Family Chow Hall

English Muffins

November 14th, 2006

This is one recipe that is about a thousand times better when you make it yourself. There is just no comparison. My hubby loves my homemade English muffins on Saturday morning with eggs. If he’s ambitious, he will top them with ham, a poached egg, and make hollandaise sauce for it. (Then we feel so guilty, we usually skip lunch.)

He also likes it when I put one or two in his lunchbox. I add a small baggie with peanut butter and marmalade in it. He cuts the corner off of the bagge and squeezes it out onto his toasted English muffin.

Unfortunately, this is another one for the bread machine. Again, if you don’t have one, consider putting it on your Christmas list.

English Muffins — makes 12

prep. time: 3 hours / cooking time: 15 minutes

1 cup water
1/4 c. cooking oil
2 T. honey
3 c. flour (you can use whole wheat or some of each, wheat and white)
1 t. salt
2 1/4 t. yeast
cornmeal

Okay, first throw everything in your bread machine except the cornmeal, according to the directions that came with your machine. Set it on the dough cycle. When it’s done (mine takes 90 minutes) punch it down and knead it to get the biggest air bubbles out. Next you will roll it out (about 1/2 inch thick) and make circles as if you were making biscuits — just use a glass or cup. Now you’re gonna spray a cookie sheet with cooking spray and sprinkle some cornmeal on it. Lay the cut muffins on top of the cornmeal. Let ‘em rise for about an hour, ’til they’re double in size.

To cook them, heat a frying pan or griddle. Electric griddles are great for this, if you happen to have one. Heat it to medium (375) and spray with cooking spray. Gently lay the muffins on the hot griddle and let them cook 5-7 minutes, until they are nice and brown. Flip and fry for the same amount of time.

Trust me, you will not be able to (nor should you!) resist tasting these when they are warm. Split one in half and slather it with plenty of butter and add some jam.

Entry Filed under: Bread, Recipes