English muffins from The British Baking Book: The History of British Baking, Savory and Sweet (page 163) by Regula Ysewijn

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Can substitute granulated sugar for Demerara sugar, butter for lard, and polenta for semolina. Dough must prove 1 hour.

  • anya_sf on March 31, 2021

    These are not American-style English muffins, but rather soft, fluffy buns that happen to be griddled before baking. After the first 5-minute kneading, my dough wasn't wet at all, so I added a tiny bit more liquid. The dough rose *a lot* and the muffins were super tall and needed an extra 8 minutes in the oven (I used a thermometer to check the interior temperature). Quite enjoyable toasted with butter and jam.

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