#BrunchWeek: English Muffins

This post is sponsored in conjunction with #BrunchWeek. I received product samples from sponsor companies to aid in the creation of the #Brunchweek recipes. All opinions are mine alone.

I think every foodie, blogger or not, has a culinary bucket list. Those dishes they hope to master or those that seem too difficult to possibly be made at home.

For me, a lot of those items happen to involve yeast.

So what better push did I have than when Red Star Yeast signed up as a #BrunchWeek sponsor?! I narrowed my #BrunchWeek menu item down to bagels or English muffins.

English muffins won out, simply because I’d just finished my last store bought muffin and I have 3 bags of store bought bagels in the freezer (not because I keep forgetting they’re in there or anything…).

English Muffins for #BrunchWeek from Sew You Think You Can Cook (1)

Luckily, I have a friend who is a whiz at working with yeast. Karen of Karen’s Kitchen Stories. She had a few options of English muffins on her blog and I sent her a message with a couple of questions and reassurance.

You guys. I don’t know why I was so afraid of making English muffins! They were simple! It is important to note that the process is made easier if you own a griddle and a kitchen scale. And let me tell you, they were fantastically delicious. The dozen or so muffins didn’t last more than 3 days in my house. They’re particularly tasty with some peach jam from the farmer’s market.

English Muffins

Ingredients:

Steps:

  1. In the bowl of a stand mixer fitted with the paddle attachment, combine all the ingredients, except the cornmeal. Beat the dough at medium-high speed for five minutes, until the dough releases from the bowl and is smooth and shiny.
  2. Scrape the sides of the bowl and cover. Place in a warm corner of the kitchen (I use my microwave) for 1-2 hours, until the dough rises and is very puffy.
  3. Preheat oven to 350 degrees F.
  4. Sprinkle griddle with cornmeal.
  5. Turn dough out onto a large cutting board or smooth counter top. Have a bowl of water nearby.
  6. Divide dough into 16 balls, using a wet bench scraper and wet hands. Flatten the balls a little bit until they resemble English muffins. Place on the prepared griddle one inch apart. Sprinkle the tops with more cornmeal. Cover with parchment paper and let the dough rise for 20 minutes.
  7. Turn on the griddle to 325 degrees F. Cook 7-15 minutes on each side. Place a baking sheet on top of the muffins if they puff too much.
  8. Place the muffins on a baking sheet and bake 10 minutes, until an internal temperature of 200 degrees F is reached. Cool muffins on a cooling rack.

*This recipe is adapted from Karen at http://www.karenskitchenstories.com/2013/05/english-muffins-avid-bakers-challenge.html*

English Muffins for #BrunchWeek from Sew You Think You Can Cook (2)

Don’t forget to enter our giveaway and be sure to check out these other great brunch recipes:

BW 2017 logo FINAL

BrunchWeek Beverages:

Apple Berry Smoothie from The Nifty Foodie
Apple Brunch Punch from Cooking With Carlee

BrunchWeek Breads, Grains and Pastries:

Apple Danish Braid from The Redhead Baker
Berry & Cream Cheese Stuffed French Toast with Citrus-Apple-Berry Compote from Sweet Beginnings
Breakfast Empanadas from Jane’s Adventures in Dinner
Buckwheat and Pepper Jack Waffles from A Kitchen Hoor’s Adventures
Cinnamon Apple Dutch Baby from Palatable Pastime
Cinnamon Apple Oatmeal Bake from The Chef Next Door
English Muffins from Sew You Think You Can Cook
Iced Berry Breakfast Braid from Hezzi-D’s Books and Cooks
Raspberry Sweet Rolls from Cookaholic Wife
The Best Yeasted Wafffles from The Barbee Housewife

BrunchWeek Main Dishes:

Asparagus Pizza from Feeding Big
Asparagus, Egg & Prosciutto Brunch Pizza from Love and Confections
Seriously Sharp Grilled Cheese with Gazpacho Shooters from Culinary Adventures with Camilla

BrunchWeek Fruits, Vegetables and Sides:

Green Bean and Potato Salad from A Day in the Life on the Farm
Individual Swiss and Asparagus Tarts from Family Around the Table
Mesclun Salad with Grilled Asparagus & Raspberries from Hardly A Goddess
Sweet Potato Hash from Brunch-n-Bites

BrunchWeek Desserts:

Mini Rustic Apple Pies from Forking Up

Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Nielsen-Massey, Rainier Fruit, and Michigan Asparagus for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, or any other social channel mentioned in the #Brunchweek posts or entry.

10 thoughts on “#BrunchWeek: English Muffins

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s