I decided to try out Alton Browns English Muffin recipe in comparison to my English Muffin recipe that I use from theKitchn blog. I did them the night before we had breakfast and then compared them to each other. The Fast English Muffins (Alton Browns) came out with lots of nooks and crannies, and mine were more like a solid muffin, but with more flavor. I
Fast English Muffins
2 1/4 tsp dry active yeast
In a bowl, mix the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, oil, and hot water. Stir until the sugar and salt are dissolved. Let cool. In a separate bowl, start the yeast rising. Combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and rest until yeast has dissolved, about 10 minutes. Add to the dry milk mixture. Add the flour and beat thoroughly with wooden spoon. I didn’t use my kitchen aid and decided to do this by hand, using the wooden spoon as suggested. Cover the bowl and let it rest in a warm spot for 30 minutes (which happened to be in my oven).
Preheat the griddle to 325°F. Place 8 english muffin rings on griddle. The recipe asked to add a remaining salt to mixture and beat. I happened to forget to do that, but will do it next time. I also don;t think that the griddle should be coated with vegetable spray, as it toasted the bottom rather than browned it. I would sprinkle the griddle with cornmeal instead. Scoop about 1/3 cup batter into each ring (it is really sticky) and split the remaining batter between the rings. It was hard to judge exactly how much should be used. Cover with a cookie sheet (greased so the batter doesn’t stick to the top) and cook for 5 minutes. Flip rings with a spatula and cook covered for another 5 minutes.
All together, they turned out pretty well and were much faster to make than my original recipe. I will try this recipe with a few modifications next time and report back on what happened. I am thinking of skipping the powdered milk and just using milk.