Have you baked bread without an oven? No, well then let's make these easy vegan english muffins! All they need is a skillet and what you get is a golden crusty slightly chewy bread that's soft and moist from the inside. It’s a wonderful recipe to make for the weekend for that lazy brunch you love. Store the leftover English muffins in the refrigerator, and get ready for the most delicious toasts or quick breakfast sandwiches on weekday mornings.
Easy Breakfast Muffins [Vegan]
- 3/4 cup All purpose flour
- 1/2 cup Water
- 1/2 tsp Dry active Yeast
- 1 cup non dairy milk
- 1 teaspoon dry active yeast
- 2 tablespoon sugar
- 2 tablespoon olive oil or melted nondairy butter
- 1 teaspoon salt
- 1 1/2 cup wholewheat flour
- 1 1/2 cup all purpose flour
- 3-4 tablespoons cornmeal for the baking tray
- 1-2 tablespoons oil or nondairy butter
Mix the water, flour and yeast in a small bowl, till smooth.
Cover the bowl and put in a warm corner for 1 -12 hours. The starter will get bubbly and double in volume. The longer you let the starter sit, the better the flavor of the English muffins.
In the bowl of your stand mixer or large bowl, combine the milk and yeast. Scrape in the starter and whisk well to combine it all.
Stir in sugar, olive oil/butter, salt and 3 cups of flour, till you get a rough scraggy dough.
With a dough hook on your stand mixer, knead the dough till it comes together. This took me about 10 minutes. Add extra flour if the dough is very sticky. I needed to add about 1/2 cup more. The dough is ready when it comes together in a smooth, soft ball. It will be tacky to touch but not too sticky.
You can knead this dough by hand as well, on a well floured surface. The dough is very sticky to begin with, but it does come together nicely while kneading.
Place the dough in a lightly greased bowl. Cover and refrigerate overnight. This dough can stay in the refrigerator for up to 4 days,according to the original recipe.
Turn the dough out on a well floured surface and cut into 12 equal pieces. Roll into balls. And place on a baking tray sprinkled with cornmeal /sooji/semolina. Sprinkle the tops with some more cornmeal/sooji/semolina.
Place the tray in a warm spot until the dough doubles in size, typically 1 - 1 1/2 hours.
Heat a skillet / saute pan to medium heat. Brush with oil / butter and gently place the rolls 3-4 at a time onto the pan. Cook till the bottom of the muffins are golden brown 6-7 minutes. Flip carefully and cook on the other side for another 6-7 minutes.
Please adjust the heat if your muffins are browning too much or too fast. You can also finish these muffins in a preheated oven at 356°F.
Cut the muffin horizontally, eat warm and fresh, slathered with butter. These are excellent toasted and keep well in the refrigerator for 5-6 days. Enjoy!!