Authentic home cooking from Chile, with US measurements. 
English muffins
During quarantine, I've been making different types of bread so I don't have to go out just to buy bread. This is a classic American bread, often used for breakfast.
These muffins are excellent for breakfast with butter, jam, eggs, and ham.
I use instant yeast, which can be mixed directly with the other ingredients.
English muffins
During quarantine, I've been making different types of bread so I don't have to go out just to buy bread. This is a classic American bread, often used for breakfast.
These muffins are excellent for breakfast with butter, jam, eggs, and ham.
I use instant yeast, which can be mixed directly with the other ingredients.
Open in Cookpad AppSteps
- 1
In a large bowl, mix the dry ingredients.
Add and mix in the remaining ingredients.
Place the dough on the counter and knead for about 10 minutes.
Shape the dough into a ball, return it to the bowl, and cover with a towel. Let it rise until doubled in size.
- 2
Gently deflate the dough and divide it into 8 pieces. Flatten each piece so they are about 3 to 3 1/2 inches (8-9 cm) in diameter.
Place the muffins on a cold skillet or griddle, cover, and let them rise for 1 hour until puffy and increased in size.
- 3
Heat the skillet or griddle over very low heat.
Cook the muffins, covered, for about 15 minutes on each side.
- 4
When ready to eat, split the muffins in half and toast them. Serve with butter, jam, cheese, eggs, or ham.
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