Who says bread has to take a lot of time and effort to make fresh? Nope. These Homemade English Muffins come together quickly and don’t even require an oven. And the taste? Hardly comparable to store-bought, in a good way!
English Muffins are delicious toasted, topped with butter and honey or butter and jam, and work fabulously for breakfast sandwiches, Mom’s McMuffin Style. I also like them toasted with peanut butter and jelly. Oh, yeah.
Homemade English Muffins
1½ tablespoons yeast
2 cups very warm water
½ cup butter, melted
1 tablespoon salt
1 tablespoon sugar
5½ to 6 cups flour (white whole wheat, unbleached, or a combination of both)
In a large bowl, dissolve the yeast in the water. Add melted butter, salt, and sugar. Mix well. Stir in 3 cups of flour. Continue to stir in flour, ½ cup at a time, until a soft dough forms. Knead briefly on a floured surface. (No need to work the dough hard like bread dough. Just make sure it’s not sticky. It will be soft.)
Roll dough out to about ¼ inch thick. Cut into 4 inch rounds. (I use a large plastic cup.) Place rounds on a cornmeal sprinkled surface. Sprinkle additional cornmeal on top. Cover rounds with a towel and let rise 30 minutes. Cook on an ungreased, pre-heated skillet, about 7 minutes on each side.
Allow to cool. Split to toast. Makes about 15 muffins.
*** Don’t let the skillet get too hot. Muffins need to cook 7 minutes on each side so that they don’t end up doughy in the middle.
If I can make English Muffins, surely I can make bagels, right? Haven’t tried those yet…