Summary: These English muffins are a bit crispier than the soft, store-bought kind, but they certainly have a fresher homemade flavor.
6 Tablespoons water
3/4 teaspoon baking soda
1/4 cup milk
3 Tablespoons vegetable oil
1 Tablespoon sugar
3/4 teaspoon salt
3 cups bread flour
1 tablespoon active dry yeast
- Disolve the baking soda in the water.
- Put the water and remaining ingredients except cornmeal in bread machine in the above order listed. Set the bread machine for dough cycle stage. Press Start.
- Sprinkle cornmeal onto a baking sheet.
- When dough is ready, remove it and punch it down. Cut in half.
- Let it rest for 5 minutes.
- On a lightly floured surface, roll out first half dough to 3/8 inch thick.
- With a round cookie cutter or cut in seal, cut out 3-inch rounds.
- Put the rounds on the cornmeal-covered baking sheet, then turn to coat both sides.
- Repeat with second half of dough.
- Cover muffins and let rise for 45 minutes.
- Set griddle to moderate heat level (350-375 degrees). Cook until muffin bottoms are nicely browned, then turn to cook the other side.
*Cooking time will vary from 6 to 10 minutes per side according to the temperature of your griddle. Let cool on wire rack before slicing.
Noel’s Quick Notes: The easiest way to make these is with a 3-inch round cookie cutter and a griddle. If you don’t have a griddle, a large skillet will work just fine. Because of the time it takes to make the English muffins, I usually make them on the weekend and freeze in ziploc freezer bags until ready to use.
Variations:White cornmeal or Yellow cornmeal can be used in this recipe.
Makes: 15-18 English muffins
Cooking Time: 6-10 minutes; griddle temperatures vary.
Prep Time: 55 minutes (includes putting ingredients together, resting and rising time)
Total Cook Time: 1 hour 7-10 minutes
Meal Type: Breakfast
My Family Rating: 5 stars