10 dough recipes for when Pillsbury disappears from the shelves

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Photo: Allison Robicelli

Is that old advert for Thomas’s English muffins in which the beloved 19th century baker, Mr. Thomas, impresses everyone with his talent and inspires you to give to the making English muffins a shot? Well now you can be like Mr. Thomas. You’re welcome. Learn more about the recipe here.


  • 1 cup whole wheat flour
  • 2½ cups bread flour
  • 1 tbsp. kosher salt
  • 1 envelope (2¼ tsp) active dry or instant yeast
  • 2¼ cups of milk
  • ¼ cup of honey
  • ½ stick of butter, melted
  • cornmeal

Combine whole wheat flour, bread flour and kosher salt in a bowl and make a well in the centre.

Melt the butter in the microwave in a liquid measuring cup or small bowl. Add the honey and 1 cup milk, then microwave for 30 seconds, stir well and pour into the well. Pour the remaining milk into the well, then stir the yeast into the liquid. (If you use active dry yeast, let stand 5 minutes; if you use instant, you can skip to the next statement.)

Using a large wooden spoon, stir the batter until it comes together, then beat vigorously for about 30 seconds. Cover the bowl and place it in a cold oven with the light on for 1 hour until it is puffed. Alternatively, you can refrigerate the dough for 8-12 hours.

Pour cornmeal onto a large plate and sprinkle a few tablespoons of cornmeal onto a baking sheet. Put a few tablespoons of cooking oil in a small bowl near your workstation. Begin preheating a large, dry cast iron skillet over medium-low heat.

Rub some oil on your hands and lightly oil the inside of a large spoon or 1/3 cup measuring cup. Pour a portion of the very sticky batter onto the cornmeal plate, coat both sides, then gently shape with your hands and move to the sheet pan. (It’s okay if they start to lose their shape while they’re resting; you can fluff them up before putting them in the pan.)

Once you have made six English muffins, arrange them evenly around the cast iron skillet. Let them cook undisturbed for 5 minutes, although you can shape the sides with a thin offset spatula if they start to spread into each other.

After 5 minutes, gently shake the pan, then increase the heat to medium and cook for another 3-5 minutes until the bottom begins to brown. Use your offset spatula to flip the English muffins; if the muffins do not flip easily, they are not ready. Leave them alone for another minute, then try again.

Bake the second side of the English muffins for another 3-5 minutes until golden brown, then place them on a baking rack and leave them alone for at least 5 minutes. Wipe any excess cornmeal from the pan, return to the heat, lower the heat and repeat the cooking process with the remaining batter.

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