Wednesday, February 2, 2011

English Muffins

*Modified from THIS recipe on Tasty Kitchen  

I made the dough in my bread machine because I am just so cool that way.

English Muffins


1 cup warm milk (1 minute in microwave)
1 cup warm water (30 seconds in microwave)
3 Tbs Canola or vegetable oil of your choice (the recipe on Tasty Kitchen calls for butter)
5 1/2 Cups Bread Flour
1 tsp Salt
2 Tbs Honey (sugar is fine too)

Corn Meal for dusting the cookie sheet.


In a bread machine, put ingredients in the order listed (except for corn meal). Set machine on dough cycle and go take a nice hot bath.

Line 2 baking sheets with wax paper and dust with a generous amount of corn meal.

Roll out dough on floured surface with a rolling pin to 1/2 inch thick. Cut out the dough into circles with a tumbler or a mason jar lid. Transfer the muffins to the baking sheets and dust with more cornmeal.
Cover with a dry towel and let rise until doubled (35-40 minutes). When muffins have risen, heat a skillet over medium heat. Carefully lift the muffins from the pan and place on the un-greased skillet. Cook 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting them (with a fork) and toasting them!

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