How do I get large holes in English Muffins
 

I'm trying this now, but I think I made a mistake. I divided them into
eight balls first and now they're rising. Is that so wrong? I totally
mixed the dry ingredients before adding the water. I'll report how it
turned out. What's wrong with dividing first and letting the individual
portions rise?

Rich

"George Beasley" > wrote in message
ink.net...
>
> > wrote in message
> ups.com...
>> When I make English Muffins they come out looking fine on the outside.
>> But when I open them the crumb is fine--the holes are more like that in
>> bread loaves. Any suggestions? BobbiJo
>>
>
> Your recipe probably has butter and egg in it.
> That gives the crumb you describe.
> I make the following recipe all the time and
> they are perfect. You can use AP flour.
> I make the dough in the breadmaker, that is why
> I don't include the method, just make it in the same
> manner as your normally do.
> Eliminate the second rise, you don't need that because
> the muffins will rise beautifully in the pan.
> Oven baking doesn't work as well.
>
> English Muffins
>
> 1 ¼ cup water
> 2 tsp. sugar
> 1 tsp. salt
> ¼ tsp. baking soda
> 3 cups bread flour
> 3 Tbs. milk powder
> 2 tsp. yeast
> corn meal
>
> Mix all ingredients knead well, let rise once.
> Divide in 8 rolls and flatten them.
> Put a small amount of corn meal on each side,
> as much as will stick when you press them in the corn meal
> In heavy frying pan without grease cook muffins
> approx. 7 minutes on each side, covered on low heat,
> until browned
> The muffins will rise nicely in the pan.
> I put 4 muffins in 10 inch porcelain covered frying pan each time.
> Works perfectly.
>
> Enjoy!
> Elly
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