Homemade English Muffins
You can't make a true homemade English muffin without using bread flour. It gives the muffins the chewy texture you identify with and love. I've tried many recipes with both AP and bread flour, and this is the best of them all.
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Recipe Summary
Ingredients
Directions
Cook's Notes:
It's best to weigh flour due to inconsistencies in measuring by volume, but if you want to use measuring cups, 21 ounces is 4 1/2 cups.
You can also dust the muffins with farina or polenta instead of semolina.
For a cinnamon raisin addition, add 1 tablespoon ground cinnamon, 1 cup raisins, and reduce the amount of salt to 1 1/4 teaspoons.
Use a fork to split the muffins, not a knife to cut; fork-split muffins have the wonderful nooks and crannies.
You can place the dough into a bread machine on the Dough cycle instead of kneading and letting rise until doubled in size.
