Ingredientes para English Muffins 2
- All Purpose Flour
- Active Dry Yeast
- 1 cup warm water (105-115°F)
- 1 cup milk
- 2 tablespoons unsalted butter
- 1 teaspoon salt
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this English Muffins 2? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar English Muffins 2
- Activate yeast: In a large bowl, combine 1 cup warm water (105-115°F) with 2 ¼ teaspoons active dry yeast. Let stand for 5-10 minutes until foamy.
- Scald milk: While yeast activates, heat 1 cup milk in a saucepan until small bubbles form around the edges. Remove from heat and stir in 1 teaspoon salt and 2 tablespoons unsalted butter. Cool to lukewarm.
- Combine wet ingredients: Add the activated yeast mixture to the lukewarm milk mixture and stir to combine. Gradually add 2 cups all-purpose flour, mixing until a smooth dough forms.
- First rise: Cover the bowl and let the dough rise in a warm place for 1 hour, or until doubled in size.
- Add remaining flour & knead: Gently stir in the remaining 1 cup all-purpose flour. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Second rise: Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place until doubled in bulk (about 1-1.5 hours).
- Shape the muffins: Roll out the dough to about ½ inch thickness. Using a 3- or 4-inch round cutter, cut out as many muffins as possible. Re-knead scraps and repeat until all dough is used.
- Third rise: Place the cut muffins on a lightly floured baking sheet, cover, and let rise until almost doubled (about 30-45 minutes).
- Optional: Sprinkle the muffins with cornmeal before baking.
- Bake: Bake in a preheated oven at 400°F (200°C) for 7-10 minutes per side, or until golden brown and the tops sound hollow when tapped.
- Cool & serve: Let the muffins cool completely before splitting and serving. The centers will be slightly gooey. Split with a fork or knife and toast if desired.
- Storage: Store leftover muffins in an airtight container or individually wrapped in plastic wrap in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
0g
Fat
12g
Carbs
12g
