No-Knead English Muffins

This recipe is from the The Joy of Cooking but the method is myown.  If you love to make bread but hate the kneading then a food processor is the way to go.  These muffins are baked on a griddle so when they are split with a fork there’s craters and crevices where butter or Hollandaise sauce can pool.  They’re just a tad bit chewy even when toasted but so fresh when made at home.

While living in Tonga it was impossible to buy English Muffins, Bagels, croissants, rye bread and other specialty breads so the only thing to do was to find recipes that worked and make them from scratch.  After much practice and experimenting I finally developed this muffin method so I could serve Eggs Benedict in my restaurant.  My customers were always delighted.

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2 Responses to “No-Knead English Muffins”

  1. mercadeo Says:

    When I placed the muffins on the griddle, they spread out just a little bit. This is what should happen if your dough is soft enough.

    • JoAnn Says:

      If you don’t mind the muffins spreading out on the griddle that’s great but if you want the muffins to rise up rather than out you can knead in a tablespoon or 2 of flour before cutting the dough. The cornmeal should help prevent the spreading also. Hope this helps, thanks for the comment.

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