We’re all familiar with breakfast sandwiches made with English muffins. Or eating them with butter or jam. Or making little pizzas out of them, like I did growing up. These are so versatile. I’ve taken to using them more than I use bread!
And this recipe is one I’ve had for many years. It originally came from a 70’s Fleischmann’s Yeast Cookbook, complete with harvest yellow dishes and table settings that would have been at home in my grad school apartment with the carpeted kitchen (My advice–never put carpet in a kitchen. Do you know what happens if you drop an egg???)
Before we get started–a note on yeast in these days of quarantine. If you have a bulk store, start looking for it there.
I got this large container of yeast at Sharp Shopper in Harrisonburg, VA. Waynesboro, VA also has one of these stores. If you have a population of Amish or Mennonites in your area, you will often find bulk sections that sell yeast in large containers like this. A container of this size is often labeled to expire in 6 months. In non-quarantine times, I can’t use all of the yeast in that time period. (We’ll see if I can use it all this time. Challenge accepted!)
A package of yeast= 2 3/4 teaspoons of yeast from this package. A Tablespoon=3 teaspoons. I usually round up and use a teaspoon. My recipe will contain the option of 1 Tbs yeast or 1 pkg.
Let’s get started!
First, take a cup of milk and scald it. I usually do this in the microwave and then remove the skin and get rid of it. To this scalded milk, add 2 Tablespoons of sugar, 1 teaspoon of salt, and 3 Tablespoons of butter. A note on yeast baking–always put the amount of salt required. If you don’t, your bread will not rise properly. There are some recipes that you can cut salt. This is NOT one of them.
Set that mixture aside to cool to lukewarm. Meanwhile, in warm water (105-115 degrees), sprinkle in yeast and stir to dissolve. I find that turning the tap and running it until warm is usually enough to get water into this range. Microwaving the water means I usually have to let it cool, because otherwise I’ll kill the yeast. This is also why the milk mixture is cooling. Lukewarm means <105 degrees if you want to be specific. I usually don’t take the milk’s temperature, but touch it to see if it’s cooled.
Now, stir the yeast into the bowl with the lukewarm yeast mixture and 3 cups of flour. Beat until smooth. Some people are all about their dough hooks and fancy stand mixers, but I’m an old-fashioned do it by hand girl. Add enough additional flour to make a stiff dough. This means 2-3 more cups flour. You can tell when the dough is stiff enough because you may have trouble stirring it with a spoon. You might even put the last of the flour in with your hands in the kneading step.
The directions state to do your kneading on a floured flat surface. I’ve become enamored of kneading in my trusty bamboo bowl because it cuts down on the mess. You should knead for about 2 minutes or until the dough is not too sticky and can be formed into a ball.
Cover the bowl with a tea towel or similar (make sure it’s not one of those fuzzy ones or you may end up with fuzzy bits in the dough as it rises) and set in a warm area for about an hour, or until dough is doubled.
Then, punch the dough down.
Next, you’ll need a cutter to create a circle shape. I have a set of biscuit cutters or sometimes I’ll use this crimping cutter.
Divide the dough in half. Spread some cornmeal on the counter and use a rolling pin (or your hands–whatever works!) to pat half the dough into 1/2″ thickness. Use the cutter to cut out circle shapes. Take all of the ends and pat them together again. If it’s large enough to cut another circle, do it. If not, pat the ends into a circle shape that is similar to the others. Yes, by nature, you’ll have a couple of imperfect muffins. They taste just as good!
Repeat with the other half of the dough. Place all of the cut out circles on greased baking sheets. I find it usually takes 2 baking sheets to hold them.
Cover the muffins with a tea towel (again, not a fuzzy one!) and set aside for about a half hour to rise until they have doubled in size.
To cook, place on a lightly greased/oiled griddle. Cook until the bottom is browned sufficiently. Flip them over and repeat. I do find that if they have risen a lot, the middle doesn’t get done. But, as I always toast them no matter what I’m making with them, this is usually not a problem. Just be aware that the middles might be doughy in the very center if the muffins have risen a lot.
Cut in half, toast, and eat! Or use as the base for a breakfast sandwich or pizza or whatever else you want!
English Muffiins
1 C. milk
2 T. sugar
1 t. salt
3 T. butter
1 c. warm water (105-115 degrees)
1 T. yeast (or 1 pkg)
5-6 cups flour
cornmeal for cutting
Scald milk; stir in sugar, salt, and butter. Cool to lukewarm. Measure warm water into large warm bowl. Sprinkle in yeast; stir until dissolved. Stir in lukewarm milk mixture and 3 cups flour; beat until smooth. Add enough additional flour to make a stiff dough. Turn onto floured surface; knead about 2 minutes or until dough is manageable and can be formed into a ball. (Dough may be slightly sticky.) Place in greased bowl, turning to grease top. Cover, let rise in warm place, free from drafts, until doubled, about 1 hour.
Punch dough down; divide in half. On a board sprinkled with corn meal, pat each half of dough into 1/2″ thickness. Cut into circles with a floured 3″ cookie cutter. Place on greased baking sheets about 2″ apart. Cover; let rise in warm place, until doubled, about 1/2 hour.
Place on a lightly greased/oiled griddle or skillet set to med-hot. Bake until well-browned. Cool on wire racks.
If you prefer a whole wheat version, substitute 1 1/2 cups whole wheat flour for that amount of white flour.
Hungry Like the Wolfe 