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    • #259872
      Avatar for LissLiss

      english muffins


      1 1/2 teaspoons active dry yeast
      1 cup water, warmed to 110 degrees
      2 cups all-purpose flour
      1 tablespoon unsalted butter, softened
      1 teaspoon sugar
      1/4 cup cornmeal, or as needed
      Oil or solid vegetable shortening, as needed.


      Place the yeast and warm water in a bowl of a mixer
      and stir to completely dissolve. Let the yeast proof
      until foamy, about 5 minutes. Add the flour, butter,
      sugar and salt to the yeast mixture.

      Mix the
      ingredients together on low speed using the dough hook
      until well blended, about 2 minutes.

      Increase the speed to medium-high and mix until the
      dough is smooth, about 5 minutes.

      Shape the dough into a ball and place it into a
      lightly greased bowl. Cover with plastic wrap and let
      the dough rise in a warm place until doubled in size,
      about 2 hours.

      Fold the dough gently over on itself in three or four
      places and turn the dough out onto a lightly floured
      work surface.

      Divide dough into 12 equal pieces. Shape into rounds
      and place on sheet pans that have been heavily dusted
      with cornmeal. Turn each muffin over to coat both
      sides with cornmeal.

      Cover and let rise until slightly
      risen, about 30 minutes.

      Preheat a griddle over medium heat and brush lightly
      with oil or shortening. Cook the English muffins until
      lightly brown on the bottom, about 5 minutes. Turn the
      muffins over and cook until golden brown, another 5

      Split the English muffins by pulling them apart with a
      table fork. Toast them just before serving. Serve very

      Makes 12 muffins

      ~Enjoy !~

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