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      • Blueberry Waffles Recipe
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      • Cranberry Sauce
      • Homemade Butter
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      • Pineapple Pico de Gallo
      • Strawberry Vinaigrette Dressing
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English Muffins

written by foodloveplay January 21, 2021
English Muffins

When I first thought of making English muffins, I was intimidated. There looked like there was too much stuff going on. Because of that, I went to the pro – A dear friend who owned a bakery.  He told me that patience was what made the best English muffins.

Patience isn’t one of my virtues, so this part was a pain. Needless to say, I didn’t wait the first time I made them. An hour was fiiiiine. It wasn’t. It was like cooking a hockey puck. An hour and a half was iffy, not fluffy. Two hours ended up being the sweet spot.

Yup, so patience and stuff…

Making these has become an easy Sunday morning project. Whether a bacon, egg and cheese sandwich or melted butter and homemade jelly, these English muffins are a perfect taste.

Breakfast is everything. The beginning, the first thing. It is the mouthful that is the commitment to a new day, a continuing life

A.A. Gill

GOOD FOOD. GOOD FRIENDS. GOOD TIMES.

© FoodLovePlay. All images & content are the sole property of FoodLovePlay. Please obtain permission prior to using my images. If you would like to republish a recipe, please link back to this post and re-write the instructions in your own words

Easy English Muffins

Print This
Serves: 12 Prep Time: 2 Hours Cooking Time: 20 Minutes

Ingredients

  • 1 ¾ cups lukewarm milk
  • 2 ¼ tsp or 1 pkg active yeast
  • 2 Tbsp sugar
  • 3 Tbsp unsalted butter softened
  • 1 tsp salt
  • 1 large egg
  • 4 ½ cups All-Purpose flour
  • Olive oil for coating
  • ¼ cup Cornmeal

Instructions

  1. In the bowl of your mixer, add lukewarm milk, sugar and yeast. Stir lightly and let proof for 10 minutes. After yeast mixture is foamy, add salt, butter and egg.
  2. With mixer on low, add 1 cup of flour at a time, until all of the flour is incorporated. Then switch to medium speed and mix for 5 minutes. Dough will be pliable and sticky to touch.
  3. Place dough in bowl coated with olive oil and cover for 2 hours, until doubled in size.
  4. Coat your hands with olive oil and pull off pieces of dough (a little bigger then a golf ball, about 2oz) and form into a ball. Dust a cool griddle pan with cornmeal and place dough ball down to flatten slightly.
  5. Let dough rest for 30 minutes.
  6. Turn burner to medium heat and cook each side until golden. About 8-9 minutes per side. Set aside to cool on a wire rack before cutting.

           Note: May need to prepare two griddles, depending on the size of your pans.

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