English Muffins

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How come no one ever told me that homemade English muffins are far superior to the store bought version?

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They are softer, plumper and smoother.

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They are sweeter, saltier, tastier in every aspect.

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Crunchier, crumblier and yeastier…

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They are just better.


English Muffins

adapted from Judy Gorman’s Breads of New England

  • 3/4 cup warm water
  • 2 1/4 teaspoons active dry yeast
  • 2 tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 egg, beaten
  • 3 tablespoons unsalted butter, melted
  • 2 1/2 to 3 cups all-purpose flour

Place water in a large bowl. Sprinkle yeast over the top. Sprinkle sugar and salt and stir. Add the butter and beaten egg and stir. Add 2 cups of flour and beat with a wooden spoon. Gradually blend in additional flour until the dough becomes too difficult to stir. Turn out onto a floured surface and knead in as much of the remaining flour as necessary to form a soft dough that is moist yet no longer sticks to the work surface. Transfer dough to a bowl and cover. Keep in a warm spot until doubled in size, about an hour.

Empty dough out onto a lightly floured work surface. Knead until the dough is smooth and resilient. Cover with a clean dish towel and let sit 20 minutes. Roll dough to a 1/2 inch thickness. Cut out using a biscuit cutter and transfer to a baking sheet sprinkled with cornmeal. Sprinkle cornmeal over the tops of the muffins and place in an unused oven to rise for 45 minutes.

Grease a cast iron skillet and place over medium heat. Arrange muffins on the surface. Cook 3-5 minutes per side. Transfer to a rack to cool.


 

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6 thoughts on “English Muffins”

  1. Jodie Susan told me your birthday was yesterday’ Just so you know i don;t remember when any of my kids were born. Ask anyone and they;ll tell you. Love to you and your family Grampa…..

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