Homemade English Muffins

I stumbled across this recipe and boy, am I happy about it.  I never once considered that English muffins could be made at home.  They always seemed far too mysterious of a bread... to me anyway. I guess I'm easily intimidated because these are super easy to make!  And soooooo much better than the store-bought variety.  I doubt I'll be buying those dry little things ever again.  These are fabulous toasted with butter and jam or honey, and the leftovers make perfect little pizzas with some spaghetti sauce and cheese under the broiler.  Hope these make your day (or week!) like they did mine when I first tried them!

Homemade English Muffins

Author: Brittany

*I wanted to note that I cook these on an electric skillet and it works great. Mine is big enough for 8 at a time, heat at 350 F. It takes a few more minutes - more like 10 per side. Makes about 16 muffins.

Ingredients

• 1 cup of milk


• 3 TBSP butter


• 3 TBSP of honey


• 1 cup of warm water (105-110 degrees)


• 2 1/4 tsp of yeast


• 2 TBSP cornmeal


• 5 cups all purpose flour


• 1 tsp salt

Instructions

1. Sprinkle the yeast over the warm water, gently mix together and set aside for ten minutes to foam lightly.


2. In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool.


3. Combine the yeast mixture and milk mixtures.


4. In a large bowl, sift 3 cups of flour. Stir in the milk and yeast. Stir in the remaining flour and salt. Stir until cohesive. On a lightly floured surface, knead the dough for 3 minutes or until slightly elastic.( Of course you can also let you Kitchen Aid or other machine do the work instead!) Let rest for 5 minutes.


5. Meanwhile, cover two cookie sheet with parchment or Silpat and lightly sprinkle with cornmeal. On a lightly floured surface roll the dough out until it's 1/2 inch thick. Using a 3.5 inch round cutter, cut out circles - don't twist the cutter, just press down. (Since I don't have that size of biscuit cutter, I use my husband's plastic energy/protein cups - just remove the lid and it's the perfect size. You gotta think creatively sometimes!) Gently place muffins on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or until nearly doubled in size.


6. Heat a heavy bottomed skillet on medium low, don't grease it.


7. Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat until the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes on the side or until browned well, flip and cook the opposite side for 8 minutes or until browned nicely. Let cool lightly on a wire rack. Split and toast.

3.2.2802

Recipe source: My Fair Baking