Up until a couple weeks ago, I thought English muffins were a magical bread product that could only be produced in commercial bakerys, that the recipe was a secret and baking them would be an impossible task for the amateur baker. I was extremely happy to find out how wrong I had been. Baking or rather cooking English muffins in your home is an attainable goal. Like me, you may be surprised to learn that you do not bake English muffins, instead you cook them on a griddle. I now have no need to purchase store bought English muffins EVER again. You mix the dough in your bread machine, roll it and cut out the muffins, allow to rest for 20 minutes, and finally cook for about 10 minutes. Can you believe how easy it is? I found my recipe at the home baker’s Mecca… King Arthur Flour.
I love my English muffins twice toasted with butter and jam, or as a breakfast sandwich with egg, ham (sausage or bacon will do) and cheese, or as Eggs Benedict. Mc Donald’s has nothing on me!
ENGLISH MUFFINS
from King Arthur Flour
Makes about 16 muffins
1 3/4 cups (14 ounces) milk, warm
3 tablespoons (1 1/2 ounces) butter
1 1/4 teaspoons salt
2 tablespoons (7/8 ounce) granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups (17 to 18 ounces) King Arthur Unbleached Bread Flour
2 teaspoons instant yeast
Place the ingredients in the pan of your bread machine following the manufacturer’s instructions. Use the “dough” or “manual” setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it’s about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.
Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side. * Warning: the cornmeal can burn, causing your kitchen to get a little smokie. Make sure to use your exhaust fan if you have a highly senstive smoke alarm.
Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.
When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you’ll be better able to keep up with your rising
