English Muffins

Morton Design Graphics's Note:

Far better than any English muffins you can buy in the store, and much less expensive, too.

• Total Time: 2 hrs 25 mins
• Prep Time: 50 mins
• Cook Time: 1 hrs 35 mins

Ingredients:

Yield: 20 muffins

• 1 envelope yeast
• 1 ½ teaspoons salt
• ½ cup milk , lukewarm
• 1 egg
• 2 tablespoons sugar
• 4 ½-5 cups flour
• 1 cup milk
• ½ cup yellow cornmeal
• ¼ cup butter
• 2 tablespoons butter , melted

Directions:

1. Since you cook these on top of the stove, there is no need to preheat the oven.Proof the yeast in the l/2 Cup of lukewarm milk with the sugar.Scald the 1 cup of milk, melt the butter in it and let cool to lukewarm.
2. Add the salt and the slightly beaten egg to the milk-and-butter mixture. Pour the yeast sponge into a large mixing bowl and blend in the milk-butter-and-egg mixture. Add the flour, a little at a time,mixing together well.
3. Turn the dough out onto a lightly floured work surface and knead, adding more flour if necessary.
4. Knead until elastic and shiny.
5. Then place the dough in a large buttered bowl, cover with a towel and let rise for at least 1 hour, until doubled in bulk.
6. Meanwhile, pour the cornmeal onto a platter and set aside. Take the dough out onto the work surface and knead again for a couple of minutes.
7. Roll it out with a rolling pin to a thickness of about 1/3" and, with a glass or a large biscuit cutter, cut out round cakes.
8. Put these onto the platter with the cornmeal, press down slightly and turn to get the other side covered with cornmeal.
9. Place on a baking sheet and cover with a towel.
10. Let stand for about 20 to 30 minutes or until doubled in size. Place a skillet over medium heat and when hot, brush with a little melted butter, turn the heat low and place about 5 to 6 muffins in the pan.
11. Cook for approximately 5 minutes on each side, or until they are slightly brown.
12. Cool on a rack.
13. Toast after they are completely cooled off and right before serving them.

Reviews

[Hilda.]

Correction regarding Ingredients Although these are not true English muffins as you would buy in an English Cake shop[You cannot get them this side of the Atlantic] I would use this recipe. there is however one serious flaw in it, half way through it states. Turn out the dough and knead for a minute or two and then cut with a glass. This is extremely dangerous as a few years ago I was doing just that when the glass shattered in my hand. I was before I retired a professional cook and I have British professional qualifications. From: [e-mail] Link back to recipe: http://www.recipezaar.com/604

[KWB]

These were good and the dough was fabulous to work with. Next time I'd roll them out a little thicker. And I would be tempted to add powdered milk or use all evaporated milk in a future batch. They didn't taste quite as rich as I was hoping...maybe more salt wouldn't hurt, either. They didn't have the nooks and crannies that I like in an English Muffin, but if I want that type, I'll use Alton Brown's recipe (though it is more labor intensive). I liked being able to roll them out, cut them out, and leave them in my cool kitchen overnight for their final rise. Like the quantity, too.

[Chef Cryssie_Bou]

their must have been a crack in the glass to have it do this.. I always use glasses for cutting my biscuits and everything else.. and have NEVER EVER had one shatter on me.. I also have my Chef's lisences and have been so for 10 years.. My advice.. Inspect your Glass if your using one before hand for chips or cracks