English Muffins ~ No Bake, Skillet Bread
Prep time: minimum of 1-1/2 hours (for the starter) + 1-1/2 hours or overnight for the dough | Frying time: 7-8 mins per batch | Yield 12 small bun shaped muffins
For the dough starter (to be made at least 12-24 hours before making the muffins)
- 3/4th cup all purpose flour
- 1/2 teaspoon instant yeast
- 1/2 cup warm water
For the muffin dough:
- 1 cup (240 ml) warm milk
- 1 teaspoon instant yeast
- 2 tablespoons sugar
- 1 teaspoon salt
- 2 tablespoons unsalted butter, softened at room temperature
- 3 – 3-1/4 cups all purpose flour (plus extra for dusting)
- cornmeal, polenta, semolina or rice flour
- butter (2-3 teaspoons per batch)
1. First prepare the dough starter at least 24 hours before you intend to make your muffins. Place all the ingredients mentioned under ‘For the dough starter‘ in a bowl that is big enough to accommodate the mixture when it has doubled in volume. Mix everything vigorously for a minute. Cover with an oiled cling wrap and place it in a warm place of your kitchen. Keep the dough starter anywhere between 1-12 hours to ferment
2. When the dough starter has fermented, transfer it into a large mixing bowl, add the warm milk and yeast and mix everything vigorously with a whisk until you get a cloudy, almost frothy mixture.
3. Add the sugar and butter and mix well. Then add the flour in parts and mix with your hand until you get a rough dough.
4. Turn out the dough onto a clean working surface dusted with a little flour. Knead for 5-6 minutes or till smooth. Place the dough in a bowl and cover with cling wrap. At this point you can either place the dough in the fridge for an overnight rest (if you intend to make the muffins for breakfast the next morning or you can carry on and let the dough rest until it doubles in volume, about 1-1/2 to 2 hours.
5. When the dough has doubled, turn it onto a work surface and divide it into 12 equal pieces and gently shape into round balls and flatten them. Place them onto a baking sheet dusted with cornmeal/semolina or rice flour. If you have muffin rings you can use them and place the dough balls inside these rings to get a perfect shape. Dust some more cornmeal on top of the muffins
6. Let the dough rise for another 30-40 minutes (or about 1-1/2 to 2 hours for dough that was refrigerated.
7. Heat a heavy based non stick/cast iron or stainless steel frying pan/skillet and grease it with the butter (just enough to prevent the dough balls from sticking). Maintain the heat on a medium and place as many dough balls as you can comfortably accommodate. Reduce the heat to a medium low or low and fry on both sides till golden, about 7-8 minutes in total. Take care to see that the skillet is not very hot or the outside will burn before the inside is cooked properly. Cover the pan with a dome shaped lid if required to help cook them faster.
8. Remove and let them cool slightly on a wire rack, then cut them horizontally and serve warm, slathered with butter or jam or as a side to fried or poached eggs.
The #BreadBakers theme this month is Overnight Breakfast Breads. This includes yeasted breads that you prepare the night before then bake in the morning as well as quick breads that you prepare ahead of time then mix and bake in the morning. December is a busy time for celebrations and getting together with family and friends. It is always nice to think ahead and to make dishes ahead of time so that you– the baker– can enjoy the fruits (or breads!) of your
labor with your loved ones.
Here is what the group is sharing today, enjoy!
- Braided Holiday Stollen from A Day in the Life on the Farm
- Bran Muffins from Cali’s Cuisine
- Christmas Morning Muffins from Food Lust People Love
- Christmas Morning Sticky Buns from Sara’s Tasty Buds
- English Muffins from Ruchik Ranhap
- Fruity Butter Bread from Magnolia Days
- Gingerbread Breakfast Loaf from Cindy’s Recipes and Writings
- Herbert’s Traditional Overnight Bread Loaf from G’Gina’s Kitchenette
- Old Fashioned Doughnut from Cooking Club
- Onion Bagels from Karen’s Kitchen Stories
- Overnight Apple Fritters Monkey Bread from I Camp in my Kitchen
- Overnight Belgian-Style Yeast Waffles from A Baker’s House
- Overnight Breakfast Pizza a la Jim Lahey from The Schizo Chef
- Overnight Cranberry Swirl Bread from From Gate to Plate
- Overnight Pull-apart Brioche Cinnamon Roll Bread from Hostess at Heart
- Overnight Sticky Pecan Bread from Cook’s Hideout
- Stollen Muffins from Baking in Pyjamas
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.
We take turns hosting each month and choosing the theme/ingredient.
If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to firstname.lastname@example.org.