In the last year, Theresa and I have both started making many things that we’d previously bought. One example is English muffins.
English muffins are a fairly expensive bread item. Even at the discount bread store, the cost for a pack of six English muffins was usually more than I wanted to spend.
Since we began making these (from Make the Bread, Buy the Butter by Jennifer Reese), I haven’t looked back. For about the same amount as a six-pack of store-bought muffins, you can get 16-24 muffins (depending on how thick you roll the dough, and the size of the cutter you use). Plus, the ultimate test: the taste is substantially better. Fresh off the griddle, the taste can’t be beat.
What you need:
- 1/4 c. warm water
- 1 T. instant yeast
- 2 T. sugar
- 4 c. flour
- 2 t. kosher salt
- 1 large egg
- 1 1/4 c. warm milk
- 2 T. unsalted butter, melted
- vegetable oil, for oiling the bowl
- cornmeal, for dusting the counter
- stand mixer with dough hook
- measuring cups and spoons
- rolling pin
- 3″ round cutter
- stovetop griddle
- heat-proof spatula
Time: 5 minutes mixing, 2* hours rising time, 30 minutes to roll, cut, and cook
*Although the recipe calls for a 2-hour rise, we prefer a longer rise.
Freezeable: Yes. They’ll last a few months.
Serves: Depending on how thick you roll the dough, and how big a cutter you use, you can get anywhere from 16-24 muffins.
Multiplying the recipe: Doubling is easily done. Any more batches would need to use a new bowl.
In a stand mixer with the dough hook, combine water, yeast, sugar, 2 c. flour, and salt. Mix together. Add the egg, milk, and butter. Mix together until combined. Add the remaining 2 c. flour and mix until smooth. The dough should be moist – only add flour as necessary, and do so 1 T. at a time.
Oil a bowl and slide the dough into it. Cover with a damp dish towel and let rise until doubled. (Note: Though the original recipe calls for a 2-hour rise, we have both found that, not only does a longer rise not hurt the dough, but it really gives it a ton of extra flavor. I usually let it rise between 2 and 4 hours. Theresa has had fantastic results with a 6-hour rise.)
Dust a clean countertop with cornmeal. Slide the dough out onto the cornmeal, and generously sprinkle the top with cornmeal. (I use a very heavy hand with the cornmeal.) Roll the dough into a rectangle, about 1/2″ thick. Use a 3″ round cutter to cut out muffins. Gather scraps and re-roll to cut out remaining muffins.
Preheat a skillet or griddle to medium-high. Place muffins on the griddle and immediately turn down to medium. Cook the muffins for 6-8 minutes per side. They should be medium brown, not dark brown.
When cooked, place on a cooling rack. To serve, split muffins with a fork before toasting. These store at room temperature for about 5 days, and in the freezer for several months.