Not exactly baking

Homemde English Muffins Recipe  
In fairness to anyone who follows me on Instagram, I figured I should share my recipe for Homemade English Muffins. Of course, there are plenty online, and I won’t guarantee  that my recipe is different from any other one might find, it might not be the one with the most “nooks and crannies”, or the healthiest, but it is my own adapted recipe with the main point being that it is simple. It isn’t quite baking because they are actually made on a griddle and not in the over. This makes them an excellent bread recipe for the warmer seasons when one doesn’t want their oven on. 

Having the right tools makes this easier, and will enable one to follow this recipe exactly. It can be made without a stand mixer, but it will then loose the simple ease this recipe provides. 

Tools:  a stand mixer (at least a 325 watt or similar to Kitchen Aid brand variety that has a 5qt bowl)

A good flat clean surface, rolling pin

A circle cutter, about 3″ diameter or a large mug/glass will do

And a large completely flat pan or griddle. Can be cast iron, regular skillet, or it can be the electric kind you plug in (like for pancake making). I prefer now the electric griddle, it maintains temperature the best. 

Ingredients:

5 cups of flour (loosely measured) and a little more if needed. 

2 TBSP active dry yeast, or 2 packets

1 TBSP Sugar

1/2 tsp baking soda

2 cups milk

1/2 cup water

1 TBSP butter

Cornmeal for dusting

Oil for brushing onto skillet 

Directions:

Using your stand mixture bowl, mix flour, yeast, sugar, and baking soda.

In a microwave safe bowl, put milk, water, and butter, heat until it feels warm to touch (about 2-3 minutes from fridge temp). 

Add liquid to the dry ingredients. Begin with a paddle style mixing wand. Once it is sticking together, switch to a dough-hook and continue to mix for 2-3 minutes. This is the kneading process. 

Dough should be somewhat elastic (meaning when you lift it and it stretches, it bounces back to shape). It should not be hard or too sticky, slightly sticky is good. Remove dough from bowl and brush same bowl with oil, cover with a piece of oiled plastic wrap. Let sit in a warm place for 20-30 minutes. 

Meanwhile, get a clean surface ready, a round cutter, cornmeal, oil for brushing the griddle, and rolling pin ready. 

Heat griddle to 300 degrees for electric type, for a pan on the stovetop, heat to medium heat. Brush with a little oil. 

When dough has risen, without working it place about half onto a lightly floured surface. Roll dough to about 1/2″ thick. Cut with circle cutter, pat softly into cornmeal and place on griddle. 

Cook for 7 minutes on one side, flip and cook 7 more minutes on other side. Cooking can be aided by placing a sheet of parchment paper over the batch while cooking to allow some heat to stay in. 

While first batch is cooking, continue to cut and pat in cornmeal the remaining dough. 

  
Allow to cool briefly before cutting in half with a sharp serrated knife. 

Serve warm or you can spilt and toast them. Make sure they are cool before storing in a container or ziplock bag. Iif you will not be eating them all in 2 days be sure to refrigerate them. Make sure to allow some breathing room in the container until they have reached a cool temperature. 
One final note, I showed my mom how to make this recipe, she never makes bread, but this was so easy for her also, so even if you can’t make a loaf of bread, give this one a try!

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