English Muffins

It's been a long while since I've posted a recipe. I haven't been cooking much and the little cooking I have been doing has been some old favorites. Hardly anything worth sharing again. However, I've been holding out on you readers. I made these English muffins over a month ago and I'm just now getting around to sharing them. These should definitely be shared. They are so simple to make and it's a fun process to "fry" them up before you bake them. I didn't quite get the desired "nooks and crannies", but the flavor was spot on. It was great to change up my breakfasts for a week with the endless combinations of toppings. I can't wait to make English muffins again. Pizza muffins? Sandwich muffins? The possibilities are endless!!



English Muffins
(From The Bread Baker's Apprentice)

Makes 6 muffins

2 1/4 cups all-purpose flour
1 1/2 teaspoons granulated sugar
3/4 teaspoon salt
1 1/4 teaspoons instant yeast
1 tablespoon unsalted butter, at room temperature
3/4 cup to 1 cup buttermilk, at room temperature
Cornmeal for dusting

Stir the flour, sugar, salt, and yeast together in a large mixing bowl or the bowl of an electric mixer. On low speed, using the paddle attachment add the butter and 3/4 cup of the buttermilk until the mixture forms a ball. If there is still loose flour, stir in the remaining 1/4 cup of milk. The dough should be soft and pliable.

Sprinkle some flour onto a work surface. Turn the dough out to the surface and knead for about 10 minutes. Alternately, you can switch to the dough hook on the mixture and knead the dough for about 8 minutes. The dough should be tacky, but not sticky and should pass the windowpane test. Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to cover it in oil. Cover the bowl with plastic wrap. Let the dough sit at room temperature for 60 to 90 minutes or until the dough doubles in size.
Transfer the dough to a clean counter. Divide the dough into six equal pieces, about 3 ounces each. Shape the pieces into round rolls. Line a baking pan with parchment paper and mist the parchment lightly with spray oil and dust with cornmeal. Transfer the dough balls to the pan and mist the tops of the balls with spray oil and sprinkle the tops with cornmeal. Cover the pan loosely with plastic wrap or a towel.

Proof at room temperature for 60 to 90 minutes or until the pieces double in size and swell both up and out.

Heat a skillet or griddle over medium heat. Also, preheat the oven to 350 degrees with the oven rack on the middle shelf.

Brush the pan with vegetable oil. Gently transfer the muffin rounds to the pan with a spatula. Space the rounds at least 1 inch apart. You can do this in batches, keeping the remaining rounds covered. The dough that is being cooked will flatten and spread in the pan. Cook the pieces for 5-8 minutes per side until each side is golden brown. Immediately transfer the pieces to a baking sheet and bake in the oven for 5-8 minutes so that the muffins cook through. Meanwhile, cook the remaning uncooked pieces the same as the first round.

Transfer the baked muffins to a cooling rack and cool for 30 minutes before slicing or serving.

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