Homemade English Muffins
Former chef on the STEPHEN TABER, Aimee LePage shared this recipe. She writes, “This recipe was inspired by The Bread Baker’s Apprentice. I made these on the first sail, hoping to make a funny joke to Captain Noah that implied that I was planning to make these finicky muffins all season. The joke was on me, however, when I saw how much everyone enjoyed them. I made English muffins on our final morning every trip, finding that they are actually much easier to make than I had first thought. Over the summer, I adapted the recipe a bit making them “Taber” English muffins.”
Ingredients:
5 cups all-purpose flour (or a bit more if needed)
1 Tbsp yeast
2 Tbsp sugar or maple syrup
3 Tbsp butter, softened
2 tsp salt
1 ½ cup whole milk at room temp
½ cup warm water
Cornmeal as needed
Canola oil as needed
Dissolve the yeast in warm water and allow it to bloom. Add sugar, milk, and softened butter and mix thoroughly. Add salt then begin adding flour slowly. Only add all of the flour if need. The dough should be soft but not sticky. Knead on a flat surface for 10 minutes, using a bit more flour to keep it from sticking. If using a mixer with a dough hook, watch to see if it gets tacky, and add a touch more flour if needed. The dough should be stretchy and pass the “windowpane” test: take a small piece and stretch it. If you can see light through it without it tearing, it is ready to go. Lightly oil a large bowl and transfer the dough, rolling it to coat it in oil. Cover with plastic wrap and allow it to rise until doubled in size.
Prepare a baking sheet by sprinkling a thin layer of corn meal. Turn dough out onto a flat surface. On the TABER we use a canvas square from leftover sail trim. Using a pastry knife, cut into 12 equal pieces. Round pieces out and place on a baking sheet. Sprinkle more cornmeal on top of each piece of dough, lightly spray with canola oil and loosely cover with plastic wrap. Allow it to rise from an hour or so or until the dough nearly doubles in size again. If the surface of the dough appears dry, spray with more oil.
Heat a cast iron skillet over medium heat. Spray lightly with oil, then carefully transfer the dough over. Move around every couple of minutes by rotating the pan. After four minutes, take a peek at the bottom. You want the muffins to be a deep brown, which may take up to 7 or 8 minutes. Carefully turn over and cook to the same darkness. Transfer back to baking sheet and bake at 350 degrees for 8-10 minutes. Cool completely then slice in half or split with a fork. I like to re-toast the center with butter and eat with a soft-boiled egg, bacon or hash and hollandaise.
Category: Food and Recipes
