The picture of the English Muffins at thefreshloaf.com shows EMs that are
dark on the outside. The person who made them said they were dark because he
wanted to make sure the center was done.
http://www.thefreshloaf.com/recipes/englishmuffins
Question 1: What percent should an EM be cooked if I want to freeze them
and later defrost and toast them. I'm thinking maybe 75% so that the outside
won't get overly dark when put in a toaster(oven). The EMs I buy at the
store seem to be about 2/3 to 3/4 cooked.

Question 2: Can I put all of the ingredients listed in a food processor or
do I have to do it by hand?

Question 3: I assume using a cast iron skillet won't be a problem.

Any help is appreciated. Thanks
Frank

Frank103 wrote:

> The picture of the English Muffins at thefreshloaf.com shows EMs that are
> dark on the outside. The person who made them said they were dark because he
> wanted to make sure the center was done.
> http://www.thefreshloaf.com/recipes/englishmuffins

The recipe has a few weaknesses you might want to know about.
First, it employs what's called a "straight dough" method. All
the ingredients get mixed together at once with no initial
fermentation stage.

For something you intend to freeze, I'd really recommend
using a sponge method. This will make for a more mature
dough which will be less susceptible to staling, which
can be a big problem for any bread product, especially
one that ends up getting frozen and reheated.

Next, there's are no second rising stage in the recipe.
You won't get as much texture development, and you
definitely won't get the characteristic big holes that
an English Muffin usually has, as the photo attests.


> Question 1: What percent should an EM be cooked if I want to freeze them
> and later defrost and toast them. I'm thinking maybe 75% so that the outside
> won't get overly dark when put in a toaster(oven). The EMs I buy at the
> store seem to be about 2/3 to 3/4 cooked.

That's about right. Personal taste plays heavily here, but
that's a good place to start.


> Question 2: Can I put all of the ingredients listed in a food processor or
> do I have to do it by hand?

If you must use an FP, make sure and use a dough blade, not
a cutting blade.


> Question 3: I assume using a cast iron skillet won't be a problem.

That's perfect.

If you're interested in a different method I can write out
my recipe, which is only in my head at this moment. I won't
at this point because it sounds like you want something as
simple as possible, and mine probably doesn't qualify there.

--
Reg

On Thu, 19 Oct 2006 11:33:18 -0700, "Frank103" > wrote:

>Question 1: What percent should an EM be cooked if I want to freeze them
>and later defrost and toast them. I'm thinking maybe 75% so that the outside
>won't get overly dark when put in a toaster(oven). The EMs I buy at the
>store seem to be about 2/3 to 3/4 cooked.

Another thing you might try is baking the dough as an english muffin loaf. That
way you can slice the loaf as thin or think as you want to accomodate your
cooking method.

Plus you get all those delicious crunchy nooks and crannies on both sides!

-- Larry

>Another thing you might try is baking the dough as an english muffin loaf.

This has been a very successful loaf!


@@@@@ Now You're Cooking! Export Format

English Muffin Bread

breads

1 pkg dry yeast
1 1/2 teaspoon sugar
1/4 cup water, 105f.
1 teaspoon salt
1 cup whole milk
2 2/3 cup flour
yellow cornmeal

Dissolve the yeast and sugar in the warm water (105F). Let stand until
the
yeast foams in about 5 minutes.

Scald the milk and let cool until warm (110F).

Add the salt, milk and just under 1/2 of the flour. Beat until smooth
and
elastic. Beat in the remaining flour to make a dough that is stiff but
too
soft of knead.

Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with
cornmeal. Turn the batter into the pan and pat the top smooth. Dust
lightly
with cornmeal.

Let the dough rise, uncovered, until the dough almost fills the pan
(about
45 minutes).

Preheat oven to 375F. Bake until golden and the loaf tests done (about
30
minutes). Remove from pan and cool.

Yield: 1 loaf


** Exported from Now You're Cooking! v5.73 **

The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures
may not be consistent with what you know to be true.

As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

Reg, if you could write out the sponge method, I would appreciate it. I was
reading about the sponge method the other day in the "Bread Bible" which I
got from my local library. I kind of understand that the sponge method mixes
a portion of the flour, water and yeast together and then adds it to the
rest of the mix later in the process. But in all of the recipes in the
"Bread Bible" the recipes call for instant yeast and I use active dry yeast.
If you could explain this I would appreciate it. I was reading the reviews
of the BB on Amazon some feel that it is not a book for the novice. As a
novice, I would have to agree. Thanks
Frank

"Reg" > wrote in message
om...
> Frank103 wrote:
>
>> The picture of the English Muffins at thefreshloaf.com shows EMs that are
>> dark on the outside. The person who made them said they were dark because
>> he wanted to make sure the center was done.
>> http://www.thefreshloaf.com/recipes/englishmuffins
>
> The recipe has a few weaknesses you might want to know about.
> First, it employs what's called a "straight dough" method. All
> the ingredients get mixed together at once with no initial
> fermentation stage.
>
> For something you intend to freeze, I'd really recommend
> using a sponge method. This will make for a more mature
> dough which will be less susceptible to staling, which
> can be a big problem for any bread product, especially
> one that ends up getting frozen and reheated.
>
> Next, there's are no second rising stage in the recipe.
> You won't get as much texture development, and you
> definitely won't get the characteristic big holes that
> an English Muffin usually has, as the photo attests.
>
>
>> Question 1: What percent should an EM be cooked if I want to freeze them
>> and later defrost and toast them. I'm thinking maybe 75% so that the
>> outside won't get overly dark when put in a toaster(oven). The EMs I buy
>> at the store seem to be about 2/3 to 3/4 cooked.
>
> That's about right. Personal taste plays heavily here, but
> that's a good place to start.
>
>
>> Question 2: Can I put all of the ingredients listed in a food processor
>> or do I have to do it by hand?
>
> If you must use an FP, make sure and use a dough blade, not
> a cutting blade.
>
>
>> Question 3: I assume using a cast iron skillet won't be a problem.
>
> That's perfect.
>
> If you're interested in a different method I can write out
> my recipe, which is only in my head at this moment. I won't
> at this point because it sounds like you want something as
> simple as possible, and mine probably doesn't qualify there.
>
> --
> Reg
>

The only difference between instant yeast and active dry yeast is that
with the yeast you use, you need to sprinkle it on warm
water/milk/liquid with some of the sugar to get it going. Otherwise
you use the same methods. So follow the bible but take the yeast, some
of the liquid, and some of the sweetener and start your yeast. In the
five minutes it takes to start to work, mix the rest of the sponge
ingredients and then mix the two once the mix is clearly working....
and continue from there.

RsH
-----------------------------------------------------------------------------
On Thu, 19 Oct 2006 15:28:13 -0700, "Frank103" >
wrote:

>Reg, if you could write out the sponge method, I would appreciate it. I was
>reading about the sponge method the other day in the "Bread Bible" which I
>got from my local library. I kind of understand that the sponge method mixes
>a portion of the flour, water and yeast together and then adds it to the
>rest of the mix later in the process. But in all of the recipes in the
>"Bread Bible" the recipes call for instant yeast and I use active dry yeast.
>If you could explain this I would appreciate it. I was reading the reviews
>of the BB on Amazon some feel that it is not a book for the novice. As a
>novice, I would have to agree. Thanks
>Frank

Ward,

We've been making English muffin loaves for years, and have got to say that this
recipe produces -- by far! -- the best tasting and textured English muffin
slices we've ever had. Thanks for posting it.

-- Larry


On Thu, 19 Oct 2006 17:04:19 -0400, Ward Abbott > wrote:

>>Another thing you might try is baking the dough as an english muffin loaf.
>
>This has been a very successful loaf!
>
>@@@@@ Now You're Cooking! Export Format
>
>English Muffin Bread
>
>breads
>
>1 pkg dry yeast
>1 1/2 teaspoon sugar
>1/4 cup water, 105f.
>1 teaspoon salt
>1 cup whole milk
>2 2/3 cup flour
> yellow cornmeal
>
>Dissolve the yeast and sugar in the warm water (105F). Let stand until
>the
>yeast foams in about 5 minutes.
>
>Scald the milk and let cool until warm (110F).
>
>Add the salt, milk and just under 1/2 of the flour. Beat until smooth
>and
>elastic. Beat in the remaining flour to make a dough that is stiff but
>too
>soft of knead.
>
>Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with
>cornmeal. Turn the batter into the pan and pat the top smooth. Dust
>lightly
>with cornmeal.
>
>Let the dough rise, uncovered, until the dough almost fills the pan
>(about
>45 minutes).
>
>Preheat oven to 375F. Bake until golden and the loaf tests done (about
>30
>minutes). Remove from pan and cool.
>
>Yield: 1 loaf

Ward Abbott wrote:
> >Another thing you might try is baking the dough as an english muffin loaf.
>
> This has been a very successful loaf!
>
>
> @@@@@ Now You're Cooking! Export Format
>
> English Muffin Bread
>
> breads
>
> 1 pkg dry yeast
> 1 1/2 teaspoon sugar
> 1/4 cup water, 105f.
> 1 teaspoon salt
> 1 cup whole milk
> 2 2/3 cup flour
> yellow cornmeal
>
> Dissolve the yeast and sugar in the warm water (105F). Let stand until
> the
> yeast foams in about 5 minutes.
>
> Scald the milk and let cool until warm (110F).
>
> Add the salt, milk and just under 1/2 of the flour. Beat until smooth
> and
> elastic. Beat in the remaining flour to make a dough that is stiff but
> too
> soft of knead.
>
> Grease a 8 x 4 x 2 " loaf pan. Sprinkle the inside of the pan with
> cornmeal. Turn the batter into the pan and pat the top smooth. Dust
> lightly
> with cornmeal.
>
> Let the dough rise, uncovered, until the dough almost fills the pan
> (about
> 45 minutes).
>
> Preheat oven to 375F. Bake until golden and the loaf tests done (about
> 30
> minutes). Remove from pan and cool.
>
> Yield: 1 loaf
>
>
> ** Exported from Now You're Cooking! v5.73 **
>
> The Fine Art of Cooking involves personal choice.
> Many preferences, ingredients, and procedures
> may not be consistent with what you know to be true.
>
> As with any recipe, you may find your personal
> intervention will be necessary. Bon Appetit!

The last line is indented, no measurement before saying "yellow
cornmeal" Is the amount missing?

On 13 Nov 2006 16:26:00 -0800, " > wrote:

>> yellow cornmeal....
>>
>>....Turn the batter into the pan and pat the top smooth. Dust
>> lightly with cornmeal.

>The last line is indented, no measurement before saying "yellow
>cornmeal" Is the amount missing?

Ummm, enough to "dust lightly". Shouldn't require more than two cups, I wouldn't
think.

-- Larry