ENGLISH MUFFIN Recipe – How to Bake BREAD Without an Oven –

(orchestral music) – Greetings my beautiful lovelies.

It's Emmy, welcome back.

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Now today, I'm going to bemaking yet another bread recipe.

I am going to be making Englishmuffins, for two reasons.

Number one being I love English muffins.

Number two, you do not need anoven to make English muffins.

Did you know that? I'm going to be cookingthis bread in a skillet or a griddle, in a pan.

If you've got a stove top, you can make English muffins.

Well, you also need flour and yeast, and a couple other ingredients.

I know those are inshort supply right now, but if you have them, you can make this bread.

So, the recipe I'm gonnabe using today comes from my handy dandy “Bread Baker's Apprentice”.

This is by Peter Reinhart.

I love this book.

I love it because it's never failed me.

Every recipe I've ever triedin this book has worked.

I do have a couple other bread books.

So both Elizabeth David and James Beard have recipes for English muffins, or crumpets as they're also known as.

But, Peter Reinhart'sis the most thorough.

So that's the recipe thatI'm going to be using today.

So let me walk you through the steps of how to prepare the dough.

No you can make this in a stand mixer, but if you don't have a stand mixer, you can certainly do this in a bowl, you'll just be kneading the dough by hand.

So in a bowl, or in thebowl of your stand mixer, combine 2 1/4 cups of bread flour.

So, during this period of lockdown, we're not making tripsto the grocery store, so I have all purpose flour, and that's what I'll be using in this recipe, but in the original, Peter requests that you use bread flour.

Then add half a tablespoonof granulated sugar and 3/4 a teaspoon of salt.

1 1/4 teaspoons of instant yeast.

Now instant yeast is not thesame as dry active yeast, so make sure you know whatkind of yeast you have.

Google the conversions depending on what type of yeast you have.

So you're gonna give that a little stir to blend all the dry ingredients.

And then you're gonna addone tablespoon of butter.

And this should be at room temperature.

And then you're gonna add3/4 of a cup to 1 cup of milk or buttermilk.

In this case, I'm usingthis buttermilk product.

It's a powdered buttermilkthat I keep in the refrigerator and you reconstitute with just some water.

I use this because it comes in really hand whenever I have a recipethat calls for buttermilk.

I know some recipes saythat you can use lemon juice combined with milk tocreate your own buttermilk, but I found that kind of hitor miss just in my experience.

So I added my buttermilkslowly to my dry mixture until it formed a wet mass.

You wanna make sure you haveenough liquid to your dough.

You don't want it to be too dry and stiff and then once everything is combined, switch it to dough hook ifyou're using a stand mixer.

If not, turn it out onto asurface and begin kneading.

In a stand mixer, you're gonna knead this for about 10 minutes.

It's gonna be a little bit longer if you're kneading by hand.

So what you're looking for is the dough to reach a temperature of about 77 degrees and it should pass the windowpane test.

This means when you stretch the dough, it should become very stretchy, thin, and transparent.

And light should beable to pass through it.

So this tells you thatenough gluten has formed that you're gonna have theright texture for your dough.

So once that happens, you're gonna take the dough out of the bowl, washyour bowl, oil it lightly, and oil the top of yourdough ball lightly.

Place the dough back inthe oil bowl and cover it.

And you're gonna allow itto rise for its first rise.

And this can take anywherefrom one to two hours, depending on how warm your environment is.

So, once the dough ball has doubled, you're now gonna divide thedough into six equal pieces.

I used a scale and it worked out to be about 80-85 gram balls.

And then you're gonna shapethem by stretching the dough and turning it under.

You're gonna make little balls.

and then you're gonna usethe sides of your hands to kind of pinch androll to kind of tighten the surface of the ball.

Now you're gonna lightly oil these.

Wrap them in plastic wrapand then allow them to proof for the second time.

And this should take anywherefrom 60 to 90 minutes.

And that is what we have here.

And now we are ready to cook.

So traditionally, these arecooked on a griddle or a skillet but you can also cook thesein a 350 degree oven as well.

I love English muffinsfor breakfast sandwiches.

They make great little pizzas.

I just love their serving size and just slathered in butter and hot.

So delicious.

The biggest reason whyI love this book so much is how thorough it is.

For example, so cook thesefive to eight minutes, or until the bottom of the dough cannot cook any longer without burning.

So you really, really want to cook these.

So while this is toasting up, I'm gonna tell you a littlebit about this shirt.

I'm so proud of it.

I designed it.

And all the proceeds fromthe sales of this shirt will be going to charity.

I'm going to be givingit to Give Directly, which is a non-profit organizationthat gives cash donations directly to families andthose that are most impacted by the outbreak.

So I'm so happy to be able to do that and if you can support it, then I'd be so appreciative.

Thanks so much.

And lightly place it onto the griddle.

There we go.

And the thermostat is set for 350 degrees.

Oh I love that sizzle, can you hear that? (bread sizzling) Now this griddle gets really hot.

(Emmy screams) Them cute little buns, look at these! Griddle buns, griddle buns.

Okay.

He said they'll brown really quickly.

Okay, they're browning.

Okay.

All right, so I also set atimer 'cause I wanna make sure I cook these for long enough.

We don't wanna have rawdough in the middle.

But five to eight minutes –it is smelling lovely already.

It smells kind of likepizza dough or something.

It's kind of that toasted, bready, lovely smell.

You can see that they'regetting nice and brown.

Look at that.

So I would be temptedalready to turn these over 'cause they're already getting so golden, but Peter says let it go.

♪ Do do do do ♪ They're so cute.

I love risen dough.

They're just so, (sighs)just wanna kiss 'em and mush 'em and punch'em and kiss 'em and La la la la la la la la.

Okay I'm gonna turn these over now.

It's been five minutes.

Look.

See, that almost looks burnt.

Okay this one, yep.

These look so cute.

Look how puffy they are.

(screams) ♪ Di di di di ♪ ♪ Di di di di di ♪ Look at this one, okay.

Look how chubby theseare, they're so cute.

You ever have Englishmuffins so chubby before? They've browned as much asthey can brown without burning.

Now we've transferredthem to a baking sheet.

We're gonna put them in a 350 degree oven for five to eightminutes just to make sure that the middles of ourmuffins are completely cooked.

Now if you don't have an oven, you would turn the heat down to low and take a pot lid and placethat on top of your muffins to kind of create an oven to finish the cooking processof the English muffins.

All righty, I am back and look at my beautiful English muffin! Isn't it gorgeous? I have to admit, I have notwaited the requisite 30 minutes because I need to eat this! This is warm and beautiful, so let's use our fork, pop this open, get some butter on it.

Yeah, bup bup bup bup bup.

I am so excited about this.

Let me take my fork.

I'm gonna go all around the perimeter.

Oh this is hot.

And what this does is it creates a nice little ragged surface, as opposed to if we cut this with a knife, which will make it nice and smooth.

If we use a fork, we'll get all, oh! Are you seeing this? Isn't that gorgeous? Yes.

Slather that with some butter.

All righty.

The moment I have been waiting for.

Let's give the English muffin a taste.

Itadakimasu! (bread crunches) Mm.

Mm.

That's lovely.

The warmth of the English muffin completely melted the butter.

It falls into all thoselittle holes and valleys that we created.

The bottom has a slight bit of crispness.

The crumb is chewy.

And soft.

Delicious.

I can't wait to see howthese will toast up tomorrow.

All righty.

Let's have one of myother favorite things.

Let's have it with some honey.

Drizzle this onto the muffin.

Now this is honey from my own hives.

All righty.

Give thanks.

The bread has a lovely yeasty flavor, but the texture is so nice.

It's very moist and the crumbis slightly chewy and just.

It's just, mm.

So there you have it.

That's how you can makehomemade English muffins.

Absolutely delicious.

A cinch to make.

You can make 'em on a skillet, make 'em on a griddle.

You don't need an oven.

An oven does help to cookthem at the very end, but certainly not required.

Just put a lid right on topof your griddle set on low, give 'em a couple flips.

In five to eight minutes, you'll have perfectlycooked English muffins.

Wait a few minutes before you eat them.

Thanks so much for watching.

I hope you guys enjoyed that one.

I hope you guys learned something.

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com, that'sbetterhelp, H-E-L-P.

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Toodaloo, take care.

Bye! (upbeat dance music) (Emmy belches).