English Muffins

English Muffins
English Muffins I had no idea that these were going to be so easy to make. Takes a little time due to it having to rise, but worth it because they are wonderful when freshly made.
Recipe type: Breakfast
  • 1 ½ teaspoons active dry yeast
  • 1 cup warm water, NOT HOT
  • 2 cups all purpose flour
  • 1 tablespoon unsalted butter melted
  • 1 teaspoon sugar (feeds the yeast)
  • 1 teaspoon salt
  • ¼ cup cornmeal or as much as you need
  • Oil as needed
  1. In a mixer bowl fitted with a hook attachment add the active dry yeast, water, and a pinch of sugar in a small bowl and let stand until foamy, about 10 minutes.
  2. Once the yeast mixture is ready, add the flour, sugar, salt and butter in the same bowl. Mix on low till every well combined. Turn up the speed to med and mix for about 4 minutes, until you have soft dough that just clears the sides of the bowl.
  3. Turn the dough out onto a floured work surface and knead for 3 minutes. Return the dough to a clean, greased bowl, cover with plastic wrap, and allow the dough to rise until doubled in size, about 90 minutes.
  4. Sprinkle a work surface with cornmeal. Pour the dough out of the bowl and onto the surface. Sprinkle the top of the dough with cornmeal and then roll the dough into a rectangle about ½ inch thick. Use a large round cookie cutter or an upside down drinking glass to cut the muffins out of the dough.
  5. Heat a large griddle or skillet over medium heat with about 1 teaspoon of oil, place the muffins onto the skillet and let cook for 5 to 10 minutes on each side. Enjoy!
  6. Tip: never slice open the muffing with a knife; use a fork to go around it to open it.


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