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AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM › Camp Oven, Barbecue & Other Recipes › Breads, Dampers, Muffins, Scones, Slices & Biscuits › Old English Muffins - No Knead Method

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Old English Muffins - No Knead Method (Read 2958 times)

May 29^th, 2025 at 9:39am

Derek Offline
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Have had my eye on this recipe for a long time and it was the purchase of the Campmaster stove that had me looking for it again.

Like most recipes it is inspired from something else.

Ingredients - Makes 8 Muffins
2 1/2 cups flour
1/4 teaspoon yeast
1/4 teaspoon salt
2/3 cup milk
1/2 cup water
1 tablespoon melted butter

Method
Mix the dry ingredients thoroughly. Combine milk and water and heat until warm then add the butter.

Add liquid to the dry ingredients and mix until a soft dough. Place in a bowl, cover and leave overnight. (Can be left for up to 18 hours).

Next day tip the dough onto a floured surface, cover and leave for 15 minutes. This allows the gluten to relax.

Roll out dough to around 20mm or 1 inch thick and cut rounds from it with a 75mm or 3 inch cutter. Place on a tray and cover for around 40 to 45 minutes to rise.

Place in a pan at medium to medium/low heat and cover with a lid. Cook for 6 too 7 minutes and turn. Cook for a further 3 minutes.

NOTE: The photos are of my first effort. I believe I have learnt a bit. The muffins are nice and tasty but denser than expected. I will over time experiment with yeast quantities to try for a lighter dough. Maybe even add some bread improver.

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Reply #1 - May 29^th, 2025 at 5:15pm

TBF Offline
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That's impressive mate.

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Reply #2 - May 29^th, 2025 at 5:21pm

Kevvie Offline
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Derek well done. They look pretty good to me.
Regards Kev Wink

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Reply #3 - Jun 4^th, 2025 at 10:36am

Derek Offline
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Second effort!!!

I changed the recipe and used 1/2 teaspoon of yeast instead of 1/4 and substituted the butter for oil.

The dough ended up producing nine instead of eight muffins.

They rose much better and the bread texture much lighter and fluffier.

I think I am there. 😊

Of course what better way to enjoy them for breakfast than as a sausage and egg muffin. Smiley

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Reply #4 - Jun 4^th, 2025 at 7:47pm

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Derek
Another great meal.
Kev Wink

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Reply #5 - Jun 27^th, 2025 at 9:37am

Derek Offline
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They just keep coming. Grin

Grin

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Reply #6 - Jun 28^th, 2025 at 1:55pm

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These look the goods Derek. Got my supplies this AM so will give these a go on Monday in electric frypan first go then the baby q.. fingers xxxxd.

I love small, furry, defenseless little animals - especially in gravy!!!

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Reply #7 - Jun 28^th, 2025 at 5:59pm

Derek Offline
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CD, may be hard to do in the Weber as need a quite low heat or they will burn very quickly.

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Reply #8 - Jul 29^th, 2025 at 9:08pm

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Hi Derek,

I assume the recipe uses full fat milk, rather than light milk.

Would you suggest a little more butter or oil to compensate?

Also, did you ever try it with improver?

Cheers, Colin

Colin

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Reply #9 - Jul 30^th, 2025 at 4:49pm

Derek Offline
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Rabbitz wrote on Jul 29^th, 2025 at 9:08pm:

Hi Derek,

I assume the recipe uses full fat milk, rather than light milk.

Would you suggest a little more butter or oil to compensate?

Also, did you ever try it with improver?

Cheers, Colin

Colin, using lite milk now and no other extras. I am going to try some whole grain lines when we get to Normanton.

Not used the improver with them at all.

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Reply #10 - Jul 30^th, 2025 at 5:18pm

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Thanks Derek...

Hopefully tomorrow I'll get time to make the mix tomorrow and cook them on Friday.

Colin

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Reply #11 - Aug 10^th, 2025 at 10:47am

Derek Offline
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Made a batch of English muffins in the gas cooker today. This time I added a 1/4 cup of bread grains for a whole grain muffin and also about an 1/8 of a teaspoon of extra yeast to compensate for the grain.

Was surprised at the rise in the dough and this time got 11 muffins instead of 8.

Crazy Dog (Lance) gave me some cornmeal to put in the pan but I forgot it until the second lot. When I put it in the pan it smoked and set the fire alarm off. Grin

Grin

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Reply #12 - Aug 10^th, 2025 at 6:28pm

TBF Offline
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They look good
Going to try that soon.

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Reply #13 - Aug 11^th, 2025 at 9:13pm

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Hi Derek
They look very nice YUM
Kev Wink

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Reply #14 - Aug 12^th, 2025 at 7:23pm

Derek Offline
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Another use for the muffins. Split, smothering in garlic butter and drop into a hot pan to make garlic breads.

Yummy.

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Reply #15 - Sep 20^th, 2025 at 6:28pm

Derek Offline
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Still making the muffins. Another batch overnight yesterday here at home. Turning out to be our main bread source.

One of the better and easy things to cook. Can do them in plain white or whole grain.

Have got into the habit of splitting them in half, smothering the cut side with garlic butter and sizzling them in a pan or on the hotplate on the Weber.

As well as a garlic bread with pasta have found they also make a good substitute for garlic naan with a curry.

Tonight was chicken vindaloo with drumsticks. We love our curries here.

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Reply #16 - Sep 20^th, 2025 at 7:13pm

Kevvie Offline
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always great to find a easy way to make a meal
Looks very good.
regards Kev Wink

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Reply #17 - Oct 5^th, 2025 at 11:49am

Derek Offline
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Made whole grain today by adding 1/3 cup of whole grains and 1/8 teaspoon of additional yeast.

Nine in this batch. Should keep us going for a few days.

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Reply #18 - Oct 5^th, 2025 at 7:19pm

Kevvie Offline
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Hi Derek
You are still making good looking muffins YUM
Kev Wink

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Reply #19 - Oct 15^th, 2025 at 1:45am

Derek Offline
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I have gone back to using butter instead of olive oil. For me the butter gives a much better crumb in the muffins.

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Reply #20 - Mar 29^th, 2026 at 6:34pm

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Dumb question...

Is the overnight "proof" at room temperature?

Colin

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Reply #21 - Mar 29^th, 2026 at 6:38pm

Derek Offline
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Yes Col. I just leave it on the bench or table in the motorhome. Temperature doesn’t seem to make a lot of difference. I have even read where some put it in the fridge overnight.

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Reply #22 - Mar 29^th, 2026 at 7:51pm

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Cheers Derek.

I wouldn't have thought the yeasties would like the fridge...

Colin

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Reply #23 - Mar 29^th, 2026 at 7:58pm

Derek Offline
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Will see how they go in Tassie later this year. Often colder outside than inside the fridge. Grin

Grin

Grin

Grin

Grin

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Reply #24 - Apr 6^th, 2026 at 9:14am

Rabbitz Offline
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Well, I gave it a go.

They're ok and certainly taste right.

I was using a enamelled cast iron pan - it seemed to be heating unevenly on the induction stove.

I need to play with the time and heat as they are a smidgen doughy.

I need a bigger circle cutter.

I also feel that the yeast, once again, was too slow. I will try a different brand next time.

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Colin

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Reply #25 - Apr 6^th, 2026 at 10:03am

Derek Offline
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They don’t look that bad.

I use this yeast I get from Woolies. No other reason than it is always there, is the only one I have ever used and it seems to always work for me, even when getting down to the bottom of the container.

I always keep it in the fridge even when travelling.

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Reply #26 - Apr 7^th, 2026 at 8:18am

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Use the same and keep in the fridge as well.

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Reply #27 - Apr 8^th, 2026 at 12:08am

Gordon Offline
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Interesting. I've made our bread (machine) for years. We don't remember the last time we bought bread at home. Did a few years ago when travelling. I have never kept yeast in the fridge. Just opened a new bag of bread flour (10kg) the yeast comes in 4 sealed foil packets and I am a full pack of 4 behind. They supply more than you Knead (see what I done) I used to make spicy fruit loaf, but as we get older we are eating less & it's not worth buying wholemeal as it's well past its best before I finish it. The bread flour & yeast also make very good no knead bread when travelling.

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Reply #28 - Apr 9^th, 2026 at 12:18pm

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Derek what size circle cutter you using

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Reply #29 - Apr 9^th, 2026 at 12:57pm

Derek Offline
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Bear wrote on Apr 9^th, 2026 at 12:18pm:

Derek what size circle cutter you using

The original recipe I had said 75mm and this set had one that size. Bought from Kmart I think for $4. Handy for other things as well.

I keep these together with a reusable zip tie.

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