Monday, September 14, 2009

english muffins

I made these a couple of weeks ago. I should have divided the dough into less, larger pieces, to make bigger English muffins. That way they would have been more moist and more delicious to eat. There were just too many this way, and they were a little dry. It's cheaper to make them than to buy them at the store, and they're really good toasted.



1 cup milk
2 tablespoons white sugar
2 1/4 teaspoons (0.25 ounce) active dry yeast
1 cup warm water (45°C)
1/4 cup melted butter
6 cups all-purpose flour
2 1/2 teaspoon salt


Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.

At the same time, dissolve yeast in warm water in a small bowl. Let stand until creamy, about 10 minutes.

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

Clean the sides of the bowl, cover with plastic wrap and let sit for 20 minutes.

Add salt and rest of flour, or enough to make a soft dough. Knead on a counter. Place in greased bowl, cover, and let rise until doubled in volume (about 1 hr, depending on the temperature of the room).

Punch down. Roll out to about 1/2 inch (1.3 cm) thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. With the remaining dough, roll up, flatten and cut rounds again. Repeat until there is no more dough left. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1/2 hour.

Heat greased pan. Cook muffins on pan about 10 minutes on each side on medium heat (350 F, 180°C). Allow to cool and place in plastic bags for storage.

To use, split and toast.

Photography: Adams Carroll
Recipe adapted from LindaPinda's recipe at

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