ENGLISH MUFFINS THOMAS RECIPES
THOMAS' ENGLISH MUFFINS RECIPE | TOP SECRET RECIPES
Samuel Bath Thomas immigrated from England to New York City and opened his first bakery there in 1880. That is where Thomas created skillet bread that would one day become the famous muffins known for their craggy texture when split in half. This hack for Thomas’ English Muffins uses a special kneading process to give the muffins the "nooks and crannies" they are famous for, making craters in the finished bread to better hold on to melted butter and jam. I have seen several recipes that claim to re-create these muffins, but none produce the large air pockets that a proper clone requires, in addition to great flavor and a perfectly cooked interior. To ensure proper nooks and crannies and muffins that are cooked all the way through, I've included some important steps. The dough you'll make here is like a ciabatta dough in that it is very wet. So rather than kneading the dough, you stretch and fold it over several times on a well-oiled surface. Then, when the portioned-out dough has proofed on baking sheets for another 1½ to 2 hours, you par-bake the muffins. After baking, the muffins are cooked on a griddle or in a pan until dark brown on both sides, then they must cool. This is the hardest part. The muffins will be too soft to open for at least four hours, and now you have to fight off the temptation to eat one. It’s hard, I know. The muffins smell great and you’ve waited all this time, but resist for now and your patience will be rewarded. When the muffins have had their rest, split them with a fork and toast them as you would any English muffin. Check out all my top secret recipes for famous bread here.
Provided by Todd Wilbur
Total Time 5 hours 0 minutes0S
Prep Time 2 hours 30 minutes0S
Cook Time 2 hours 30 minutes0S
THOMAS ENGLISH MUFFINS | JUST A PINCH RECIPES
My mom made everything from scratch....and had a way with getting recipes! I was lucky enough to have gotten a lot of them when she passed....Only problem is she never said how much it made and depending how big you make them or any thing else makes it a hard call on amounts you'd get.
Provided by Valarie Pitts @Valarie_Pitts
Categories Muffins
Prep Time 2 hours 20 minutes
Cook Time 10 minutes
Number Of Ingredients 6
Steps:
- Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in warm (105 F) milk (M-Waved). Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
- Turn onto a well-floured board and knead, working a little more flour if necessary to make the dough easier to shape. Round up the dough, roll into a thick sausage shape and (using the sharpest knife you have) slice into 8 to 10 portions, each about 1 1/2 to 1 3/4 inch thick. Shape each one into a round with straight sides. Put onto a greased baking sheet. Cover (use greased plastic wrap) and put in a warm place to proof for 30-40 minutes or until springy to the touch.
- Leave room for expansion and be careful not to over-proof, as the muffins will get flabby and lose their shape. Warm and grease the bakestone lightly. Lift the muffins carefully onto the bakestone and cook over very moderate heat for 8-10 minutes until pale gold underneath. Turn and cook the other side. Wrap in a cloth and keep warm if cooking in batches. To serve, insert a knife in the side, pull the top and bottom slightly apart, and insert slivers of butter.
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In a bowl, shred pork with a fork, adding in ½ cup remaining liquid. Preheat oven to 375°F. Split English Muffins with hands or a fork and lay onto a baking sheet. Cook for 5–7 minutes until golden brown. Top with shredded pork, hoisin sauce, ribboned cucumber, shredded carrots, sesame seeds, and cilantro sprigs.
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Sift the flour and salt into a bowl and leave in a warm place. Dissolve the yeast and sugar in warm (105º F) milk (M-Waved). Let froth, then mix in the butter. Stir all the liquid into the warm flour and beat well until smooth and elastic. Cover and proof in a warm place for 50 minutes or until doubled in bulk.
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