{"id":22560,"date":"2023-01-02T14:09:08","date_gmt":"2023-01-02T21:09:08","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=22560"},"modified":"2023-01-02T14:09:08","modified_gmt":"2023-01-02T21:09:08","slug":"thomas-english-muffins","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/thomas-english-muffins\/","title":{"rendered":"Thomas English Muffins"},"content":{"rendered":"<h2>Close enough to Thomas<\/h2>\n<p><strong>Grandpa&#8217;s Comments:<\/strong><\/p>\n<p>While not EXACTLY like Thomas&#8217;s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product.&nbsp; This recipe produces a slightly better muffin than the recipe above, but is a bit more work.<\/p>\n<div id=\"content_box\">&nbsp;<\/div>\n<p><strong>INGREDIENTS<a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/09\/2016-04-05-09.24.20.jpg\" rel=\"attachment wp-att-10550\"><img decoding=\"async\" class=\"wp-image alignright\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2015\/09\/2016-04-05-09.24.20.jpg\" alt=\"2016-04-05 09.24.20\" width=\"320\" height=\"250\"><\/a><\/strong><\/p>\n<ul>\n<li id=\"zlrecipe-ingredient-0\" class=\"ingredient\"><strong>FIRST MIX<\/strong>\n<ul>\n<li class=\"ingredient\">1\/2 cup non-fat powdered milk<\/li>\n<li class=\"ingredient\">1 tablespoon sugar<\/li>\n<li class=\"ingredient\">3\/4 teaspoon salt, divided<\/li>\n<li class=\"ingredient\">1 tablespoon butter or shortening<\/li>\n<li class=\"ingredient\">1 cup hot water &#8211; nearly boiling<\/li>\n<\/ul>\n<\/li>\n<li class=\"ingredient\"><strong>SECOND MIX<\/strong>\n<ul>\n<li class=\"ingredient\">2 TBL dry yeast<\/li>\n<li id=\"zlrecipe-ingredient-6\" class=\"ingredient\">1 TBL sugar<\/li>\n<li id=\"zlrecipe-ingredient-7\" class=\"ingredient\">1\/3 cup warm water<\/li>\n<\/ul>\n<\/li>\n<li class=\"ingredient\"><strong>THIRD MIX<\/strong>\n<ul>\n<li id=\"zlrecipe-ingredient-8\" class=\"ingredient\">1 C all-purpose flour &#8211; sifted<\/li>\n<li class=\"ingredient\">1\/2 C spelt flour &#8211; sifted<\/li>\n<li class=\"ingredient\">1\/2 C whole wheat flour &#8211; sifted<\/li>\n<li id=\"zlrecipe-ingredient-9\" class=\"ingredient\">Non-stick vegetable spray and oil for brushing<\/li>\n<li class=\"ingredient\">1 egg &#8211; beaten<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<div id=\"zlrecipe-container-103\" class=\"zlrecipe-container-border\">\n<div id=\"zlrecipe-container\" class=\"serif zlrecipe\">\n<ol>\n<li class=\"clear\"><strong>FIRST MIX:<\/strong>&nbsp; In a glass bowl combine the powdered milk, 1 tsp sugar, salt, shortening, and (nearly) boiling hot water; stir until the milk, sugar and salt are dissolved. Set aside to cool to 100 degrees or less<\/li>\n<li class=\"h-4 strong\"><strong>SECOND MIX:<\/strong>&nbsp; In a separate glass bowl combine the yeast and tablespoon of sugar in 1\/3 cup of warm water and rest until yeast has dissolved. Let proof for 5 minutes.<\/li>\n<li class=\"h-4 strong\"><strong>THIRD MIX:<\/strong>&nbsp; After the milk mixture has cooled to 100 degrees or less, put it into your food processor or Kitchen Aid.&nbsp; Add your beaten egg, and start adding your sifted flours about 1\/2 cup at a time.&nbsp; Beat until incorporated, then add more flour.&nbsp; Your target is a soft wet dough.&nbsp; Thicker than pancake batter, but not as thick as bread dough.<\/li>\n<li class=\"h-4 strong\">Cover the bowl and let it rise in the fridge overnight.<\/li>\n<li class=\"h-4 strong\">The following morning, use a 2 ounce ice cream scoop to put into your greased rings.&nbsp; Let rise in a warm spot for 90 minutes (longer = more holes!).<\/li>\n<\/ol>\n<p>We will be baking our muffins on a baking sheet in the oven.&nbsp;&nbsp; If you don&#8217;t have muffin rings, try wide-mouth canning lids or mini-tart rings. And if you don&#8217;t have those, try using tuna cans with the top and bottom removed!<\/p>\n<ol>\n<li class=\"h-4 strong\">A small square of foil underneath each ring makes it easier to transfer to the hot skillet.&nbsp;<\/li>\n<li class=\"h-4 strong\">Preheat the griddle to exactly 300 degrees. If you do not have an electric skillet, either get one or get an infrared thermometer at <a href=\"http:\/\/thermoworks.com\/products\/ir\/irgun.html\">Thermoworks.com<\/a> &#8211; This is where I got mine and I use it every single day. I cannot stress how critical temperature is in this recipe.<\/li>\n<li class=\"h-4 strong\">Flip them onto an oiled skillet, and cook them with the foil on top until you are ready to turn them &#8211; then gently remove the foil<\/li>\n<li class=\"h-4 strong\">COVER the skillet with its lid, and then cook for EXACTLY 5 minutes &#8211; they are easy to burn so set the timer.<\/li>\n<li class=\"h-4 strong\">Use a tongs and remove the ring and the foil, then flip the muffin and cook for 5 more minutes.<\/li>\n<\/ol>\n<p>ALTERNATELY BAKE IN THE OVEN AT 400\u00ba FOR 20-30 MINUTES.&nbsp; Cover with parchment paper for the first 15 minutes.<\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Close enough to Thomas Grandpa&#8217;s Comments: While not EXACTLY like Thomas&#8217;s English Muffins, these are close enough that I bought ten rings from Amazon and will not go back to the more expensive commercial product.&nbsp; This recipe produces a slightly better muffin than the recipe above, but is a bit more work. &nbsp; INGREDIENTS FIRST &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/thomas-english-muffins\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Thomas English Muffins&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145],"tags":[],"class_list":["post-22560","post","type-post","status-publish","format-standard","hentry","category-bread-starch"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22560","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=22560"}],"version-history":[{"count":1,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22560\/revisions"}],"predecessor-version":[{"id":22561,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/22560\/revisions\/22561"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=22560"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=22560"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=22560"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}