English Muffins

by: Chef Ed Richardson

Compatible Wolf Appliances:

Introduction

Homemade bread is not only an elevation of flavor but is also a rewarding feat for any home chef. Feel free to make these English muffins thicker or thinner, depending on preference. Serve with jam, butter, avocado, smoked salmon, cream cheese, or as a base for eggs Benedict. The possibilities are endless.

Yeilds
14
Servings
Prep Time
1
hour
Cook Time
15
minutes

Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 1/4 teaspoons instant or fast acting yeast
  • 1 teaspoon salt
  • 2 tablespoons sugar
  • 3/4 cup milk
  • 1/2 cup water
  • 3 tablespoons butter
  • 1 large egg, room temperature
  • cornmeal or semolina flour for dusting

Instructions

Warm the water to about 110°F. Combine the warm water, sugar, and yeast in a bowl or glass measuring cup and stir together. Set aside for 5-7 minutes or until a foamy head develops. Warm the milk to about 110°F as well. The water and milk, when heated properly, should feel slightly warm to the touch, but not hot.

While the yeast wakes up, combine the flour and salt in a bowl and whisk together.

Add the egg, milk, yeast mixture, and melted butter to the flour. Using your hands, slowly combine until an elastic, smooth dough has formed. If using a stand mixture, combine the ingredients on low speed for about 7 minutes with the paddle attachment.

Transfer to a large, oiled bowl. Set the Wolf Convection Oven to Proof Mode at 90°F and allow the dough to proof until it doubles in size, about 45 minutes.

Transfer the dough to a floured counter and gently spread out the dough. Use a rolling pin to gently roll the dough to the desired thickness. Line two baking sheets with parchment paper and sprinkle with cornmeal or semolina flour.

Use a round cutter or cup to cut the muffins and gently transfer them to the prepared baking sheets using a spatula. Re-roll the scraps and continue cutting until the entire dough is used up. Cover loosely with a warm, damp towel and let sit for about 15 minutes. Preheat the Wolf Griddle to 350°F.

Sprinkle the griddle with semolina flour. Carefully place 3-4 muffins on the griddle and cook for about 3-5 minutes until lightly browned. Carefully flip and cook for another 3-5 minutes, depending on how thick the muffins are. If on the thicker side, they may need more time. Prepare a tester muffin if unsure about the cooking time. If the middle is still a little doughy, place them in the Wolf Convection Oven and bake at 350°F for an additional 5 minutes to finish the cooking process.