Wednesday, November 21, 2012

Homemade English Muffins

Did you know that you can make your own homemade English muffins? And the trick (you'd never guess) to getting that firm, chewy crust? You cook this bread on the stove. Yes, on the stove! You literally don't even need an oven. 

Homemade English Muffins
Yield: about 18 muffins
Prep Time: 25 minutes
Rising Time: 90 minutes
Cook Time: 20 minutes
Total Time: about 2.5 hours


1 cup milk
2 Tablespoons white sugar
1 (.25 oz) package active-dry yeast
1 cup warm water
1/4 cup melted shortening
6 cups all-purpose flour
1 teaspoon salt


Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

In a large bowl, combine the milk, yeast mixture, shortening, and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead. Place in greased bowl, cover, and let rise.

Once dough has risen (about an hour), punch dough down in bowl and roll out to about 1/2-inch in thickness. Cut rounds with a biscuit cutter, drinking glass, or empty (and clean) tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise for 30 minutes.

Heat a greased griddle. Cook muffins on griddle about 10 minutes on each side on medium-low heat. Keep baked muffins in an oven until all have been cooked. To store for later use, allow all to cool and place in a plastic bag. To serve, split muffin in half, toast and spread with butter and jam. Enjoy!


Michelle said...

Great recipe! I'll have to try it soon.

Japolina said...

Who knew? They look delicious. Happy Thanksgiving!

Rauf Arshad said...

its been a great blog