Homemade English Muffins

Kathleen Riemer



pinch tips: Basic Knife Skills




2 tsp active dry yeast
1/2 tsp sugar
1 cup warm water
1/2 cup warm milk
2 1/3 cups bread flour
2/3 cup all-purpose flour
1 tsp salt

Directions Step-By-Step

Combine yeast, sugar and half of the water in a small bowl. Stir with fork until yeast is dissolved and cover with a towel for 5 minutes, or until mixture starts to foam. Add remaining water and milk and cover for another 5 minutes.

In large bowl of electric mixer fitted with the dough hook, combine flours and salt. Add in the yeast mixture, and stir on low until just combined. Turn mixer on medium and knead for about 4-8 minutes, or until dough is smooth and soft. Place dough into a lightly greased bowl and cover with plastic and a towel. Allow to double in size, at least 90 minutes. The longer it's left to rise the better. I once let it rise for 4 hours and it ended up being the best batch muffins to date.

Punch down dough and remove it from the bowl onto a floured work surface. Divide into 8 equal pieces and roll each piece into a ball and place onto a cookie sheet sprayed with cooking spray and spinkled with corn meal. Cover with towel and let rise for 30 minutes.

Heat a griddle or cast-iron skillet over medium heat and lightly grease with cooking spray. Allow to cook on first side for about 10 minutes. The bottom should be dark golden brown. Turn and cook on second side for another 10 minutes.

About this Recipe

Course/Dish: Muffins