Friday, January 01, 2010

Homemade English Muffins

I got this recipe from a friend's blog:

My stove top is very hot, and the outsides cooked very quickly in my cast iron, so I had to turn the heat to medium -low and make the dough rounds thin (they plump a bit when cooked) and the middles will be raw if the outsides cook too quickly.

Make sure to use a fork to cut them open! 


English muffins

1c milk
2 TB sugar
2 ¼ tsp. yeast
1c warm water
¼ c melted butter
6c flour
1 tsp salt

Combine sugar, yeast and water. Let proof until foamy.
Warm the milk until warm to the touch. If it’s too hot, it’ll kill the yeast.

Add milk, butter and salt to the water/yeast/sugar mix.

Add flour until dough forms. Knead until smooth and elastic, adding flour as necessary. Let rise until double. Punch down and roll into a tube shape about as round as typical English muffins. Cut about 1.5-2 inch rounds off the tube, dust with cornmeal and set aside. Once you have cut your rounds (you’ll end up with about 18 of them), let them rise another 20 minutes.

Cook in an ungreased skillet on medium heat about 8 minutes per side. You want them to get a light shade of brown but you don’t want them to burn. Adjust heat until you find the right setting.

1 comment:

Steph Garvey said...

I'm so excited about this recipe!