Bruschetta English Muffins
These savory Bruschetta English muffins are an absolute must to add to your baking list. Whether served toasted with butter, cream cheese, or breakfast sandiwches, these will blow you away!!
The dough is delicately infused with a medley of ripe Roma tomatoes, tangy sun-dried tomatoes, fragrant fresh basil, and roasted garlic. A hint of balsamic glaze adds a touch of sweetness, while the rich, saltiness of Parmesan and cheddar cheeses melt perfectly into the dough!
Your kitchen will smell like HEAVEN — warm yeast risen dough and all of this Italian classic ingredients, it’s a match made in heaven.
To avoid dense Englih Muffins: do not knead the dough. Instead, gently bring it together with your hands until you have formed a dough ball. And instead of tightly forming your 8 individual dough balls, handle them gently after cutting into sections to keep the air bubbles that have formed.
Because some tomatoes will release more juices than others, the amount of flour you will need may vary from 3 cups to 3 1/2 cups. I started with 3 cups, and then added 1/4 cup more as I brought the dough together with my hands. You can always add more flour, so add the extra 1/2 cup a little at a time when mixing and stop when the dough has come together.
Bruschetta English Muffins
Ingredients
- 1 cup warm water
- 2 tsp dry active yeast
- 1 tbsp honey or granulated sugar
- 3 – 3½ cups all purpose flour start with 3 cups, mix, add ¼ cup more at a time if needed until a dough ball forms; some tomatoes will release more juice than others so the amount varies
- 1½ tsp salt
- 1 bundle fresh basil finely chopped
- 2 roma tomatoes finely chopped
- ½ cup sun dried tomatoes finely chopped
- 1 tbsp balsamic glaze
- ½ tsp red pepper flakes
- 1 tbsp minced garlic
- ½ cup grated parmesan
- ¾ cup grated sharp cheddar or Monterey Jack
Instructions
- In a large mixing bowl, combine 1 cup of warm water, 2¼ tsp yeast & 1 tbsp honey; Let stand for about 5 mins until foamy
- While your yeast is proofing, shred the cheddar cheese and finely chop the basil and tomatoes.
- Add 3 cups flour, 1½ tsp salt, chopped roma and sun dried tomatoes, basil, parmesan, garlic, red pepper flakes, cheddar cheese and balsamic glaze to the large bowl with your proofed yeast, stirring until a shaggy dough forms.
- Transfer dough onto a floured surface and gently work with your hands to form a dough ball, adding more flour as needed if too sticky, ¼ cup at a time. Transfer dough to the same large mixing bowl, lightly oiled. Cover with plastic wrap & let sit on counter for about 1 hr, until double in size.
- Divide dough into 8 equal pieces and roll into a ball. Arrange dough pieces on a lined baking sheet and cover with a kitchen towel or plastic wrap to let rise another 30 mins while your oven preheats.
- Preheat oven to 350℉. Place a lightly greased cast iron skillet over medium high heat. Dip each side of the dough ball into a bowl of corn meal before pan frying for 1-2 minutes each side, until a golden brown crust forms. Reduce heat to medium low if they are cooking too quickly.
- Bake at 350 F for 10-13 minutes to ensure they are cooked all the way through. Allow to cool some before slicing and serving.
Notes
