English muffins – make your own

English muffins are one of the foods we think to buy but rarely think to make. We’re conditioned to look for convenience in the supermarket. Convenience foods cost more, usually taste inferior to anything homemade but are quick to prepare. I get it. I have days when I get home from the restaurant and the last thing I want to do is cook another meal. The faster I can throw something together, the faster I will be in my jammies binging another Netflix series.

Happily, most days I’m up to the challenge not necessarily because I love to cook but more because I love to eat. I definitely border on obsessive compulsive when it comes to eating. That’s why breakfast food is so important to me. It’s my first chance of the day to eat. I’ve trying new breakfast food recipes to get out of the habit of cereal or toast. My last post, Morning Glory Muffins  was a hit. I love a good muffin loaded with fruit and nuts. I also love breakfast sandwiches.

Breakfast sandwiches on English Muffins are the bomb. Just the right size to be satisfyingly filling. One fried egg, two pieces of crispy bacon, a slice of old cheddar, some ripe avocado and tomato piled on top of a homemade English Muffin is a divine way to start your day

Unless you’re an experienced bread maker, English muffins probably feel too complicated to make.

Myth busted! English muffins are easy to make with the end product so superior to the grocery store variety it’s mind blowing.

Full disclosure, I love Thomas’ Original English Muffins but sadly I can’t buy them in Saint John. The varieties available are dismal to the point of not worth buying. Hence, my reason for making my own and sharing with you.

The English Muffin dough is very soft and a bit sticky. Not to worry, forge ahead with confidence that I’ll talk you through to the end. The secret is to keep your hands floured and use a gentle touch. Once the English muffins are fully cooked and completely cooled, they can be stored in a plastic bag in the fridge to use up quickly or up to three months in the freezer.

Homemade English Muffins will take your breakfast to a whole new level.

Thanks for reading.

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English Muffins

Rating: 5.0/5

( 1 voted )

Serves: 12 Prep Time: 1 hour 45 Minutes Cooking Time: 12 Minutes 12 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

3 cups bread flour
3 tablespoons white granulated sugar
2 1/4 teaspoons instant yeast
1 teaspoon fine sea salt
1/4 cup whole milk
1 cup water
1 large egg, lightly beaten
1 tablespoon extra virgin olive oil
1/4 cup cornmeal

Instructions

1. Combine the milk and water in a small saucepan and heat to 120*F - any hotter and you'll kill your yeast.
2. Place the flour, sugar, instant yeast and salt in the bowl of your stand mixer and whisk together then fit with a paddle attachment.
3. Whisk the egg and extra virgin olive oil together and set aside.
4. Slowly pour the milk mixture into your flour mixture while mixing on low. Once combined add egg mixture.
5. Increase the speed to medium high and mix for about 7 minutes or until the dough is elastic and smooth. Every now and then, turn your stand mixer off, lower the bowl and scrape down the sides with a rubber spatula.
6. Butter a large mixing bowl
7. Transfer  the dough to the buttered bowl and cover with plastic.
8. Allow the dough to double in size in a warm spot (about an hour). You can also refrigerate the dough overnight, in which case you’ll let it warm for an hour when ready to use. If you choose to do the slow rise, you'll get more holes in your English muffins. Perfect for extra butter!
9. Transfer the dough to a floured counter then gently spread out and pat down until it’s just under an inch thick. Line a baking sheets with parchment paper and sprinkle with cornmeal or semolina.
10. Use a 3 inch round cutter to cut your muffins then gently transfer them to the prepared baking sheets using your hands.
11. Re-roll the scraps and continue cutting until the dough is used up.
12. Cover your English muffins loosely with a tea towel then place in a warm spot to rise for about 30
13. Place a large non-stick skillet over very low heat. Once the pan is warm, sprinkle the surface with cornmeal or semolina then carefully place 3-4 muffins on the pan.
14. Cover and cook for 5-6 minutes. Then carefully flip and cook for another 5-6 minutes.
15. Wipe the old cornmeal from the pan then add a fresh sprinkle and cook the remaining muffins.

Notes

THE LOVE: The dough is super soft so be careful when you handle it. I flour my fingertips just to be sure they don't stick.