Tuesday, April 5, 2011

English Muffins

English muffins are one of Sean's favorites but for me, not so much.  I much prefer a buttery croissant that is much healthier (~; Raven calls English muffins"egg McMuffins." Wonder what she eats at Mickey D'd???  Any who this recipe is plenty good and not too awful hard to make.  The worst part is waiting for the muffins to rise a second time and this IS VERY IMPORTANT!  Let them rise enough or you will not have the little bubbly holes in your English muffins that are oh so yummy.  This is What's Cookin on Beaty's Creek.  By the way has anyone seen Spring??


3 cups all purpose flour
2  t yeast
1 t salt
1 T sugar
1 1/2 cups warm water
2 T butter-melted
1/2 cup cornmeal

Mix water, yeast, salt, and sugar.  Let yeast proof.  Now add in your butter and flour.  When all comes together knead for 10 minutes.  Now cover and let rise until doubled in size.  Took about 1hour in my kitchen.  Once dough has risen, break into 9 equal balls and flatten slightly.  Place the slightly flattened balls on a cornmeal coated sheet of parchment paper. Let them double in size.  This took about 50 minutes in my kitchen.  Now heat up a large cast iron skillet over medium heat.  Place 3 of your risen muffins in the heated skillet and cover with a lid.  Now reduce the heat to low-medium.  Cook for 8-9 minutes and then flip and continue to cook for 5 minutes more.  Cool completely.  

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