Homemade English Muffins

In my ongoing quest to make as much of my food from scratch as possible, I periodically re-evaluate to check myself — what am I buying and eating from the store that I never thought to attempt to make myself? This is how I figured out how to make my own cheez-its and my own granola bars, among other things.

I bake quite a bit, especially breakfast foods at this point. I tried this delicious cinnamon bread last week. But another breakfast favorite — the English muffin — is one I’d never tried to make, and haven’t actually eaten in quite a while, for this reason. This weekend, I had a big craving, though,  so I gave them a shot.

I used this recipe, which I decided was credible because it came from the Brits themselves, but I converted the measurements for you all, helpfully, below:

Ingredients:

  • 4 tablespoons butter
  • 1 tablespoon sugar
  • 2 cups milk
  • 1 package active dry yeast (1-1/2 teaspoons)
  • 1 large egg, beaten
  • 4 cups all-purpose flour [I used whole wheat flour, so I made sure to sift it a little extra air]
  • 1-1/2 teaspoon kosher salt
  • 2 teaspoons baking powder dissolved in 1 tablespoon of water
  • cornmeal for dusting

Process:

  1. Combine the butter and sugar in a small sauce pan, stirring to dissolve the sugar.  Add the milk, stir it and remove it from the heat.  Stir in the yeast and the egg.
  2. Combine the flour and salt in mixing bowl.  Add the milk mixture and stir till it’s all well combined.  Cover and set aside for 1-1/2 hours, or refrigerate overnight (removing it from the fridge an hour before cooking).
  3. Heat a griddle or a skillet over medium heat.  If you’re using rings, butter them.  Stir the dissolved baking powder into the batter.  Dust the griddle or skillet with corn meal.  Scoop-pour about 1/4-cup portions onto the griddle, free form or in rings.  Cook for about seven minutes.  Flip them and continue cooking till done, 7 to 10 more minutes. [Mine were free-form.]
  4. Serve with butter, jam, peanut butter, bacon, eggs, etc!

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