the loaf pan. All the dough to rise for another 30 minutes.
Bake at 350F for about 45-55 minutes.
Enjoy. Enjoy. Enjoy!
Workplace celebrations are a perfect excuse to bake. I can test out a new recipe and don’t have to worry about having leftovers. This was a great recipe to try for my first coffee cake – simple, few ingredients, and rather quick.
Here’s what you’ll need and how it’s done:
• ¾ cup white flour
• ½ cup brown sugar
• 1 tsp cinnamon
• ¼ cup butter, melted
• ½ butter, room temperature
• ½ cup sugar
• ¼ cup brown sugar
• 1 egg + 1 egg yolk
• ½ sour cream
• 1 tsp vanilla extract
• 1⅓ cups flour
• 1 tsp baking powder
• ¼ tsp baking soda
• 1 pinch of salt
• Several dashes of cinnamon
For the topping, mix the dry ingredients, then stir in the melted butter. Mix until well blended.
For the cake, cream together the butter and sugars. Add the egg and egg yolk, mix. Add the sour cream and vanilla, mix. Mix the dry ingredients together, then add them to the wet ingredients. Stir until just blended. Add the topping.
I added a layer of wildberry jam between the batter and the topping. Fresh blueberries would be another excellent option. Lots of possibilities!
Bake at 350°F for ~20 minutes for cupcakes / ~35 minutes for cake (8 inch pan), or until a tester comes out clean.
The recipe has been adapted from Anna Olson’s book Back to Baking.