ENGLISH MUFFINS
The roots of the English Muffin can be traced back to Wales in the 10th Century. Interesting, yes? I don’t care how old they are. I absolutely love an English Muffin. Who knew they were so easy to make?
They are nooky and cranny and so good for pretty much anything you want to put on them. Make some, and see for yourself. These are so easy to make at home because you don’t know what they actually put in those you get at the store that last forever.
I absolutely love English Muffins. Used to buy them but then found out how easy it is to make them!
ENGLISH MUFFINS
INGREDIENTS:
½ Cup Lukewarm Water
2 ¼ teaspoons Instant Dry Yeast
2 Tablespoons Sugar
2 ¾ Cups Flour
⅔ Cups Milk
1 teaspoon Salt
2 Tablespoons Butter, melted and cooled
Cornmeal for coating the pan
DIRECTIONS:
In a large mixing bowl, mix the warm water, yeast and sugar. Let sit for 3 to 5 minutes until the mixture foams
Add the flour and salt and mix alternating with the milk.
Once the flour is almost all incorporated, add the cooled, melted butter.
Mix until you have a ball form. For this step, use a spoon or Danish Whisk, or use your hands. (Do NOT use a whisk)
Once you have a dough ball, no more dry flour is visible, cover the bowl with plastic wrap and place it in a warm, draft-free place to rise for 60 to 90 minutes.
Once the dough has risen, double in size, place it on a lightly floured surface.
Roll the dough about ½ inch thick. Using a 3-inch round cutter, cut into 8 circles. You will need to cut a few, roll the dough, and cut more until you get 8.
Sprinkle your baking sheets with cornmeal and place the cut rounds on a sheet and cover with plastic wrap or a towel. Allow dough to rise for 45 minutes.
Use a non-stick pan with a lid. Cover and heat up over medium heat.
Add 3 or 4 English Muffins at a time spending on the size of your skillet.
Once the English Muffins are in the hot skillet, cover and cook for 4 to 5 minutes. Carefully flip them and cook for an additional 4 to 5 minutes. Cool on a rack.
