I love bread. It’s one of the few things I could eat every single day and I would always love it.. All the time. Forever. A couple of years ago Brett bought a bread book and we’ve been experimenting with many of its recipes for awhile now. And I’d like to think we’re getting pretty good at making bread.
So when I saw a recipe for English Muffins, I obviously jumped right in and made them that very day. Why? Well because English Muffins are just plain delicious. And let me tell you, they’re pretty dang easy to make too. Maybe not quite a easy as our normal bread, but with Rosie on my side I kind of feel unstoppable. Also, did you know it rarely gets below 70 degrees here? No, I’m not trying to make you jealous. I’m just letting you know that heating your oven to 450 to make bread isn’t always the most pleasant idea. And did you also know, english muffins are made on the stove. Yeah, uh-huh. So go ahead, bust out that flour. I think you’re making english muffins right about now.
English Muffins (slightly adapted for the lazy in us, from allrecipes.com)
- 1 cup milk
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup melted butter
- 6 cups all-purpose flour
- 1 teaspoon salt
Procedure. Not gonna lie, guys. I took the extra lazy route while making these. So I’m gonna go ahead and assume that you, too are feeling lazy but still want to make some delicious bread. If so, keep reading. If you want to get all technical, go ahead and check the original recipe. I won’t get jealous.
- measure your milk and water in the same measuring cup, and then put the butter in there too. warm in the microwave for a few seconds just until butter melts (you can melt the butter first if you’d rather. I didn’t because I detest dishes). (If it gets too hot, let it cool before you add your yeast or you risk killing the little suckers) throw in the sugar and yeast and let that chill our while you get the other stuff together.
- In a medium bowl, combine salt and flour. Dump all your wet ingredients into the bowl of your stand mixer (or a giant bowl if you don’t have a stand mixer), turn to low and start adding your flour/salt mixture. Run the machine (or stir) until you have a soft dough. Knead (either by hand or with dear Rosie). Place in greased bowl, cover, and let rise until doubled. (I think this took an hour and a half? dang, forgot to write it down. Poke your finger in it, if the indentation sticks, your dough is ready)
- Punch down. divide the dough in half. Form each half into a log and then slice the log into about 9 slices. Or more or less depending on how thick you want your muffins. The dough is so soft that you won’t get perfect rounds this way. If you prefer nice-looking muffins, feel free to roll out the dough to about 1/2inch thick and cut out rounds, but I was worried this might knock out too many of the nooks and crannies. Either way, i think they’d be delish.
- 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 griddle or skillet. Cook muffins about 10 minutes on each side on medium heat. Keep cooked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast, slather with butter and your favorite toppings. Eat and Enjoy!!