Copycat Thomas English Muffins

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#28507

Homemade English muffins take on a wonderful baked flavor you'll never find in the supermarket. A couple of these, fresh-baked and crispy, make a base for a seriously next-level eggs Benedict.

serves/makes:

ready in:
1-2 hrs

2 reviews

ingredients

1 pound all-purpose or bread flour
1 teaspoon salt
1 1/2 tablespoon dry yeast
1 teaspoon sugar
1 cup warm milk
2 ounces butter, melted

directions

Sift the flour and salt into a bowl and leave in a warm place.

Dissolve the yeast and sugar in warm (105 degrees F) milk (Microwaved). 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 ~ 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.

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.

added by

gennyblake

nutrition data

285 calories, 7 grams fat, 46 grams carbohydrates, 8 grams protein per serving.

reviews & comments

felicidad REVIEW:
March 18, 2022

Very good english muffins! Followed recipe to a T and they were perfect. I used all purpose flour not bread flour as I wondered if the other reviewer used a higher gluten flour and that's why they didn't get as good results. Will def make again.
tonysan REVIEW:
January 10, 2021

I have made this twice now, followed recipe exactly, baked to 200F. I do not find these English muffins to resemble Thomas English Muffins. I do find they rise to much on the griddle, tried to reduce the initial size, it did not improve the final product. They also are a little to dry once toasted and much to much dough. There is a lack of flavor. I will do some changes and see if I can make them smaller in thickness and less dry.

Please note:
This is a copy cat recipe submitted to CDKitchen by a third-party. This recipe is not an original recipe unless specifically stated and is considered only to be an acceptable "clone" to the original for the home cook to attempt to duplicate. Please also note that many nationwide restaurant chains vary their menus and ingredients by region so the version provided may not be similar to what you may have tried before. All trademarks referenced are property of their respective owners.