English Muffins

I baked these english muffins simultaneously as I baked the burger buns for Johann & friends' dinner do a couple of saturdays ago. Hubby & I munched on these for breakfast as we slowly sipped our coffees, reading the morning paper while the children slept on. Ahhh. Bliss. These muffins are great when split, toasted and buttered! I like mine with a dollop of fruit jam. If you like serve it at teatime with a cuppa!

This is the recipe I used from www.cooksrecipes.com


English Muffins

1 2/3 cup milk

2 1/2 tablespoons butter

1 package active dry yeast

1 heaping tablespoon granulated sugar

1/3 cup warm water

1 large egg

2 teaspoons salt

1 tablespoon vinegar

5 cups unbleached flour

Cornmeal or bread crumbs ( I used semolina instead, turned out fine!)

1. Heat the milk and melt the butter in it. Cool.
2. Combine the yeast, water, and sugar. Allow to proof for a few minutes.
3. Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.
4. Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes.
5. Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.

Makes about 16 muffins.