English Muffins

 I’m going to be perfectly honest with you.
I made these English muffins because I had a AP Government test and I really didn’t feel like studying. We all know baking is the best form of procrastination.
However, there was surprisingly some actual productivity involved here! One thing that makes the painful morning extraction experience (during which I have to wake up and get out of bed…ew) slightly better is when I can think of something good to have for breakfast. Hello, english muffins!
In terms of yeast breads, this was a very fast recipe. Also, a significant amount of the time needed is just waiting for rising, which is perfect if you want to have some study in between 🙂
The actual cooking process was really fun, too. It’s an untraditional method because they’re cooked in a pan on the stove over medium heat, but without any butter or oil! Unexpected, but it totally works.
I have to tell you, these made an excellent breakfast this morning, and successfully made me slightly more enthusiastic about leaving the cozy perfection that is my bed. Especially when I first woke up thinking it was Saturday…not fun.
The other reason I was okay with getting up this morning was that high school gymnastics season has officially started! I love high school gymnastics because it’s much more relaxed than the club team. You compete with people from all different levels, get to know girls who you would never be friends with otherwise, and I get to see my gymnastics friends from other schools at meets 🙂
More news from high school gymnastics soon! Until then, enjoy your english muffins.
English Muffins
Recipe from My Fair Baking
1 cup of lukewarm water
1/4 oz of yeast (1 packet)
1 cup of milk
3 tablespoons of butter
3 tablespoons of honey
About 1/4 cup of cornmeal
5 cups (plus extra for sprinkling) of all purpose flour
1 tsp of salt
Sprinkle the yeast over the warm water; set aside for ten minutes or until it starts to foam.
Meanwhile, heat the milk, butter and honey in a small saucepan until the butter is melted. Let cool.
Sift the flour and salt into a bowl. Stir in the cooled milk/butter mixture and the foamy yeast. Continue mixing together until it forms one large mass.
Dust a surface with flour, then knead the dough for 3 to 5 minutes or until it becomes elastic. Let rest for 5 minutes. Meanwhile, cover two cookie sheet with parchment and lightly sprinkle with cornmeal.

Flour the marble slab lightly and roll the dough out until it’s a 1/2 inch thick. Cut out circles with a cookie or biscuit cutter, pressing firmly and without spinning the cutter. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or until they’ve about doubled in size.

Heat a heat bottomed skillet on medium low, but don’t put in any butter or oil. Gently place a muffin in your hand and shake to remove some of the corn meal. Place into the pan and continue adding more until the pan is full. Try to keep them separated or they may stick together.  Cook for 5 minutes per side or until browned well, then flip and cook the other side. Let cool on a wire rack.

If you want to reheat them the next day, toast them lightly first so they can be nice and warm. Top with butter or jam and enjoy!




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