English Muffins – I’ve been wanting to try this recipe for a long time, I just haven’t been brave enough!! Bread is a new frontier for me and it seems easy to mess up! 🙂 I tried making these Hawaiian Rolls awhile back and it was NOT a pretty sight, so I’ve been hesitant to jump back into the bread world. But I steadied myself this weekend and forged ahead.
I used an AllRecipes.com recipe. I chose this one because you can change the amount you want to produce. We don’t need 18 English muffins and I know I could freeze them, but if we didn’t like them or they didn’t turn out, then I would have wasted a bunch of ingredients unnecessarily. I made the recipe for 6 and got 8 out of it. I’ll list the original recipe, though. Also, it might be worthwhile for you to read through the comments. I think it helped me with the process since I was relatively unfamiliar.
I probably could have let them sit on the griddle longer to develop more color, but I think I became impatient. They are a little dense but taste pretty good! I will try these again sometime and I’m sure they’ll get better every time. I have to figure out how to get more of those “nooks and crannies”….
- 1 cup milk
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup melted shortening
- 6 cups all-purpose flour
- 1 teaspoon salt
1. Warm the milk in a small saucepan until it bubbles, then remove from heat.
2. Mix in the sugar, stirring until dissolved. Let cool until lukewarm.
3. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
4. In a large bowl, combine the milk, yeast mixture, shortening and 3 cups flour.
5. Beat until smooth.
6. Add salt and rest of flour, or enough to make a soft dough.
8. Place in greased bowl, cover, and let rise. (I let it rise for about 1 hour and 15 minutes. I have no idea if this was the right time length or not. The dough about doubled in size.)
9. Punch down.
10. Roll out to about 1/2 inch thick.
11. Cut rounds with biscuit cutter, drinking glass, or empty tuna can.
12. Sprinkle waxed paper with cornmeal and set the rounds on this to rise.
13. Dust tops of muffins with cornmeal also.
14. Cover and let rise 1/2 hour.
15. Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat.
16. Keep baked muffins in a warm oven until all have been cooked.
17. Allow to cool and place in plastic bags for storage.
18. To use, split and toast. Great with orange butter, or cream cheese and jam.