English Muffins
Want to make your own English Muffins at home? They're surprisingly easy to make with basic ingredients, and they're so delicious when fresh. This week, Todd shows you how to do it. Enjoy!
English Muffins
1½ cups milk
2 Tbsp butter, melted but cooled
2 Tbsp honey
1 Pkg dry yeast
3 cups bread flour
1½ tsp salt
¼ cup cornmeal
• Warm the milk to 120°. Stir in the butter and honey and let cool to 110°-115°.
• Stir in the yeast until dissolved. Let stand for 7-10 minutes.
• In the bowl of a stand mixer, combine the bread flour and salt. Add in the yeast mixture. Beat together with the paddle attachment for 8-10 minutes to make a sticky dough. You will have to scrape the sides of the bowl periodically.
• Coat the inside of a large bowl with oil and transfer the dough to the bowl. Cover with a warm moist towel and let rise for 2 hours or until doubled.
• Line a baking sheet with parchment paper or a silicone mat. Brush it with oil and generously dust the paper with cornmeal.
• Flour a clean work surface generously with flour and place the dough on the flour. Spread the dough out until it is about ½” thick.
• Take a 3” round cutter dusted with flour and cut out 3” circles of dough. Transfer to the prepared baking sheet. Dust the cutter with flour between each cut.
• Dust the tops of the muffins with cornmeal. Cover with a warm towel and let rest for another 20 minutes. Muffins will puff up slightly.
• Warm a large skillet with a lid over medium-low heat. Melt a small amount of butter if it is non-stick. Place a few of the muffins at a time on the skillet and cover. Cook for about 6 minutes, or until the bottom is golden brown.
• Flip the muffins with a spatula and cook uncovered for another 4-5 minutes.
• Let cool completely before cutting.
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