English Muffins

English Muffins Recipe

No Photo

Have you made this?

 Share your own photo!

kathleen ralston

By
@innerlife

Here's a make it yourself recipe from my old collected recipe book.

Rating:
★★★★★ 1 vote
Serves:
24
Prep:
1 Hr 30 Min
Cook:
1 Hr

Ingredients

1 egg
about 4 cups all purpos flour
about 1/2 cup cornmeal

YEAST-FLOUR MIXTURE

2 cups all purpose flour
2 tbs sugar
2 tsp salt
1 envelope active dry yeast

LIQUID MIXTURE

1 and 3/4 cups milk
1/4 cup water
1 tbs butter or margarine

How to Make English Muffins

Step-by-Step

  • 1In large bowl of mixer stir together 2 cups flour, the sugar, salt, and dry yeast. Set aside
  • 2Heat milk, water and butter until very warm (120 - 130 degrees). Add gradually to yeast-flour mixture and beat at medium speed 2 minutes.
  • 3Add egg and 1 cup flour; beat at high speed 2 minutes.
  • 4Stir in just enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, adding more remaining flour if dough is sticky.
  • 5Cover with plastic wrap and let rise in a warm draft-free place until doubled, about 1 hour. Punch down.
  • 6Cover and let rise again until double, about 45 minutes. Punch down.
  • 7On lightly floured surface roll out 1/2 inch thick. With 3-1/4-inch round cutter (or clean tuna can opened at both ends) cut out muffins.
  • 8Sprinkle cookie sheets lightly with cornmeal. Add muffins about 1 inch apart. Sprinkle with additional cornmeal. Cover and let rise in a warm place until doubled, about 45 minutes.
  • 9Heat lightly greased griddle or heavy skillet. With wide metal spatula carefully remove muffins (do not compress or puncture muffins or they will collapse) to griddle.
  • 10Bake over very low heat 8 to 10 minutes on each side until light brown. (muffins should sound hollow when tapped.)
  • 11Cool on racks. To serve, split with fork tines; toast.

Printable Recipe Card

About English Muffins

Course/Dish: Other Breads