Homemade English Muffins
Author: 
Recipe type: Bread
 
English muffins are surprisingly easy to make, perhaps even more quick and simple than bread. This particular recipe doesn’t take forever to rise and knead. It is perfect for crab benedicts, as we made this week -- or, just to serve with a hot slab of butter and homemade jam.
Ingredients
  • 1-1/2 cups whole milk
  • 3 tablespoons unsalted butter
  • 1 tablespoon honey
  • 2 teaspoons instant dry yeast
  • 4 cups bread flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 large egg, beaten
  • Cornmeal for dusting the baking sheet
Instructions
  1. Preheat the oven to 350 degrees F.
  2. Add the milk and butter into a small saucepan over medium heat. Heat just until the butter is melted and the milk is warm. Cool slightly and then stir in the honey and yeast.
  3. In a large bowl, combine the flour, salt, and baking soda. Add in the milk-butter-yeast mixture and the egg. Mix all until a dough forms, either by hand or in a mixer.
  4. Turn the dough out onto a well-floured surface. Roll the dough out with a flour-dusted rolling pin to about 1-inch in thickness.
  5. Use a round, 3-inch cutter (Or, in our case, we used the rim of an inverted water glass. Cut-out tuna cans are ever popular, if anyone has those around anymore) to cut out each muffin. Tradition calls for laying the muffins out onto a baking sheet sprinkled with cornmeal, and I like this -- the muffins don’t get to floury, and the cornmeal can be dusted off after baking if preferred. Sprinkle the top of the muffins with cornmeal also to prevent sticking.
  6. Cover the muffins with a clean kitchen towel and let them rise for about a half-hour.
  7. Over a hot, lightly greased or pan-sprayed griddle, griddle pan, or cast-iron pan -- or even a nonstick frying pan -- “griddle” each muffin for about five minutes on each side.
  8. Slip the muffins onto a baking sheet sprinkled with cornmeal and slide into the oven for an additional 8-10 minutes, or until the muffins are fully dried out in the center but still just lightly golden brown on the outside.
Notes
Makes 16 (3-inch) muffins.
Recipe by Within The Wild at http://withinthewild.com/2012/12/homemade-english-muffins/