English Muffins
Soft and fluffy with lots of nooks and crannies perfect for toasting or eating fresh with some jam, or eggs. Really anything you want.
Ingredients
- 1¼ cup warm water
- 1 tbsp sugar
- 1 tsp yeast
- 2 tbsp vegetable oil
- 2¾ cup all purpose flour
- 1 tsp salt
- cornmeal
Instructions
- add water, yeast and sugar to a large bowl then give it a quick stir and allow it to set while the yeast activates.
- add flour, oil and salt
- mis with a spoon until the dough comes together then turn it out onto a clean dry surface
- kneed by hand until the dough becomes smooth and begins to firm up. It should only take about 5-6 minutes.
- Spray the bowl with oil and place the dough ball into the bowl. cover with plastic wrap or a clean towel. Place in a warm spot to rise and double in size. about 1 hour.
- punch down the dough then turn in out onto the dry surface. divide the dough into 10 equal parts
- sprinkle a baking tray with a thin layer of cornmeal.
- shape each portion of dough into a ball the flatten a bit and place them on the cornmeal in the baking tray.
- cover with a loose kitchen towel and allow them to rest for 20 min
- place a large frying pan on the stove and heat over low heat
- place as many English muffins as will fit without crowding on the dry frying pan.
- cover and allow to cook for about 5 min or until the bottom of each muffin is nice and golden brown. (cooking temperatures will vary so keep a close eye on your first batch to gauge your timming going forward)
- flip the muffins in the pan then cover and cook the other side.
- place fried muffins on a clean baking sheet
- pre heat oven to 350℉
- bake muffins in the oven for 5 min