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2 1/4 cups bread flour
1/2 tablespoon sugar
3/4 teaspoon salt
1 tablespoon butter, room temperature
1 1/4 teaspoons active dry yeast
pinch of sugar *optional
1/4 cup warm water
3/4 cup warmed milk, just to take the chill off and keep yeast active
scant amount of cornmeal, for baking pan
Combine the yeast with the warm water. you can add a *pinch of sugar to the water before pouring in the yeast, yeast eat sugar to grow, and make sure your water is the proper temp for your active dry yeast to work (mine likes 90-110 F).
In a large mixing bowl or stand mixer with dough hook. Combine the flour, sugar, and salt. Add in the butter and mix for a few seconds. Pour in the yeast water and warned milk. Stir until a dough ball forms. If you are using a stand mixer and dough hook, this will take about 6 minutes. If you knead by hand it will about take 8-10 minutes. Place dough ball in a lightly oiled bowl, cover and allow to rise until doubled in size (about 60-90 minutes). Place parchment paper onto a baking sheet, and dust with a bit of cornmeal. Using your hands, divide the dough into six (or up to eight equal parts.) The original recipes calls for making six but, they can be BIG - I opted to make eight smaller muffins. Roll each muffin into a ball using the palms of your hands. Place on a baking sheet, dust tops with a bit more cornmeal, cover, and allow to rise for an additional hour. Heat a skillet (I use my nonstick skillet) over medium heat. Add a teaspoon of oil. You don't want too much oil as the goal is to toast each side of the muffin, without it sticking to the pan and without burning. Cook for 3-5 minutes on each side. You can use a spatula to check the underside so that you don't burn the muffins.
Once you've cooked each side, lay all the muffins back on the baking sheet (I scatter a bit more cornmeal if needed) place pan in oven at 400°F for 10-12 minutes, or until the English muffins are cooked through. Cool on baking rack and store at room temp in an airtight container or bag, or refrigerate.
Recipe Adapted from: The Bread Baker's Apprentice
Photos by: Diane Baker for Canning and Cooking at Home
Why waste time, money and gas on running out to some 'fast food' place in hopes that you get a hot, fresh breakfast sandwich. Why not instead invest a little time and make some English Muffins ahead of time - then breakfast is not only a snap but, hot and to YOUR liking! These remind me a lot like making homemade hamburger buns with the added quick step of skillet toasting the tops and bottoms before the final baking in the oven. ~Enjoy! Diane
HomeBaked English Muffins
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Diane Baker: Owner & Creator of Canning and Cooking at Home