Vegan English Muffins - Food Fanatic
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Vegan English Muffins

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      20 Servings

Ingredients

  • 1 cup Warm Water
  • 1 cup Soy Milk, unsweetened, warm
  • 3 tablespoons Granulated Sugar
  • 1 1/4 ounce packet Active Dry Yeast
  • 5 1/2 cups All-Purpose Flour
  • 3/4 teaspoon Salt
  • 1/4 cup Vegan Margarine, melted
  • Cornmeal, for dusting

Directions

  1. Place the warm water, warm soy milk, sugar, and yeast in a large bowl. Whisk together to dissolve the sugar, then set aside for 5 minutes until the mixture looks foamy.
  2. In a separate bowl, sift together the flour and salt.
  3. Carefully mix the lukewarm melted soy margarine into the yeast mixture.
  4. Gradually add the flour, a bit at a time, until you have a soft - not sticky - dough. 
  5. Knead briefly until elastic, then place the dough into a lightly oiled bowl.
  6. Set aside, covered, for 1 hour to 1 1/2 hours, or until doubled in size.
  7. Line a large baking sheet with parchment paper, then sprinkle it generously with cornmeal. 
  8. Punch the dough down, then turn it out onto a clean work surface.
  9. Cut it into circles using a lightly-floured round biscuit cutter, placing the muffins on the prepared sheet as you go. Cover with a clean dish towel and allow to rise for 30 to 40 minutes.
  10. Heat a lightly oiled griddle over a low heat. 
  11. Place the muffins on the griddle and cook for around 10 minutes on each side, until lightly browned.
  12. Allow to cool on a wire cooling rack.
English muffin photo
Source: The Spruce Eats