 | | Directions |
- Sprinkle yeast over warm (about 105° F. is ideal) water and let stand until foamy, about 10 minutes.
- In a large bowl, mix flour(s) and salt.
- In a separate bowl, mix milk, oil and honey. Add egg and stir until well blended. Stir in the yeast mixture.
- Add liquid to about half of the dry ingredients and mix well, with a stand mixer or by hand. Mix in remaining dry ingredients. Dough will be soft and somewhat sticky.
- Turn dough out onto floured work surface and knead for several minutes. If too sticky to knead, add flour, a tablespoon at a time.
- Put dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm place (see TIP) until doubled in size. Rising time will depend on temperature; allow about 1 hour.
- Turn risen dough out onto a work surface that has been liberally dusted with cornmeal and pat or roll to about 1/2" thick. Cut into approximately 3 inch rounds with a cookie cutter, tin can, or jar lid. If you wish, combine the scraps of dough into more muffins, handling as little as possible. Cover the muffins with a towel and let rise for 20-30 minutes.
- Heat a griddle or large skillet over medium-low heat. Sprinkle with corn meal. Using a spatula, carefully transfer muffins to hot griddle. Cook about 5 minutes on each side, turn and cook for 2-3 minutes per side. Outsides should be golden brown and crusty, insides should be soft, but not gooey. You might need to sacrifice a muffin or two as doneness tests.
- Remove to cooling rack as they finish cooking. Cook the rest in batches.
- English muffins are traditionally split open with a fork, rather than cut, and then toasted, but they will be good however you do it.
- TIP: To create a warm place for rising dough, microwave a glass of water for 2 minutes then put the bowl of dough into the microwave with the hot water. Heat from the water will provide an appropriate temperature--and the dough does not need to be covered, since it will not dry on the surface in this humid environment.
|
|
|
Prep Time: 2 hours
Cook Time: 15 minutes
Container: griddle or baking sheets
Servings: 12
|  | | Ingredients | | - | | 1/4 cup warm water |
| - | | 1 package dry yeast (or 1 tablespoon) |
| - | | 2 cups whole wheat flour, plus more as needed |
| - | | 1 cup white flour, or use all whole wheat --muffins will be more dense |
| - | | teaspoon salt |
| - | | 1 cup milk |
| - | | 3 tablespoons oil |
| - | | 1 tablespoon honey or sugar |
| - | | 1 egg |
| - | | cornmeal as needed |
| |
| |
