English Muffins….

Makes approximately 14

  • 1 Cup warm milk
  • 1 Cup warm water
  • 1 TBSP white sugar
  • 1 (.25 oz) package Active Dry Yeast
  • 1/4 Cup melted butter
  • 5 Cups all-purpose flour
  • 1 tsp salt

Warm the Milk and Water to luke-warm. If you get it too hot, you will kill your yeast.

Add sugar, stirring to dissolve. Sprinkle in yeast, and let stand until foamy.

In a large bowl, add milk and yeast mixture, butter, and 3 cups of flour. Beat until smooth.

Add salt and remaining flour, or enough to make a soft dough.

Knead until velvety, and dough passes the “window pane test”* This could take several minutes. Several.

Place dough in an oiled bowl, toss to coat, and cover with plastic wrap. Leave to rest until doubled in size – 1.5-2 hours.

Pour out dough, and knead again. Divide into 14 equal pieces. Shape into disks, cover, and let rise until again doubled.

You may sprinkle your dough with cornmeal, if you’d like – but I didn’t have any on hand.

Heat cast iron griddle or skillet on medium heat. Place each disk in pan, turning once they are sufficiently browned. Repeat on other side.

As an aside, I added teaspoon of buttermilk powder to mine. I was hoping to give it that tang that good english muffins have. It did not. I don’t know if it was this addition, the recipe, or simply my inexperience, but the muffins came out more white-bread in texture. I was hoping for light, airy, chewy English muffins, but I didn’t get that. They still taste good, though. Next time, I will add more salt to the recipe, though.

*The window pane test is a test where you pull off a piece of dough, and then stretch it. If a thin translucent “pane” appears, then you’ve passed. After over ten minutes of kneading by hand, I still couldn’t get mine to pass. Could be the all-purpose flour which has less gluten than a bread flour, or maybe I just quit too soon. Good Luck!


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