Why in the world would anyone ever opt to make their own English Muffins (especially when you can buy them in store?)
It really is truly simple – DIY.
If you like to bake, then there are more reasons to make your own than buying in store. So much better, so much easier and overall, much cheaper.
English Muffins are great in the morning with fresh Jam (especially this week with the organic strawberries on sale)... they are also just as great with Eggs and a little sauce as a breakfast sandwich.
If you spend your days at home, there really isn’t any reason “not” to make these. Mixing up is effortless, all it takes is some time to let them rise and you are in business.
- 1 3/4. C. Whey (or, lukewarm milk)
- 2 1/4 tsp Instant Yeast
- 3 Tbsp Butter, softened
- 1 tsp Salt (skip this if using salted butter)
- 1 large Egg
- 2 Tbsp Granulated Sugar
- 4 1/2 C. Organic All Purpose Flour
- Cornmeal
- Turn on your oven to 200 degrees F.
- Place the lukewarm milk into the KitchenAid mixing bowl and sprinkle with the yeast.
- Let it sit 10 minutes or until frothy on the surface.
- Combine the salt, egg, sugar, and butter until well mixed.
- Add in the flour 1 C. at a time - once all mixed, use the paddle attachment and turn the mixer on medium for a good 5 minutes.
- The dough will be sticky and will pull from the side of the bowl -- scrape the dough into a well oiled bowl and shape into a round ball of dough.
- Turn OFF the oven at this point.
- Then put the bowl in the oven and cover lightly - let it rise for 1 1/2 - 2 hours or until double in size.
- After time has passed, remove from the oven and divide the dough into 16 pieces - shape into smooth balls.
- Sprinkle cornmeal on 2 griddles (or, one at a time if that is all you have), and place them on the griddle.
- Cover them with a piece of parchment and let them rest for 20 minutes - they'll puff up a bit.
- Next... turn on the stove, and you will want to find JUST the right heat to cook them evenly.. we use between low and medium.
- Cook for 10-12 minutes per side and then gently flip to the opposite side.
- (If yours cook too fast on the stove, once you flip and cook the opposite side then lay them on a cookie sheet and finish off for 10 minutes at 350 in the regular oven).
- These can keep for up to 1 week -- ours don't last that long though. Have a biscuit cutter? You can use that if you want them perfectly shaped.
I LOVE mine fresh off the griddle untoasted – but if you prefer to toast them you can do that too – and spread them with butter or, even fresh strawberry jam.