English Muffins
A favorite bread for all purposes. These store great and are good out of the fridge for 3-4 days and can freeze well, just like Thomas's. We recommend topping these golden beauties with coarse sea salt (fleur de sel), lots and lots of butter, and your favorite jam.
Average Rating:
5 / 5, 2 votes

Servings: 1 Muffin
Prep Time: Minutes
Bake/Cook Time: 14-20 Minutes Minutes


2 Cups (280 g) Steve‚Äôs GF Bread Flour Blend

1 Cup Warm Milk

3/4 Cup Lukewarm Water

3 Tbsp (1.5 oz.) Unsalted Butter (melted)

1 Large Egg (beaten)

1 Packet (7 g) Dry Yeast

Cornmeal (for dusting)


1. Mix the butter, water and milk together in one bowl. Mix the flour and the yeast together in the bowl of your electric stand mixer.

2. Using your electric stand mixer fitted with a paddle, combine the egg, the liquid mixture and the flour altogether. Then mix on medium speed until a sticky dough is formed.

3. Form the dough into a ball, and allow to rise in a warm moist environment for approximately 20-30 minutes.

4. On a well-floured surface, roll the dough into a square between 1/4 - 1/2 inch thick (depending on how thick you want your muffins to be). Cut into 4 inch circles using a cookie cutter.

5. Allow the muffins to rise for approximately 25-45 minutes or until they double in bulk.

6. Sprinkle lightly with corn meal, then cook slowly on a heavy griddle or frying pan for 7-9 minutes per side depending on thickness.


Reviewed on 7/31/2017 by Adrian
A lot of celiac's have allergies to milk and eggs. It would be helpful if you could offer substitutions/modifications in your recipes.

Reviewed on 7/31/2017 by Arthur
Is this cooked on stovetop or in oven. What temperature is it cooked at. About how long does it take at that temperature. Do they store well if you make a batch. Do they freeze well. Without this, the recipe is a bit skeletal and needs a bit of flesh on its bones to round it out Thank you for addressing these questions.

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