English Muffins… From Scratch!

Ok, So I have not really thought about making English Muffins at home. Now I do not purchase them at the store! I am so excited to tell you that this is super easy, and cost effective! I would have never imagined. Making bread products always seemed daunting to me.

I decided to take on this challenge, you should too. I bet you will impress yourself!

After a bit of Pinterest, (because that is the ONLY place to constructively spend my time…) I found English Muffins! The beautiful pictures that My Fair Baking had displayed, won me over and became the winner of my recipe search. I was very surprised at how EASY these are. I followed the simple set of instructions and here I am now waiting for them to RISE. No, they are not baking in the oven! My children and husband must have asked 50 times because they really wanted one. My oldest, and I mean my husband… does not want to wait, but as we do, I will explain how this all came together.

Gather up your ingredients

Source: Slightly adapted from My Fair Baking

Ingredients List:
1 cup of milk … I Used Plain Almond milk, you can use any kind.
3 Tbs Butter
3 Tbs Honey
1 cup of warm water (105-110 degrees)
1/4 oz of yeast, equal to one little package
2 T Cornmeal … Optional. I only used this on one side
5 cups all purpose flour … Plus a little extra for rolling out dough.
1 tsp salt

 Step 1

Get your 1 C warm water, add your yeast package, set aside for 10 minutes to proof your yeast.
In a small sauce pan heat your milk, butter, and honey until butter is melted. Remove from heat and let mixture slightly cool.
Add yeast mixture to slightly cooled butter mixture, gently combine together. Set aside.
In a large mixing bowl sift 3 cups of flour, I did not sift my flour and it still turned out wonderful. Now add our STEP 3 mixture and mix. Dough will become cohesive but still slightly sticky. Add your last 2 cups of flour and your salt now.

We have Dough… now what?
Leave it in  your bowl, shaped like a ball for 5 minutes to rest.
You can get your pans ready at this point. Cover 2 baking sheets with parchment paper, if you are using the corn meal lightly sprinkle on your pans.

Step 6
Now we roll it out. Cut into circles about 1/2 inch thick. If I could add my 2 cents here, I would say don’t be scared that they are too thick. I was and I may have rolled some too thin. They are prettier when they are thicker. I got about 26 muffins out of my dough, which will vary on how thick and how big you are cutting them. A couple suggestions for a round cutter if you do not have one on hand, a glass, a tin can, or why make them round? Whatever you want, you are the BOSS!
I allowed my dough to rest and rise for about an hour today, that was a good time I felt for our 80 plus degree weather. The fact that there is NO air conditioner helped… See another plus for no air conditioner… Helps to rise bread…. I’ll have to remember that as my husband glares at me from the other room. Image
I used a suggestion of turning on the oven at 350 for 30. After 30 seconds turn off oven and slip pans of muffins in, put a small bowl of water to help with moisture and you may cover your muffins with a light cloth.
Time to Cook!! Almost time to eat!
I used our handy griddle for this next part. It really cut down on time spent cooking since I could cook quite a few at a time. If you do not have a griddle, you may use a pan on the stove. Do not oil either one. Just carefully place the English muffins on one side wait until they are golden brown, about 6-8 minutes, then flip.
After you have flipped these, they turn out so pretty, as you can see they are not perfectly round, but to me they taste so much better!
 From here you can slice in half and add butter and honey, you could save them and have them toasted for breakfast tomorrow, OR you could go here and make  freezeable Breakfast Sandwiches!
Have Hope!
Over and OUT!

1 Comment (+add yours?)

  1. Trackback: English Muffin Breakfast Sandwich | Growing Boys, Growing Hearts, Empty Wallet?

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