Tuesday, April 23, 2013

Homemade English Muffins

These English muffins were unbelievably delicious.  We made eggs benedict for dinner and I hunted around for an English muffin recipe in order to avoid the dry, sometimes cardboard-tasting store bought English muffins usually used.  This recipe did not disappoint.  The outside is crisp and the inside is so soft and the hint of honey taste is just amazing.  I was so pleased with this recipe - I wouldn't change anything!

1 C milk
3 TBSP butter
3 TBSP honey
1 C warm water
1 pkg. yeast (2 1/4 tsp)
2 TBSP cornmeal
5 C flour + extra for kneading dough
1 tsp salt

Stir the yeast into the warm water and let it sit for about 10 minutes until it is slightly foamy.
In a small saucepan, heat the milk, butter, and honey on medium-low heat until the butter is melted.  Let it sit for about 3-5 minutes and cool off a little bit.
Add the milk mixture to the yeast and water.
Sift 3 cups of the flour into the wet mixture.
Stir the mixture until smooth.
Sift in the remaining 2 cups of flour and the salt and stir until combined.
Knead the dough on a floured surface (I used my KitchenAid) until it is slightly elastic.
Let the dough rest for 5 minutes.
Line 2 large cookie sheets with parchment paper and lightly sprinkle each with cornmeal (use about 1 1/2 TBSP).
Roll the dough out on a floured surface until it is about 1/2" thick.
Cut the dough out using a round cookie cutter or glass (I was able to make about 20 English muffins).
Place the dough circles on the parchment paper and sprinkle the tops with cornmeal (use the remaining 1/2 TBSP).
Cover with a light towel or cloth and let the muffins rise in a warm place for 45-60 minutes until they have almost doubled in size.
Place a large skillet on the stovetop on low heat (the original recipe called for a heavy bottomed skillet - I don't have one and a regular skillet worked just fine for me - the key is to keep the temperature fairly even and consistent).
Let the skillet heat up for about 5 minutes.
Gently (they are extremely fragile) lift each English muffin and set it in the pan (you will have to do a few batches depending on the size of your skillet) without touching the other muffins.
Cook for 5-8 minutes on each side (until a typical English muffin color appears as seen in the picture above).
Let the English muffins cool on a wire rack.
Freeze any that are not going to be eaten within a day or two of cooking.

*This recipe is from myfairbaking.blogspot.com.

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