Recipe

English Muffins Recipe

	Erin / All my dishes 1 year, 3 months ago easy and better than store-bought Prep:120m Cook:20m Servings:8	Erin
	english muffins breakfast

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Ingredients

2 teaspoons active dry yeast

1/2 teaspoon sugar

1 cup warm water

1/2 cup warm milk

2 1/3 cups bread flour

2/3 cup all-purpose flour

1 teaspoon salt

corn meal

Directions

In a small bowl, place yeast, sugar and half the water. With a fork, whisk until yeast is dissolved and cover with a towel for at least five minutes. Mixture should start to foam. Add remaining water and milk and cover for another five minutes.

In a large bowl, combine flours and salt. Add in yeast mixture. Gently mix ingredients, until just combined. Pour onto lightly floured work surface and knead for up to 8 minutes. You can also use a standing mixer and dough hook. Dough will be very soft.

Place dough into a lightly greased bowl and cover with plastic. Allow to double in size, at least 90 minutes.

Turn the dough out of the bowl onto a lightly floured surface and gently deflate. Roll into a rope at least one inch thick. You'll want no more than 8 or 9 pieces from the dough. Roll each piece into a ball and roll in cornmeal. Place on a baking sheet and top with a second baking sheet for a second rise, about 20 minutes.

When ready to cook, heat a griddle or cast-iron skillet over medium heat. Lightly grease with oil.

Allow to cook on first side for about 10 minutes till golden. Turn and cook for about the same amount of time. Place cooked muffins in a tea towel to keep warm.

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Alterations

russ 1 year ago said:
This recipe makes excellent, chewy English muffins. However, they are not uniform and may be as thin as common crackers. Instead, after the dough has rested in the bowl press it into a 3/4 inch thick circle and slice into 8 pie-shaped slices. Ballup each slice and place it in a greased (spray oil) thin, pressed aluminum sheet 4-inch diameter pie tin and let the eight tins of dough rise under a damp towel for 30 - 60 minutes. Then flip the whole tin with dough upside down on your skillet, bake for 6 - 8 minutes and then lift off the pie tin and flip the muffin to bake the other side. The sloping sides of the pie tins make it easy to lift them off. Makes perfect, thick uniform muffins. I bought a package of 8 tins at the supermarket for $2.50 and use them repeatedly.You can get a muffin splitter from Wolfernam. Also, if you let the dough first rising last for two hours at 100 degrees you may get more air holes in the final muffin.

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