English Muffins (Bread Machine Method). |
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Prep Time: 180 Minutes Cook Time: 20 Minutes |
Ready In: 200 Minutes Servings: 10 |
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When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2 thick round. Then, turn each round in dish of cornmeal. Ingredients:
1 cup milk |
3 tablespoons butter |
1 egg |
1/2 teaspoon salt |
2 teaspoons sugar |
3 cups all-purpose flour (or more) |
1 1/2 teaspoons dry yeast |
cornmeal |
Directions:
1. Put ingredients in the machine in the order listed.
2. Start the dough cycle.
3. When the cycle is finished.
4. Sprinkle corn meal over your work area.
5. Use your hands to pat the dough into a 1/2 inch thick rectangle.
6. Turn the dough so that each side gets lightly coated with cornmeal.
7. Cut into 8 to 10 rounds.
8. An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
9. Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes-until not quite double.
10. Heat a dry cast iron skillet or griddle over a low flame.
11. (I do spray mine with Pam).
12. Cook the muffins about 5 to 7 minutes on each side.
13. They should be golden brown when you turn them.
14. Split the muffins with a fork or serrated knife and serve warm.
15. These freeze well and can be reheated in the microwave or toasted.
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