Homemade English Muffins
Follow the directions carefully to form a crumb with the large holes, characteristic of English muffins. These freeze well; split with a fork before freezing so you can toast them directly out of the freezer.
Serves: 18Hands-on: 45 minutesTotal: 1 hour 35 minutesDifficulty: Medium
- 2 packages (2 1⁄4 tsp.) active dry yeast
- 1 cup warm water, divided
- 1 cup milk
- 2 Tbsp. butter, melted
- 1 tsp. salt
- 1 Tbsp. sugar
- 4 cups all-purpose flour
- 1⁄2 tsp. baking soda
- 2 Tbsp. cornmeal
- In a large bowl, combine yeast and 3⁄4 cup warm water; set aside.
- In a large saucepan, combine milk, melted butter, salt, and sugar and heat over low heat until warm. Add to bowl containing yeast mixture and stir. Gradually add flour, beating for 30 seconds after each addition. When half of the flour has been added, dissolve baking soda in 1⁄4 cup warm water and add to dough. Add remaining flour until a soft dough forms. Cover and let rise for 30 minutes.
- Grease a baking sheet with nonstick cooking spray and sprinkle with 1⁄2 of the cornmeal. Punch down dough and roll dough into a circle (1⁄2 inch thick). Using a 3 3⁄4-inch round cookie cutter or rim of a glass, cut out 18 circles of dough. Place on prepared baking sheet. Sprinkle the tops with cornmeal, cover, and let rise for 20 minutes.
- Heat a large griddle over medium heat. Carefully place muffins on ungreased griddle, six at a time, and cook until first side is golden brown, about 5 minutes. Turn when the sides start to look dry, and cook on the second side until the muffins are firm, about 4 minutes.
- Repeat with remaining muffins. Cool on wire rack. To serve, split in half with fork, then toast and butter.