This week's recipes from the L.A. Times Test Kitchen
Have you ever thought about making your own English muffins?
A warm, freshly made English muffin has the subtle tang of yeast-risen dough and a golden-brown crust. Split it open and the crisp exterior gives way to the most delicate interior, light as air, yet slightly chewy, full of peaks and crevices — those magical "nooks and crannies," made even more magical when the muffin halves are toasted and all but drowned in butter or jam.
Sure, you can find the standard packaged varieties at your grocery store. Maybe you even know of a bakery that makes them from scratch. But have you ever tried to make them yourself? It's not as hard as you might think, and there is nothing like the flavor of a muffin fresh off the griddle.
Some bread flour, a touch of sugar, salt and yeast will get you started. Add some melted butter and milk and you're well on your way! Continue reading below for a quick step-by-step on making your own English muffins.
This week's recipes include:
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Photo: Glenn Koenig / Los Angeles Times
1. After the dough is proofed, divide the dough into 12 equal portions. Roll each portion into a ball.
2. Roll the balls to coat with a light layer of cornmeal, then gently flatten.
3. Flatten each ball into a disk about 3 1/2 inches in diameter. Set the disks aside to rise for 15 to 30 minutes while you heat the griddle.
4. Cook the disks over gentle heat on one side until the muffins are partially baked through and the crust is golden-brown (5 to 7 minutes), then flip and cook on the other side until done (an additional 5 to 7 minutes). Cool the English muffins on a rack slightly before serving.