#194: Home made English Muffins

After I tried (and sort of failed) at making bagels last week, I was super reluctant to try this recipe.  Yet, I also thought this could be a little way of redeeming myself.  I am not a baker.  I love to bake, don't get me wrong, but you have to worry too much about measurements and precision....everything I am NOT when I cook. 


But I still wanted to give this recipe a try.  So I went out and got fresh, new yeast (in case that was the problem with the bagels!).  I even turned on the oven for 2 minutes to start warming up, so I could have the dough rest in a warm spot (literally!). 

These are a lot easier to make than bagels, but they take forever to bake!  (Okay, maybe not that long, but it takes several batches).  The original recipe said to cook for about 6 minutes on each side, but I ended up having to bake mine for over 10 minutes per side.  The first batch I made as I was supposed to, but they were a little too doughy for my liking.  And I must have rolled them out too thin, because I cannot cut/split them without them breaking. 

My second batch turned out much better!  They were more puffy, less doughy and actually looked like english muffins!!  If only I had a pan that they ALL fit in so I could make them quicker!!

1 3/4 cups (14 ounces) milk, warm (I used powdered milk)
3 tablespoons butter
1 1/4 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups flour {I used whole wheat}
2 teaspoons instant yeast
1 tsp baking powder

Combine the warm milk, sugar and yeast, allowing the yeast to proof for a few minutes, until bubbly. Add remaining ingredients and mix thoroughly, for about 5 minutes. Do not add more flour, the dough will be very sticky. Once mixed, scrape dough from bowl onto a lightly floured counter top. Fold dough over a few times, until you make a nice, smooth ball. Place in a greased bowl and allow to rise in a warm place for about 1 hour.

Punch down dough and lay out on a surface sprinkled with corn meal. Roll out to desired thickness. the muffins rise somewhat, so roll them out about 1/4" thinner than what you would like the final product to be. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cover pan and cook for 6-7 minutes on each side.