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 lifeA.A. Gill
GOOD FOOD. GOOD FRIENDS. GOOD TIMES.
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Easy English MuffinsPrint This
- 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
- 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.
- 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.
- Place dough in bowl coated with olive oil and cover for 2 hours, until doubled in size.
- 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.
- Let dough rest for 30 minutes.
- 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.