English Muffins
Delicious!! Very easy to make and much better than purchased English Muffins. A wide mouth glass jar is the perfect size for cutting the muffins. To get all the cracks and crevices to hold butter and jams, be sure to use the tines of a fork to make holes around the sides and then tear it open - don't cut them in half with a flat knife
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INGREDIENTS
Nutrition- 2 1⁄2cups bread flour
- 1tablespoon sugar
- 1teaspoon salt
- 1⁄4ounce instant yeast
- 1tablespoon butter
- 1cup milk
- 1
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DIRECTIONS
- Stir together flour, sugar, salt and yeast in a large mixing bowl or stand mixer bowl. Heat milk, beaten egg and butter to between 120° and 130°. Add butter, egg and milk to flour mixture and mix to form a soft dough ball.
- Knead dough about 8 minutes using the stand mixer dough hook.
- Lightly oil a large bowl and transfer dough to bowl or add a little oil to the mixer bowl and coat dough with oil.
- Cover and proof 60 to 90 minutes at room temperature, or until dough doubles in size.
- Lightly dust a 12x18 baking sheet with corn meal. Dust work surface with flour and corn meal. Pat dough out to about 3/4 inch thick. Cut into 8 to 10 muffins, 3 inches in diameter, and transfer to baking sheet. Sprinkle with corn meal and cover with plastic wrap.
- Proof 30 to 45 minutes until nearly doubled in size.
- Preheat a non-stick griddle to about 330°F If your griddle is not non-stick, lightly coat with oil or cooking spray. Use a spatula to transfer the muffins to griddle. Leave at least 1/2-inch between muffins. Keep remaining muffins covered until ready to cook.
- Cook muffins 6-7 minutes or until well browned but not burnt. Use a spatula to carefully turn the dough over and cook other side 3 to 5 minutes or until browned. Fully cooked muffins will register at least 185°F at the center on an instant read thermometer. Do not over cook, or your muffins will be dry.
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