Breakfast just doesn't get any better than English muffins...nooks, crannies and crispy crunchies all in one. OMG! And add homemade to these delectables and you have insanely good muffin crack. After all, they're so versatile, you can eat them alone with butter and jelly or make egg, sausage or bacon sammy's. They even make an amazing cheeseburger melt for lunch or dinner. So how can you go wrong learning to make these amazing bready treasures? You can't! Whether you're a English muffin purest or just looking for the perfect bread to wedge your favorite food between, this is the way to go. Stopping the addition is quite another thing. : )
2 tablespoons sugar
1 teaspoons salt
2 1/4 teaspoons active dry yeast
about 3 to 4 cups all-purpose flour
1 1/2 cups milk
1/4 cup butter
1 egg
4 tablespoons yellow cornmeal
vegetable or canola oil
Directions:
In a large bowl, combine1 1/2 cups flour, sugar, salt and yeast. Heat milk in a sauce pan and 1/4 cup of butter until hot.
Using a mixer on low speed, beat liquid into dry ingredients until incorporated. Beat 2 minutes, occasionally scraping bowl down. Beat in egg and 1 cup flour. Batter should be thick. If needed add a bit more flour until mixture is thick. Beat for 3 additional minutes. Dough should be very thick.
vegetable or canola oil
Directions:
In a large bowl, combine1 1/2 cups flour, sugar, salt and yeast. Heat milk in a sauce pan and 1/4 cup of butter until hot.
Using a mixer on low speed, beat liquid into dry ingredients until incorporated. Beat 2 minutes, occasionally scraping bowl down. Beat in egg and 1 cup flour. Batter should be thick. If needed add a bit more flour until mixture is thick. Beat for 3 additional minutes. Dough should be very thick.
Turn dough onto lightly floured surface and knead just until combined. Shape dough into a ball and place in a greased
bowl. Turn dough ball until completely greased.. Cover with a dish towel and let
rise in a warm place, until dough is doubled, about 1
1/2 hours. Pour cornmeal into a plate and set aside.
Punch dough down and turn onto lightly floured surface. Cover with a towel for 20 minutes. Lightly flour your rolling pin and surface. Roll out dough about 3/4 inch thick. Using a a
3 inch round biscuit or cookie cutter, cut dough into circles. Dip each side of the dough circles in the plate of cornmeal and place dough rounds on cookie sheets. Cover cookie sheets with a dish towel and
let rise in a warm place, until doubled, about 45
minutes.
Lightly grease or brush a pan with oil. Over medium heat, heat skillet until hot. Place muffins in pan a cook for 7 to8 minutes on each side or until
browned. Cool on wire rack. When cool, slice open, toast if desired and slather with butter, jelly or wedge your favorite breakfast foods like eggs, bacon, ham or lunch meats between these amazing muffins and enjoy. Use caution. They are addicting!
Enjoy Enjoy Enjoy!
