Friday, March 1, 2013

Homemade English Muffins

Homemade English Muffins...are amazing! Who knew, right? I've never even been that big of a fan of the store bought version, to be honest. But who wants to pay $4 for 6 tough peices of bread?
Enter: The homemade english muffin. Easy to make, and even easier to eat a whole batch of in under a day. I was practically squealing in delight as I took each perfectly round, soft muffin off the pan.
I promise, once you try these little beauties, you will never go back to the store bought version.
1 C. Milk(I used Almond with much sucsess)
3 T. Butter
3 T. Honey
1 C. Warm Water
1 packet(1/4 oz.) Dry Yeast
2 T. Cornmeal
5 C. All Purpose Flour
1 t. Salt
Sprinkle the yeast over the warm water and stir lightly. Set aside for ten minutes or until it has lightly foamed.

Heat the milk, butter, and honey in a small saucepan until butter has melted. Let cool slightly. Gently combine the yeast mixture and milk mixture.

Sift 3 cups of flour into a large bowl. Stir in the milk and yeast. Sift the remaining 2 c. of flour and the salt into the bowl. Mix  until combined.

Flour your counter well and knead the dough for 3 minutes or until lightly elastic. Let rest for 5 minutes. Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal.
Lightly flour the counter and roll the dough out until it's 1 inch thick. Cut circles out of the dough and very gently place on the cookie sheets. Sprinkle the tops with cornmeal and cover with a dry, light cloth. Set the cookie sheets in a warm place for 45 minutes or until nearly doubled in size. I like to put my dough in the laundry room while the dryer runs because it lets out just enough heat.
Heat a heavy bottomed frying pan or skillet on medium low(no need to grease it).
Very carefuly place a muffin in your hand and lightly dust off some of the corn meal. Gentle handeling is the most important thing. Place the muffin into the pan and repeat until the pan is full but the muffins are not touching.  Keep the heat on low. Cook for 8 minutes per side or until browned well. Carefully flip and cook again.
Cool on a wire rack or dry towel.

I love these toasted with butter, but the would also be amazing as a base for eggs benedict.

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