Homemade English Muffins

September 29, 2015

I could eat an entire bag of these from the grocery store. 

No lie. 

 

They're SO good! And then I thought to myself -  I could probably make these......

 

 

So I went AND MADE THEM!

I was so happy with how they came out! 

 

There is a lot of rise time with these - that is the only thing that is a downer. But i'm telling you - they come out wonderful and you will never buy them again!

 These rise three separate times.

 

I know right - but it makes for a nook and cranny english muffin.

 

Ahhh - the memories are coming back. I'd eat these during the week right before school would start when I was young.

 

I would always bring a second on the bus wrapped in a paper towel beacuse they were just that addicting.

 

And small - I could eat them in two bites.

 

So I went and made these big!

 

Livin large.

Here you can see what the final muff will look like before cooking. 

 

You can see how they rose a bit.

 

And the coolest part is you fry these in a pan. You literally cook these little breads.

 

No need to use the oven! 

I'm just still amazed at how these are made in a pan.

 

They come out so perfect.  

 

I'm wishing I had one right now. 

 

You can even freeze these in an air tight container, if you want to make these in batches to keep for when you want to pop one in the toaster. 

I had even made grape jelly, specifically for this recipe.

 

Which will be posted this week - pectin free!

Happy Mornings. :)

 

 

Servings: 8

Cook Time: 30 minutes

Prep Time: 2 1/2 hours (rise time)

 

Ingredients:

  • ½ c very warm water

  • 1 packet or 2 ¼ tsp active dry yeast

  • 1 Tbs honey

  • 2 ½ c all purpose flour

  • 1 c bread flour

  • Pinch of kosher salt

  • ¾ c half and half

  • 3 Tbs heavy cream

  • Cornmeal

 

Directions:

  1. In a bowl of a stand mixer or other bowl (using hands to knead later) combine the warm water, yeast and honey. Mix to combine and let bloom for 10 minutes.

  2. Add in the flours and salt, using a dough hook attachment, knead until somewhat combined then add in the half and half.

  3. Knead until combined (if using hands, this will take some work! Combine until mixed then place on a floured surface and knead until all combined.)

  4. Add in the heavy cream if your dough is too dry – and not forming into a pretty ball. I used the whole 3 Tbs – but if yours forms nicely no need to add extra moisture.

  5. Coat the ball with some vegetable oil and cover with a damp tea towel and let rise for an hour.

  6. After the first hour, punch down the dough, flip, and let rise another hour.

  7. After the second hour rise  -pinch off the dough into 8 equal pieces and form into patties – just as you would for hamburgers.

  8. Place on a baking sheet coated with corn meal, then coat the top with more cornmeal, cover with same damp tea towel and let rise another, final, 30 minutes.

  9. Now you are ready to cook!

  10. Heat a heavy pan – cast iron is perfect for this – over medium low heat. Add in some oil (you will need to add here and there because the muffins will absorb some)

  11. Cook the muffins on each side until golden brown – over medium low heat – about 15 minutes per side.

  12. And now you have English Muffins!!! Toast as you normally would, top with butter and jam.

  13. ENJOY!

 It's English Muffin - Jelly Time!!

 

- yep.

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