Who better to demo English muffins than Mike?! When he and Betsy owned their bed & breakfast he enjoyed serving them to guests in the morning. Once you watch his demo you’ll be surprised how easy English muffins are to make at home, and how much better they taste!
Mike’s recipe is based on one he’s used for many years by Marion Cunningham in The Breakfast Book.
½ C Warm Water
1 tsp Dry Yeast
1 ½ tsp Salt
1 T Sugar
1 C Milk, warmed
3 ½ C AP Flour
3 T Vegetable Oil
½ C Cornmeal
Proof yeast and warm water in a large mixing bowl. Let sit for approximately 5 minutes to dissolve. Add the salt, sugar, warm milk, 2 cups of flour, and oil. Mix well. Stir in the rest of the flour until smooth, don’t over mix. Cover and let rise until doubled. This should take about an hour.
Prepare a baking sheet with cornmeal sprinkled on top. Pour dough out onto a floured surface. Knead a few times and roll into a rectangle about ¼ in thick. Take an English muffin cutter, or a 3-in. Ring, cut out circles and place on the baking sheet. Once all the muffins have been cut cover the pan with a clean kitchen towel and let rise for another 30 minutes.
Meanwhile, warm up the griddle to medium-high. Once warm, and the dough is ready, add some butter to the griddle and grease the English muffin rings, too. Put the risen muffin rounds into the greased rings onto the griddle. Cook for 10 min. on one side, then flip to cook for another 5 minutes on the other.
Toast and serve with butter and your favorite marmalade. Or Lox & Hollandaise!