...celebrating flavorful food
English muffin [ing-glish or, often, -lish; muhf-in]
1. a rather flat muffin made from yeast dough, typically baked on a griddle, and then split and toasted before being eaten.
(from Budget Bytes)
1 tsp instant yeast
1 Tbsp sugar
1/2 cup milk
2 Tbsp butter
2 1/2 cups flour
3/4 tsp salt
1/4 cup cornmeal
as needed non-stick spray
extra flour for work surface
Note: My directions are for a kitchenaid w/ dough hook attachment….
Add 2 1/2 cups flour, sugar, salt & yeast to mixing bowl.
Next melt butter and warm milk in microwave & add to dry ingredients.
Turn on kitchenaid to lowest speed and let mix. add addt’l butter & milk as needed.
Once dough has formed a soft ball then transfer it to a greased bowl w/ lid. Set in a warm place to rise for approx 1 hour.
After and hour punch the dough down and let it rise again for another hour.
Prepare a baking sheet w/ cooking spray and sprinkle generously w/ corn meal. Set aside.
Punch the dough down and shape into a ball. Place on a lightly floured work surface and roll into a circle about 3/4 inch thick.
Cut dough into circles w/ a biscuit cutter or glass. Continue balling & rolling dough until it is gone.
Place rounds on prepared baking sheet and sprinkle tops w/ corn meal. Cover & let rise for another 45 minutes to an hour.
Heat a skillet over med-low heat. Spray w/ cooking spray. I used cast iron but use your favorite. Place four or five rounds in skillet and cook for 7 minutes. Flip & cook for another 7 minutes. I used a kitchen timer for this. The heat should be fairly low as not to burn the muffins.
Once they are cooked place on a wire rack to cool.
Once cool, cut & serve w/ butter, jam, nutella, cheese, sour cream…..whatever your favorite spreads are! So simple & delicious! There is nothing like fresh bread!