{"id":6412,"date":"2013-11-01T06:09:39","date_gmt":"2013-11-01T11:09:39","guid":{"rendered":"https:\/\/artisanbreadinfive.com\/?p=6412"},"modified":"2023-03-24T14:39:09","modified_gmt":"2023-03-24T19:39:09","slug":"english-muffins-on-the-stove-top-with-gold-medal-flour-and-red-star-yeast","status":"publish","type":"post","link":"https:\/\/artisanbreadinfive.com\/2013\/11\/01\/english-muffins-on-the-stove-top-with-gold-medal-flour-and-red-star-yeast\/","title":{"rendered":"English Muffins On The Stove Top"},"content":{"rendered":"
<\/a><\/p>\n Breakfast has been said to be the most important meal of the day, but so often it is made up of coffee and not much else. I make a point to purchase store-bought bagels and English muffins to have on hand, but they lack flavor and I find myself skipping that first meal more often than not. I remembered back to a post on baked English Muffins<\/strong><\/a>, and decided to try the same technique on the stove top to save some time. Sure enough, they were amazing! Soaked in butter and a little jam, or filled with eggs and cheese, these biscuits were worth making every time. They also re-toasted well; I made a large batch Sunday morning and had a delicious breakfast the rest of the week.<\/p>\n <\/p>\n If you have a digital scale,<\/strong><\/a> weigh out 3 1\/2-ounce balls, otherwise estimate the size of a largish peach. Both the Master recipe<\/strong><\/a> and our Brioche<\/strong> <\/a>dough work well here, but feel free to experiment with other dough!). Basically, the Master recipe is just…<\/p>\n –3 cups lukewarm water<\/p>\n –1 tablespoon (or 1 packet) of Red Star yeast<\/strong><\/a> (instant, Platinum, or active-dry)<\/p>\n –1 to 1 1\/2 tablespoons of Morton Kosher salt (or other coarse salt)<\/p>\n –6 1\/2 cups all-purpose flour<\/strong><\/p>\n … mixed as in the Back to Basics post.<\/strong><\/a> Flatten the balls and place them on a flat surface (if you have English muffin molds<\/strong><\/a>, you can follow Zoe’s instructions here<\/strong><\/a> for shaping). Cover with plastic wrap, and allow to rest for 30 minutes.<\/p>\n <\/a><\/p>\n Heat up a large skillet (cast iron<\/strong><\/a> works well) and inside place 1 tablespoon of Ghee<\/strong><\/a>, clarified butter or European style butter<\/strong> (you can use regular butter, but you have to be careful of the butter burning. The ghee and clarified butter have a higher burning point and allow you to cook without worry of it burning).<\/em><\/p>\n <\/a><\/p>\n Cook for about 3 minutes. When the bottoms are golden brown and the muffins have puffed, flip them over and cook, until the muffins are cooked all the way through and are golden.<\/p>\n