Recipe: English Muffins
Time: 11:00 a.m.
Weather: Cloudy, rainy, intermittent rain
Temperature: Indoors 70 °F, Outside 58.7 F
Humidity: Indoors 39%, Outside 58%
Barometric Pressure: 26.15 inHg
Baking Time: 0
Baking Temperature: °F
Customization: I added about a tablespoon extra of water, 1/2 teaspoon more Real Salt. I also dropped the temperature down from 325 to 300. They took a little longer but they felt better.
Cook half of the dough as English muffins and the other half as English-muffin bread!
- 2 (1/4-oz.) pkgs, active dry yeast (2 Tablespoons)
- 1 teaspoon sugar
- 1 cup warm water (110F)
- 1 cup milk, room temperature
- 1/4 cup honey
- 1/4 butter, melted
- 1-1/2 teaspoons salt
- 5-1-2 to 6 cups all purpose or bread flour
In large bowl of electric mixer, dissolve yeast and sugar in water. Let stand until foamy, 5 to 10 minutes. Add milk, honey, butter, salt and 2 cups flour. Beat at medium speed with electric mixer 2 minutes or, beat 200 vigorous strokes by hand.
Stir in enough remaining flour to make a soft dough. Turn out dough onto a lightly floured surface. Clean and grease bowl; set aside. Knead dough 6-8 minutes or until smooth and elastic. Place dough in greased bowl, turning to coat all sides. Cover with a slightly damp towel. Let rise in a warm place, free from drafts, until slightly more than doubled in bulk, about 1 hour. Generously sprinkle cornmeal over 2 greased baking sheets; set aside.
Do not punch down dough. On a lightly floured surface, roll out dough until 1/2 inch thick. Use a 3-inch cutter to cut dough into rounds. Place on prepared baking over tops of rounds. Place on prepared baking sheets. Gather up remaining dough; reroll and cut into rounds.
Generously sprinkle cornmeal over tops of rounds. Lightly press cornmeal into surface of each round. Cover rounds with waxed paper. Let rise until doubled in bulk, 30 to 45 minutes. Preheat a griddle or large heavy skillet over medium-high heat or, preheat electric griddle or skillet to 325 F. Sprinkle cornmeal over griddle. Do not grease. Bake muffins on hot griddle or skillet. Use 2 forks to split muffins. Toast before serving. Makes about 20 English muffins.