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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Old Fashioned English Muffins

This recipe makes for impressive, crusty, cornmeal-coated English muffins that uses a 4-hour starter (or overnight). Don't overlook these just because they use a starter. It's child's play and this recipe makes grainy, rustic, amazing English Muffins (versus the commercial ones at the drive-thru). All you need is a nice, large cast iron pan to bake them on. They freeze beautifully.

Four hour starter:
2 cups warm water
2 cups unbleached all-purpose flour
1/2 cup whole wheat flour
3/4 teaspoon instant yeast

2 cups  water, room temperature
3/4 cup warm water
1 teaspoon instant yeast
3/4 cup simmered milk, cooled
2 cups unbleached bread flour

All of the Sponge mixture
4 cups (approx.) unbleached bread flour
4 tablespoons honey
2 1/2 teaspoons salt
4 tablespoons dry buttermilk or milk powder 
2 tablespoons corn flour or cornmeal
1/4 teaspoon cinnamon

For the starter, in a medium bowl, stir together water and yeast. Let stand a couple of minutes to dissolve yeast. Stir in all purpose flour and whole wheat to make a thick batter. Cover and let stand 4 hours (or overnight)

For the sponge, in a mixing bowl, stir together 2 cups of starter, warm water and dry yeast and allow yeast to dissolve for a couple of minutes. Stir in milk and bread flour to make a thick batter. Cover with plastic wrap and let stand 1 hour.

For the dough, stir down sponge/batter and add the remaining starter, flour, honey, salt, buttermilk powder (optional) corn flour and cinnamon. Knead to make a soft batter (about 5 minutes).

Cover and let rise until almost doubled in bulk. Gently deflate dough. On a work surface sprinkled with cornmeal, roll or pat out to a three quarter inch thickness. Cut into 3 1/2 inch rounds using a cookie cutter. Place on a baking sheet, cover lightly with plastic wrap and let rise until almost doubled (about 45 minutes).

Heat a cast iron pan (medium heat). Sprinkle cooking surface with cornmeal. Gently arrange muffins to fit. Bake until bottoms are browned, about 5-8 minutes. Turn over and do remaining side, reducing heat if muffins are browning too quickly.

Cool well and split with the tines of a fork.

Makes 14-16 English Muffins. They freeze well.

For more "holey" muffins, the dough must almost be a batter. Muffin rings can be purchased in a kitchen supply store - or, you may use large tuna cans (tops and bottoms removed). The rings support the loose batter and allow the muffins to retain their shape as they rise and bake.

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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