Homemade English muffins

English Muffins
Yields 18
Full credit goes to the authors of Farmstead Chef. I didn't change a thing because this recipe is perfect! We enjoy these fresh with an egg, spinach and cheese, but they also freeze well!
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  1. 1 cup milk
  2. 1/4 cup butter (1/2 stick)
  3. 2 Tbsp. Sugar
  4. 2 1/4 tsp. dry active yeast (one .25 oz package)
  5. 1 cup warm water
  6. 5 cups flour
  7. 1 tsp. salt
  1. In a small saucepan, heat milk until it bubbles. Add butter and mix until melted. Remove from heat. Mix sugar until it dissolves. Let cool until lukewarm
  2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
  3. In a mixer bowl, combine milk and butter mixture, yeast mixture and 3 cups of the flour. Beat until smooth. Add salt and slowly add rest of flour. Using the dough hook, mix until a soft dough forms, about 6 to 8 minutes.
  4. Place dough in a lightly oiled bowl. Cover and let rise until doubled, about 1 hour.
  5. Punch dough down. Try not to handle the dough much more after this point in order to keep air bubbles in the dough to help make nooks and crannies. Roll dough to about 1/2 inch thick. Cut rounds with a wide-mouth Mason jar ring (or something about that shape). Sprinkle a baking sheet with cornmeal and place rounds on top to rise. Dust tops with cornmeal. Cover and let rise about 1 hour.
  6. Heat lightly oiled griddle or electric fry pan. Cook muffins about 10 minutes on each side over medium heat or until nicely browned. Then move to oven and bake at 350 degrees for about 10 minutes.
  7. To use, split with a fork (not a knife) to preserve nooks and crannies.
Adapted from Farmstead Chef
Adapted from Farmstead Chef
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