Sunday, April 21, 2013

English Muffins

English Muffins

I think my go to breakfast is usually a toasted English Muffin with butter, sometimes I will add a slice of cheese, or use them for breakfast sandwiches, for pizza for the kids lunch etc.  They are so versatile.

For the longest time I bought them, because.....well because it was easier that way, and it never had occurred to me that I could make them at home and have them turn out just as well.

English Muffins

A while ago I started researching English Muffin recipes, and came across so many different variations, so many different ways of cooking them.  Some call for using a cast iron skillet, some call for browning on a griddle and then moving them to the oven to finish baking, some use just the griddle....and then some, like the recipe I use cook on their own, while others use muffin pans and Alton Brown even used Tuna Cans.

I don't see the necessity of it, and that's why I went with this recipe to begin with.  I wanted it to be easy, I wanted it to not need any special baking tins or utensils.

English Muffins
English Muffins
Source: The Good housekeeping Illustrated Cookbook


2 tbsp sugar
1 tsp salt
2 1/4 tsp active dry yeast
about 5 cups unbleached all-purpose flour
1 1/2 cups milk
1/4 cup butter
1 egg
2 tbsp yellow cornmeal
vegetable oil



In a large bowl, combine sugar, salt, yeast and 1 1/2 cups of flour. In a saucepan over medium heat, heat milk and 1/4 cup of butter until very warm.
With mixer a low speed, gradually beat liquid into dry ingredients until just blended. Increase speed to medium; beat 2 minutes, occasionally scraping bowl with rubber spatula.
Gradually beat in egg and 1 cup flour or enough to make a thick batter; continue beating 2 minutes. With spoon, stir in enough additional flour (about 2 cups to make a stiff dough).

English Muffins

Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in greased large bowl, turning dough over to grease top. Cover with a tea towel and let rise in a warm place, away from draft, until dough is doubled, about 1 1/2 hours.

English Muffins

Punch down dough. Turn dough onto lightly floured surface, cover with bowl for 15 minutes and let dough rest for easier shaping. Meanwhile, place cornmeal in a pie plate.

With lightly floured rolling pin, roll dough about 3/4 inch thick. With a 3 inch round cookie cutter, cut dough into circles. Re-roll scraps to make 18 circles in all.

English Muffins

Dip both sides of each circle in cornmeal; place coated circles about 1 inch apart on 2 cookie sheets. Cover cookie sheets with a tea towel and let rise in a warm place, away from draft, until doubled, about 45 minutes.

English Muffins

Lightly brush 12 inch skillet with vegetable oil. Over medium heat, heat skillet until hot.

English Muffins

Place 6 circles in skillet; cook 8 minutes on each side or until browned. Repeat with remaining circles. Cool muffins on wire rack. To store muffins for later use, wrap cooled muffins in plastic wrap or foil.

English Muffins

5 comments:

  1. I've tried other recipes for these, but seeing as this is yours, but the recipes you use always win out! I'm going to try these as soon as i'm feeling better as the kids love english muffins as well! :)

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  2. pinning--can't wait to try!

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  3. Today is baking day ... I'm excited about giving this a try!
    Thanks for sharing :-)
    Mrs.B

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  4. Mmmmm. I love English muffins! Weirdly, I've never made them, probably because I don't own any cookie cutters. I've tried cutting things with glasses, but they don't cut as smoothly. I love to cook and bake, so I guess it's high time I got some cooke cutters, huh?

    Natashalh

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  5. Holy cow! These don't even go in the oven! Pinning...

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