While making English muffins, Bagels and even Pretzels have been on the “long list” of things I have wanted to try to make; I never really looked into any of them too much. So why did I choose to make English Muffins first? My brother-in-law has been making them and they were really good so I thought I should give it a try; I mean how hard could it be LOL just kidding Stu. He has been on fire with his bread making and it has inspired me.
When it comes to yeast breads some people get intimidated, you really shouldn’t, I mean you will know if your yeast is going to work within the first 10 minutes. Yes you do need to come up with the right portion of other ingredients but I will tell you that if you wanted to play around with yeast breads, give this one a shot. It was quite easy to make the dough, they didn’t take too long to rise and shaping them was quite simple and then you cook them on top of the stove.
My husband made egg sandwiches for breakfast this morning. They were soft, chewy and yummy!
Homemade English Muffins
Ingredients
- 1¼ cups warm water should feel warm on your wrist
- 1 tablespoon sugar
- 1 teaspoon instant dry yeast
- 2 tablespoon canola oil
- 2¾ cups all-purpose flour
- 1 teaspoon salt
- cornmeal for dusting
- cooking spray
Instructions
- In a large bowl, add warm water, sprinkle the sugar and yeast and let it sit for 10 minutes or so until it foams up.
- To the same bowl add the flour, oil and salt, mixing with a wooden spoon or rubber spatula until combined. Transfer to a lightly floured surface. The dough should be soft and sticky, knead for 5 minutes, adding enough flour, little at a time, until the dough is no longer sticky.
- In a large bowl drizzle with a little oil and place the dough ball into it. lightly cover and and let it rise for about an hour or until it doubles in size.
- Once risen, transfer the dough to a lightly floured surface. knead a few times and then divide the dough into 10 equal pieces. In a sheet pan line it with some parchment and sprinkle it with cornmeal. Place each dough ball onto the cornmeal and flatten into discs. I did make sure they were shaped as they should be. They should be roughly ¾ inch thick. Lightly spray the tops and then sprinkle with a little cornmeal. Cover with a clean dish towel and let rise for 20 minutes.
- in a large frying pan with a cover. On medium-low heat spray with oil and add as many muffins that will fit leaving space between them. I had to do this in batches. Cover the pan and cook for 8-9 minutes. They should be golden brown, flip, cover and cook for another 5 minutes. Muffin centers should be 200℉.