Years ago my friend Carol Flynn introduced me to her homemade English Muffins. Filled with nooks and crannies, it’s hard to stop eating them. Not only are they great for breakfast, but they also make the best cheeseburger buns and delicious garlic bread. The dough comes together very quickly. Cooked on a griddle over low heat they need minimal attention. They are so easy to make they may become a weekly habit.Dough doubled in volume in oiled bowl.
English Muffin Recipe
4 cups (450 grams) of flour
1 package of yeast
¼ cup of warm water
1 tsp sugar
1 tsp kosher salt
1 cup milk, warmed
4 tablespoons butter, melted
Proof your yeast with ¼ cup of warm water and 1 tsp sugar.
Measure the flour and put in a mixing bowl with the salt. With the dough hook mix them together on low. Warm the milk, add the melted butter and whisk in the egg. Add the liquid ingredients to the dry and let the machine knead them. The mixture will be loose. Oil a bowl and put the dough inside and let it rise until doubled in volume. 30 – 45 minutes.
For ease in cutting I put plastic wrap down, scrape the dough onto it and cover it with another piece of plastic wrap. Roll out the dough and cut circles with a three inch round cutter or juice glass. For ease of handling I lightly oil my hands so that the dough won’t stick to them. Cover and let rise for 20 minutes. Meanwhile start heating a griddle, start it on Medium low then lower it to low. Place the muffins on the griddle, top side down. Let them cook for ten minutes on each side. Swivel them a half turn during cooking to ensure even browning. Makes 10-12