English muffins from Bake: My Best Ever Recipes for the Classics (page 134) by Paul Hollywood

  • instant dried yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • caster sugar
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  • Show all ingredients...

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Notes about this recipe

  • anya_sf on August 08, 2023

    I failed to roll the dough evenly, so I got 2 tall muffins + 2 flatter ones, then rerolled to get a 5th bonus flatter one. It was hard to tell when the muffins were done; I cooked them an extra 5 min on very low heat. The edges were still squishy, but fortunately they were cooked inside. Even toasted, the muffins were still slightly squishy, and not as craggy as I'd expect, but I think American-style "English" muffins are drier and craggier than the English version. Very tasty, and quite large - perfect for breakfast sandwiches.

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