Homemade English Muffins…are amazing! Who knew, right?
I’ve never even been that big of a fan of the store bought version, to be honest. But who wants to pay $4 for 6 tough peices of bread?
Enter: The homemade english muffin. Easy to make, and even easier to eat a whole batch of in under a day. I was practically squealing in delight as I took each perfectly round, soft muffin off the pan.
I promise, once you try these little beauties, you will never go back to the store bought version.
lightly. Set aside for ten minutes or until it has lightly foamed.
of flour into a large bowl. Stir in the milk and yeast. Sift the remaining 2 c. of flour and the salt into the bowl. Mix
the dough for 3 minutes or until lightly elastic. Let rest for 5
minutes. Meanwhile, cover two cookie
sheet with parchment and lightly sprinkle with cornmeal.
cornmeal and cover with a dry, light cloth. Set the cookie sheets in a warm place for 45
minutes or until nearly doubled in size. I like to put my dough in the laundry room while the dryer runs because it lets out just enough heat.
heavy bottomed frying pan or skillet on medium low(no need to grease it).
Very carefuly place a muffin in your hand and lightly dust off some of the corn meal. Gentle handeling is the most important thing. Place the muffin
into the pan and repeat until the pan is full but the muffins are not touching.
Keep the heat on low. Cook for 8 minutes per side or until browned well. Carefully flip
and cook again.
I love these toasted with butter, but the would also be amazing as a base for eggs benedict.