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.
yields :: 12 muffins
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
- 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.
- Increase the speed to medium-high and mix until the dough is pulled together and smooth, another 5 minutes.
- 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.
- Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
- 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.
- 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.
- 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