English muffins from Bread Illustrated: A Step-by-Step Guide to Achieving Bakery-Quality Results At Home (page 159) by America's Test Kitchen Editors

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • stef on February 28, 2020

    Great English muffin. There is a 12 to 24 hrs wait. You shape the muffin and put a cookie sheet pan on top and refrigerate. I used an all clad pan at first to brown the muffins but the cornmeal started to burn switched to non stick cleaning the pan with paper towel after each set of muffins. They are then baked in the oven for a short time.

  • Tweedles81 on January 13, 2019

    I made this recipe (my first time making English muffins) and it was PERFECTION! My husband went a little overboard with the cornmeal though. I would stick to the amount called for in the recipe - otherwise it ends up being very toothsome. Great flavor and texture. I couldn’t be happier and it makes me very excited to explore this book further!

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