Grilled English Muffins

Grilled English Muffins


Another recipe for your bread maker:


Grilled English Muffins Ingredients:

1 C of milk, room temperature
2 eggs
2 tbsp vegetable oil
1 tsp salt
2 tbsp sugar
3 1/4 C of bread flour
1 1/4 tsp yeast
Cornmeal
Water

Grilled English Muffins Method:

Place all the ingredients except the cornmeal into the bread machine pan as recommended by the manufacturer of your bread machine.
Lock the pan into the machine, close the lid and select the dough cycle.
When the cycle has completed remove the dough to a lightly floured surface.
Cover the dough with a large bowl and let it rest for 15 minutes.
Roll the dough out on a lightly floured board to 1/4 inch thickness.
Sprinkle a little cornmeal over a baking sheet.
Cut the dough into 3 inch circles and place the circles onto the prepared sheet.
Brush the tops of the dough with a little water then sprinkle with a little cornmeal.
Cover the dough and let it rise in a warm draft free place for 35 minutes or until double in size.
Preheat the grill to 500 degrees.
When the dough has raised place the circle on the grill and grill for 7 minutes.
Turn and continue grilling an additional 6 minutes or until golden brown.

Makes 24 Grilled English muffins

These English muffins make wonderful breakfast toast, as sandwich bread or just a little snack in the middle of the day. You can substitute 1 C of whole flour for 1 C of the bread flour if you wish. Be sure to roll out the dough as directed in the recipe. If the dough is too thick the muffins will brown on the outside but not cook on the inside. Also remember to turn the muffins only once during the cooking time and don’t flatten the tops or press down on them when turning or they won’t puff up enough to cut in half.

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