I guess we are on a bread-making kick here at The 2 Seasons. We told you about this delicious and easy bread last week, and today we have something special. Did you realize that you can actually make English muffins in your very own kitchen? I made them years and years ago. It was so long ago that my children were still babies. They aren’t babies any more. Just this week I decided to make them again, and I am so glad I did. If you are planning to serve an Easter brunch this Sunday, these English muffins would be the perfect vessel for baked ham. They also are great with honey, honey butter, home-made jam, cinnamon and sugar, apple butter, peanut butter, and probably anything else you want to put on top of them. They freeze well which means you can make them ahead of time. They really aren’t too hard to make. The process is time consuming because the dough has to rise, but they are worth it in the end. This recipe is from Allrecipes.com
Packed With Flavor and Moisture
These English muffins are more moist than the ones we usually buy at the grocery store, and they have a richer flavor. A big difference in the texture is the absence of the air holes that the store bought brands have.
- 1 cup milk
- 2 tablespoons sugar
- 1 envelope active dry yeast
- 1 cup warm water
- 1/4 cup melted shortening
- 6 cups all purpose flour
- 1 teaspoon salt
- Corn meal
- 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.
- Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty 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 1/2 hour.
- Heat greased griddle. Cook muffins on griddle about 10 minutes on each side on medium heat. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. To use, split and toast. Great with orange butter, or cream cheese and jam.
These English Muffins Aren’t Baked in the Oven
Right now I am cooking on an electric stove instead of my beloved gas stove. I had to really keep an eye on these muffins while they cooked so that they wouldn’t burn. I also wiped the griddle between batches so that the corn meal that fell onto the griddle wouldn’t burn. I think you and your family will really enjoy them. Have a wonderful holiday weekend.