English Muffins are what happens on a Sunday morning when this girl has run out of milk, has no eggs, is too comfy with her coffee to go to the grocery store, and who is starving. As a result, I don’t think that I can ever go back to store bought english muffins again. This recipe was so simple and totally amazing. I found it on trufflesandtrends.com and it is definitely a keeper. I am ashamed to admit it, I ate three within 10 minutes.
Makes 8 English Muffins
1 1/4 cups warm water
1 Tablespoon sugar (I use organic cane sugar)
1 teaspoon instant dry yeast
2 Tablespoons unsalted butter, melted
2 3/4 cups unbleached all-purpose flour (I use organic, non GMO)
1 teaspoon sea salt
Cornmeal for dusting
Pour warm water in a large bowl. Sprinkle sugar then yeast on top and let foam for 10 minutes.
Add in melted butter, flour, and salt.
Mix with a wooden spoon or spatula. Once combined, knead for 5 minutes, adding just enough flour to keep the dough from sticking. Place in an oiled bowl, cover, and let rise for 1 hour.
In the meantime, sprinkle a piece of parchment paper with a Tablespoon of cornmeal.
After letting rise for an hour, knead dough a few times and divide into 10 equal pieces. Shape each piece into a ball and place on the parchment. Press each ball lightly to flatten. Sprinkle the top of each with a bit more cornmeal.
Heat a large skillet (I used my cast iron) and brush with a little bit of oil. I do not use cooking sprays, they eventually leave a film on your cookware and pans so can you imagine what it leaves inside of our bodies.
In two batches, turning the heat to low, place your flattened dough in the skillet and let cook for roughly 9 minutes on one side. Turn the dough over and cook for an additional 5 minutes. Keep an eye on them throughout the cooking process. The timing might be different.
When you are ready to eat, cut in half, toast, and serve with butter, jam, peanut butter, or make eggs benedict!