Yesterday, I made a nice big batch of english muffins. Erik usually eats bagels for breakfast, but this is something I can make and it's a little less calorie dense.
It took me a while to find a good recipe. My More-With-Less is missing, which is where I usually get the recipe and out of all the other cookbooks I have, there wasn't a single english muffin recipe in any one. The recipe below is inspired by one from All Recipes that I adapted to my own likes.
- 1 cup milk
- 2 tablespoons white sugar + 1/2 teaspoon
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup melted shortening
- 4 cups all-purpose flour
- 2 cups whole wheat flour
- 1 teaspoon salt
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 2 teaspoons sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water with 1/2 teaspoon sugar. 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 6-8 minutes. Place in greased bowl, cover, and let rise until doubled in size.
- 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. Carefully place english muffins on griddle 2-4 at a time, depending on griddle size. Cook muffins on griddle about 10 minutes on each side on medium-low to medium heat. You want to make sure the inside gets cooked, as well as the outside so slow cooking is best. Keep baked muffins in a warm oven until all have been cooked. Allow to cool and place in plastic bags for storage. Split and toast when ready to eat.