Here is my recipe for English muffins, they’re baked instead of griddled as it’s hard to cook them in a frying pan without them burning. I originally tried using a higher proportion of regular fiberflour but the muffins came out too heavy. IMO adding a little wheat gluten improves the texture but you could leave it out and sub with more fiberflour instead. Make sure the muffins have cooled before slicing otherwise the centres will have a doughy texture. I’ve given the method for kneading by hand but you can of course use a stand mixer or bread machine dough setting for ease.
250g ultrafine fiberflour
40g regular fiberflour
10g wheat gluten
7g easy bake yeast
4g salt
1 tbsp sweetener e.g. erythritol
1tbsp soft butter
1 medium egg, lightly beaten
Approx 220ml milk, warmed slightly
1. Place the fiberflours, wheat gluten and easy bake yeast into a large mixing bowl. Add the salt, sweetener, butter and egg, then mix in enough milk to form a soft dough.
2. Turn the mixture out of the bowl onto a surface dusted with UF fiberflour and knead for around 10 minutes.
3. Tip the dough onto a silicone baking mat dusted with regular fiberflour, roll dough out to around 2cm thick. Cut into rounds, rerolling dough as necessary. You should get 6-8 muffins. Alternatively divide dough into 6-8 balls and roll out. Cover with a clean tea towel or plastic bag and leave to prove for around an hour until doubled in size.
4. Preheat the oven to 160 deg C.
5. Brown the proved muffin dough in a dry frying pan over a medium heat for one minute each side, handling them gently so you don’t knock out the air. Transfer them to a baking tray lined with baking paper or silicone mat and bake for around 15-20 minutes until cooked through.
Uncooked dough after proving -
After baking -
Yes all the same stuff
Really does look like a scrumptious sandwich. Love the look of the crust as well.
Thanks for posting, really appreciate it, Cheers, Gerry
As I never have milk in the house but always have sour cream or creme fraiche, I tried a mix of half sour cream half water whisked together, upped liquid to approx 250 ml, Warmed sour cream/water mix for 1 min in microwave, mixed in yeast and stood jug on aga for about 15 mins until yeast bubbling, also addEd a good dose of chia seeds. Combine all ingredients in my kenwood mixer with dough hook and knead for 10 mins, as the dough is softer using this method it’s easier to shape the loaf ( using the bake with jack loaf shaping method) place in 2lb loaf tin, cover with elasticated plastic topper so loads of room for expansion, and prove in aga, just above pilot light setting for an hour, bake at 160 fan for 25 to 30 mins, delightful soft loaf.
That looks superb.
Muffin mix with added chia seeds made into a divine soft loaf, I’ve experimented with mixing the warm milk and yeast and letting it start to bubble, then adding to the rest of the ingredients and proving at a slightly higher temperature, sure gets a good rise! Loaf pre shaped by “bake with jack” technique, for a loaf tin, before going into proving oven for an hour this is a 2lb loaf tin with same quantity of mix as in original receipe
I also use the shaping method to provide “tension” that you use when making normal bread rolls, seems to improve the rise and shape, once divided into balls I then have a “top” and bottom of the roll, tucking underneath all the way round quite a few times so you create a stretched top surface, difficult to explain, I follow “bake with jack” on YouTube and Facebook, he gives really good instruction on improving your baked goods
Any pictures Rachel?
We love this receipe, I also use it divided into four and shaped into bread rolls, rise for an hour and omit the browning stage and bake as breadrolls, great size for a burger and very soft, usually need 20:to 25 mins in oven as double the size of the muffins, don’t know if it’s the vital wheat gluten, and I prove them in my aga which is just on pilot light setting, for an hour covered, but get a great rise out of them
I’ve just tried these and they are absolutely delicious. I made a batch and froze them, and they remained delightfully soft and tasty. Very impressed
I’ve just tried these and they are absolutely delicious. I made a batch and froze them, and they remained delightfully soft and tasty. Very impressed
So you reference Wheat Gluten, is that the same as Wheat Gluten Flour?
Regarding the rise time for yeast dough: I have taken time lapse video several times now and there is no doubt it stops rising after an hour.
Another masterpiece, nice job. My only comment is in my experience you can't get a double rise with fiberflour, just not enough carb to feed the yeast, an hour rise is all I have been able to get. Try forming your muffins (rolling out and cutting, or flattening dough balls) right after the kneading. Then let rise in your rubbish bag for an hour. Then brown and bake.