There is nothing like the taste of a freshly baked English muffin topped with a little strawberry jam or cream cheese. It takes a few steps to make them but if you make them in large batches, it’s well worth your time.
Makes 6 muffins
- 2 1/2 cups of flour
- 1 tablespoon of butter (softened)
- 1 1/2 teaspoon of sugar
- 1 cup of milk (at room temperature)
- 1 1/4 teaspoon of yeast
- 1/4 teaspoon of salt
In a large bowl combine the flour, sugar, salt and yeast. Mix in butter and 3/4 of room temperature milk. Add the rest of the milk if needed, enough to form a dough.
Knead for 8 minutes.
Place the dough in a lightly oiled bowl then cover the bowl with a clean tea towel or plastic wrap and let rise for 1 hour.
Divide the dough into 6 balls, try to make them as round and uniform as possible.
Spray a baking sheet with oil then sprinkle it with cornmeal. Put the dough balls on the cookie sheet, cover with plastic wrap and let rise again for 1 hour.
Preheat oven at 350F.
Heat a skillet pan on medium heat then brush it with oil. Place a few of the dough balls in the pan and cook for 7-8 minutes or until the bottoms are lightly browned. After 7-8 minutes flip them over and cook for another 7-8 minutes or lightly browned.
Once you have lightly fried the muffins, transfer them to a cookie sheet. Bake for 6-8 minutes.
Let it cool down for about 1/2 hour before you slice them or package them for freezing.
You can make larger batches by doubling or tripling the recipe. Let cool them put inside a large ziploc bag, take all the air out of the bag, label then freeze.
These freeze very well.
Pioneerthinking.com – Ingredients for a Simple Life
July 10, 2017