english muffins

these turned out just perfect!
such a nice treat to toast up a home made english muffin for breakfast.

the taste is noticeably different than store bought.
soft, fluffy and spongy.
nooks and crannies galore.
mmmmmm.....this is what breakfast is all about ;-)

one cool fun fact about english muffins...you cook them on a griddle not in the oven!
to get the most nooks and crannies possible always use a fork to split in half.

English Muffins
yields :: 12 muffins
{print recipe}

1 1/2 teaspoons active dry yeast (half of a packet so make sure to measure)
1 cup water, warmed to 110°F
2 cups all-purpose flour
1 tablespoon butter, softened
1 teaspoon sugar
1 1/2 teaspoon kosher salt
1/4 cup cornmeal, or as needed
Vegetable oil as needed

1. Place the yeast and warm water in a measuring cup and stir to completely dissolve. Let the yeast proof for about 5 minutes. Place the flour, butter, sugar, and salt in a stand mixer bowl. Add the yeast mixture. Mix ingredients together on low speed using the dough hook until all ingredients are well blended, about 2-3 minutes.
   
2. Increase the speed to medium-high and mix until the dough is pulled together and smooth, another 5 minutes.
3. Place the dough formed into a ball into into a lightly greased bowl. Cover with plastic wrap and let the dough rise in a warm place until doubled in size, about 2 hours. I place the dough in oven that has been preheated to 200 degrees then turned off.
4. Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
5. Divide dough into 12 equal pieces. Shape pieces into rounds and place on a cookie sheet that has a generous layer of cornmeal. Turn each muffin over to coat both sides with cornmeal. Cover with plastic wrap and let rise for another 30 minutes.
6. Preheat a griddle/skillet over medium heat and brush lightly with oil. Cook the English muffins until lightly brown on the bottom, about 5 minutes. Turn the muffins over and cook until golden brown, another 5 minutes.
7. The best way to split the English muffins is by pulling them apart with a fork. Push the fork into the muffin all the way around the center to separate. Toast them just before serving. Serve very hot.
   adapted from :: cia culinary intelligence
   

submitted to yeastspotting!

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