English Muffins

Question:  How are english muffin companies able to package up cardboard and sell it on store shelves and actually make a profit?  I have this image of Thomas' executives laughing hysterically that they are actually able to sell junk to consumers who have never had a homemade english muffin and don't know the difference.  Even smothered in 10 pounds of butter, the store bought version is a mockery of the real thing.

ingredients

I know I tend to have a strong aversion to packaged goods in the middle aisles but this one is particularly ridiculous.  Kind of like all breads, pasta, cookies, and any other snack made by a bunch of scientists in a lab, don't eat it...life is just too short.  I mean, look at the ingredient list for the homemade version - six.  Six!  Here are the ingredients of the store bought version:

ENRICHED WHEAT FLOUR [FLOUR, MALTED BARLEY FLOUR, REDUCED IRON, NIACIN, THIAMIN MONONITRATE (VITAMIN B1), RIBOFLAVIN (VITAMIN B2), FOLIC ACID], WATER, FARINA, YEAST, SALT, SUGAR, CALCIUM PROPIONATE AND SORBIC ACID (TO PRESERVE FRESHNESS), SOYBEAN OIL, WHEAT GLUTEN, GRAIN VINEGAR, SOY LECITHIN, SOY, WHEY (MILK).

I rest my case.

before proofing

ready to cook

pan first, then to the oven

final product

Recipe adapted from The Bread Baker's Apprentice, Mastering the Art of Extraordinary Bread:

Ingredients:

2 1/4 cups unbleached bread flour

1/2 tablespoon granulated sugar

3/4 teaspoon kosher salt

1 1/4 teaspoons instant yeast

1 tablespoon unsalted butter at room temperature

3/4 to 1 cup buttermilk, at room temperature

Method:

Stir together the flour, sugar and salt in the bowl of an electric mixer with a whisk.  Stir in with a paddle attachment the salt, butter and 3/4 cup buttermilk.  The combination should come together in a ball.  If there is still loose flour in the bowl, pour in some more buttermilk until it all comes together.  Mix on medium speed with the dough hook for about 8 minutes.

Lightly oil a large bowl with PAM or flavorless oil.  Place the dough into the bowl and cover with plastic wrap.  Let the dough rise at room temperature for 60 to 90 minutes or until the dough doubles in size.

Divide the dough into 6 equal pieces at each about 3.5 ounces.  Shape each piece into the size and shape of a hockey puck.  Line a sheet pan with parchment paper and oil and sprinkle with cornmeal. Place the pucks on the pan with a few inches of space between each.  Proof again for 60-90 minutes until they are double in size.  Since it was cold when I did this, my proofing took about two hours until they were the size I wanted them to be.

Heat a non-stick large skillet and spray with PAM.  Also, preheat the oven to 350°F.  You can either use a pizza stone in the oven or a sheet pan with parchment paper on the middle shelf.

Using a metal spatula, transfer 3 of the muffins to the pre-heated pan on the stove.  Cook on each side for 5-8 minutes being careful not to burn either side.  Lightly life them up every so often to make sure they are not burning.  Once they are cooked on the stove on each side, transfer them to the pizza stone or the sheet pan and bake in the oven for another 5-8 minutes.  

Transfer the finished muffins to a cooling rack and feel free to dig in after about 15 minutes.  I can store these in the fridge in a air tight bag or container for 3-5 days and about 2 weeks in the freezer.  Make sure you toast them if they are just coming out of the fridge and bring them to room temperature and then toast if they are coming out of the freezer.