Lately, I haven't had time to eat breakfast at home before running off to work. I work so early (6 AM) that I'd rather use any extra minutes for sleep than sitting and eating a bowl of cereal. Once in a while I'll stop at Starbucks, but that's definitely too expensive to try and do every day. So, I often try to make some breakfast treats that I can just grab and go.
In the past I've made muffins and scones among other delicious things. This week, I decided to make english muffins. I love toasted and buttered english muffins in the morning. And, our kitchen at work has a few toasters, so I just stored some butter in the fridge and toast my muffins there!
This muffin recipe was perfect. I followed another reviewer's suggestion and used bread flour and increase the second rise time for 1 hour. Next time, I'm also going to be a little more careful about handling the dough, as I want a few more nooks and crannies on the inside of the muffins.
Don't be afraid if after the second rise the muffins are not that high. They will rise more once you get them on the griddle. Yes, I said "griddle". These muffins are not baked in the oven (which will be great for the summer!) and instead are cooked on the stove-top. I used my electric griddle which was perfect for making a bunch at one time. Others use regular nonstick or cast-iron skillets.
To cut the muffins into perfectly round shapes, use a biscuit cutter, empty tuna can, or a round glass. I used one of my round glasses, but next time will use something that gives a little larger muffin.
English Muffins
1 cup milk
2 tablespoons white sugar
1 (.25 ounce) package instant (rapid rise) dry yeast
1 cup warm water (120 - 130 degrees F)
1/4 cup melted shortening
5-6 cups bread flour (or all-purpose)
1 teaspoon salt
Warm the milk in a small saucepan until it bubbles on sides (just scalding, not boiling), then remove from heat. Mix in the sugar, stirring until dissolved. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
In a stand mixer with paddle attachment, combine the milk, yeast mixture, shortening and 3 cups flour. Beat until smooth. Add salt and rest of flour, or enough to make a soft dough. Knead with dough hook until dough is just formed. (Do not over-knead.) Place in greased bowl, cover, and let rise.
Punch down. Roll out to about 1/2 inch thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust tops of muffins with cornmeal also. Cover and let rise 1 hour.
Heat greased griddle. Cook muffins on griddle about 10-15 minutes on each side. Start on a lower heat setting and work way up to a medium setting. (300˚up to 350˚ if using electric griddle) Allow to cool on rack and place in plastic bags for storage. To use, split and toast. Great with butter, or cream cheese and jam.
Adapted from AllRecipes
