How come no one ever told me that homemade English muffins are far superior to the store bought version?
They are softer, plumper and smoother.
They are sweeter, saltier, tastier in every aspect.
Crunchier, crumblier and yeastier…
They are just better.
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.