Im a huge fan of the english muffin. I love the cornmeal crunch and nooks and crannies that butter can seep into. I also enjoy topping with my favorite seasonal jams. Spring favorite, there is always my orange marmalade. So when Jason ate the last english muffin- of course I pondered how to make. I will never store buy again. If you have a cast iron skillet you can make and freeze these light fluffy muffins to enjoy any day.
This is a two day process to make to ultimate product. But a two hour rest for the dough will suffice. I like to make the easy dough the night before and then skillet hot muffins in the morning. A kitchen aide is really needed or a short dough cycle bread machine.
- Flour 2-3/4 c
- 1-T salt
- 1/2 cup water
- 3/4 cup milk
- 2 T sugar
- 2. 1/4 tsp yeast
- 1egg beaten
- Light cornmeal or semolina flour for dusting
- Veg oil to make overnight bowl non- stick
Mix yeast, milk, water, sugar in a microwave safe glass container. Warm to 110 degrees
Add egg and melted butter mix.
With electric mixer. Take dry ingredients and slowly incorporate wet liquid. Then run on medium and mix for 7 minutes. Dough will be wet and really sticky with a stretch. This step is key and a hand mixer will not paddle the dough accurately.
Cover and allow to rise 30 minutes at room temperature. Transfer to a generously oiled bowl. Cover with plastic wrap and refrigerate over night.
Preheat oven 350
On a floured surface hand pat dough to 1/4 inch thick. Cut muffins into 3 inch rounds. Reforming scraps. Do t over work.
Rest on parchment paper sprinkled with cornmeal. Lightly dust cornmeal on the tops as well. Cover with light flour towel to rise and rest 30 minutes. Start warming black skillet on low to med low. Dust pan with cornmeal. Bake muffins three or four at a time. 5 minutes on each side with a light lid checking after three minutes to be sure to not cook to fast and avoid burning.
Store in airtight container and consume in four days or freeze.
These muffins are so fresh and light in texture. So delicious.