English Muffins – Eggs Benedict Part 2
A while ago I showed you how to perfectly poach an egg, as step 1 to making eggs Benedict.
Finally, it’s the English muffins turn, the classic base for eggs Benedict! Alternatively, they are also incredibly luscious drenched in butter and heaps of honey or jam.
They are great made ahead and freeze well.
I am giving you step-by-step photo instructions from Rachel Allen’s English Muffins recipe from her recent cookbook “Bake”.
P.S. Hollandaise sauce recipe to follow in the next coming days.
English Muffins
- 500g strong white flour
- 1 teaspoon salt
- 350ml milk
- 2 teaspoons caster sugar
- 1.5 teaspoons dried yeast or 15g fresh yeast
- or 1x7g sachet fast acting yeast
- Ground rice/Rice flour, for dusting
The Nitty Gritty
sift flour and salt into a large bowl
heat the milk in a saucepan until it is warm, then stir in the sugar and yeast. Let it stand for 5 minutes or so until the mixture is frothy. If using the fast acting yeast, there is no need to let the mixture stand.
Pour most of the liquid into the dry ingredients and mix to a soft but now wet dough. Knead for about 6-8 minutes by hand or in an electric food mixer with the dough hook attached until the dough is smooth and slightly springy.
Place the dough in an oiled bowl, cover and leave in a warm place for approximately 1 hour or until it has doubled in size.
knock back the risen dough and knead again for 2-3 minutes, then cover again, and leave for a further 30 minutes.
Meanwhile, dust a baking tray with ground rice or rice flour (US).
Without knocking back the dough, roll it on a work surface dusted with ground rice into a log about 20cm (8in) long.
Cut the log into 10 slices, each approximately 2cm (3/4in) thick and place on the prepared baking tray, cut side down.
Dust the top with ground rice then, using the palm of your hand, flatten them slightly so they are just about 1.5cm (5/8in) high.
Cover again and leave to rise for about 3o minutes.
Meanwhile, place a heavy cast-iron (if possible) grill pan or frying pan over a medium heat to heat up. When the pan is moderately hot, reduce the heat to very low and cook the muffins (using no oil or butter) about four at a time for approximately 10 minutes on each side. When they are cooked, they will be golden brown on both sides and will sound hollow when tapped on the base.
Once they are cooked, remove from the pan and wrap in a clean towel while cooking the remaining muffins- this way they will not get too crusty.
This are simply beautiful and I am going to use your recipe and instructions to make my own. Really really great English Muffins!
Omigosh. Those look as perfect as can be, Bethany. Very well done. Now I’m craving those eggs benedicts…
Ils sont superbes, très réussis!!! Bravo!
Yuum my favorite thing!!!
i wish i was there when you made these… they’re so appetizing
Jamie-Thank you
Manggy- Thanks for stopping by. I’m posting it this week
Palaisdelys- Merci beaucoup!
Mela- Yalla the hollandaise is soon to follow habibi x
Eli- make them now
Oh wow. English muffins from scratch. You kick ass, girl! They look perfectly.. err. perfect!
Amazing…though everyone has tried bread at home, for some reason I never imagined English Muffins from scratch, and nothing holds butter and jam like all these little pockets!
really? honestly speaking, Eggs Benedicte are one of the wonder of the Culinary World (at least in mine), and half of that achievement is because the exquisite and unique English Muffin. You make look the process so easy with your step by step recipe. I hope to try it soon.
Who knew something I love so much, could be so easy to make. thanks! -tc
use an electric griddle to bake all the english muffins at once – makes it easy to keep a consistant temp – I haven’t made these in a long time but used to make a large batch of them monthly and freeze those that wouldn’t be used within a few days – Makes a great bun for a burger with mushrooms and swiss – Yum! – have to get that griddle back out!
Wow! Thanks for sharing this! After reading the recipe I decided I had to try it and I did so immediately. It does take a long time (I am finishing cooking them right now) but my goodness, they are so delicious!
I’m not a particularly experienced baker so I was a bit worried throughout. My dough was very wet and I added at least 1/2 a cup of flour while kneading. I was also confused by the step that reads “Pour most of the liquid into the dry ingredients.” I used all the wet ingredient except for maybe a tbsp.
Anyway, it all worked out and I will be using this recipe indefinitely – yum!
stunning pics…
The recipe by itself is gorgeous. I will try it for sure, thank you.
Can you explain how do you freeze them if you need to keep them longer. I mean i don’t get do you freeze already fried ones or not?
Thank you in advance, hope you will reply.
Thanks for stopping by!Best to freeze already cooked ones and then remove and pop in the toaster or in the oven for use.
Bethany, I just discovered your blog and it is fantastic, I am of Lebanese origin living in San Jose CA. What is strong flour? never heard of it? is it like bread flour?