For full recipe: http://www.chefsteps.com/activities/english-muffinLong before the "nooks and crannies" of Thomas' English muffins slogan, there were the nooks and crannies of 18th century English muffins. As early as 1747, recipes were being penned for the quintessential breakfast bread, one of which appeared in Hannah Glasse's The Art of Cookery and advised that the muffin's interior resemble honeycomb. Turns out, it's exceedingly difficult to get dough to resemble honeycomb. The mixture of flour, yeast, and milk fat has to be quite soft—closer to pancake batter than bread dough—for those bubbles to form. If it's too stiff, as the dough bakes and expands the steam bubbles will remain as round individual bubbles, and result in a final product that is bread-like. If, however, the dough is loose, wet, and admittedly difficult to handle, then expanding steam will form large columns in the baking dough, resulting in that traditional honeycomb look in the final muffin.At ChefSteps, we don't tell you how to cook, we show you—with recipes designed to inspire and educate, tested techniques for successful results at home, and a lively forum where you'll chat with other chefs and home-cooking enthusiasts. Visit ChefSteps.com for more videos, recipes, classes, and techniques. http://chfstps.co/1paXXVd Become a member and be the first to know about new recipes, special offers, and goings-on around the kitchen. http://chfstps.co/1paXXVd Like us on Facebook to stay updated on our latest projects. http://chfstps.co/1thBubbFollow us on Instagram http://chfstps.co/1nDs8Fj and Pinterest http://chfstps.co/1koB9kI for peeks inside the daily workings of our Pike Place Market kitchen lab. Read our blog for inspiring ideas and behind-the-scenes updates. http://chfstps.co/1rhTgh0Follow us on Twitter to stay up to speed on what's cooking in the ChefSteps kitchen. http://chfstps.co/1gMVbWA
