English Muffins
Fresh and Fluffy these English Muffins make any breakfast just that much better…
Ingredients
Dough
- 6 cups Flour
- 1 cup Water Warm Water
- 2 1/2 tsp Yeast
- 1 cup Milk Warmed
- 2 tbsp Butter Softened
- 1/2 tsp Salt
- 1 Egg
- 2 tbsp Sugar
- Corn Meal
Instructions
English Muffin
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Add the yeast to the warm water, set a side
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Warm the milk, add the sugar and butter set a side to allow sugar to dissolve
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Place 1/2 the flour into the large mixing bowl and add the egg, water/yeast mixture, milk/sugar/butter mixture and salt. Blend until smooth
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Add remaining flour, 1/2 cup at t time. Knead dough until it is a soft smooth dough.
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Place in a greased bowl and cover, let it rise it should double in size.
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Take 2 cookie sheets and line them with parchment paper and sprinkle with corn meal. Set a side.
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Punch down the dough.
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Cut dough in 1/2 and roll out 1 piece to about 1/4" thick. Using a 3 inch glass or biscuit cutter, cut dough into circles and place them on the parchment paper. Take the extra leftover pieces of dough and knead into a ball and roll out to 1/4 inch and cut into circles. Continue until dough is gone. You should be able to get 12 out of each half. Repeat with second 1/2 of dough
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let your circles of dough raise for about 30 minutes
Cooking English Muffins
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Prepare your griddle. Heat should be on medium to medium low, let the griddle heat up completely. Grease the griddle, and place the muffins about 1 inch apart. Each side will cook for 10 minutes.
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Place muffins on a rack to cool, when they are completely cool you can store them in a freezer bag, and place in freezer.
Recipe Notes
It is very important to cook these on a medium to medium low temperature. If it is too hot the bottom will get to dark and the inside will stay raw.
When it comes time for substituting the sky is your limit. I will give you a few suggestions on what I have done so far.
1. Wheat muffins, I take 3 cups of wheat flour and 3 cups of unbleached flour.
2. Honey wheat muffins, substitute honey for the Sugar, and if you want a stronger flavor do 3 tablespoons instead of 2.
3. Cinnamon Raisin Muffins, just add raisins and cinnamon to the dough at the beginning when you do the first 3 cups of flour and the water, milk and egg, then when you or your machine in kneading the dough it will be all through the dough, I suggest you go easy with the Cinnamon the first time to see how the flavor is for your taste you might want a little more sugar or honey to help with the cinnamon.
4. My last suggestion is if you want everything muffins then again when you are mixing the first flour with milk, water, and egg add the toppings you would like sesame seeds, sunflower seeds, and so on…