Homemade English Muffins

Homemade English Muffins

This recipe was featured in the February 2012 issue of Ladies Home Journal, it is easy, fun for the kids, and they taste really good. The book this recipe came from is sourced below. Based on these muffins I think it is well worth checking out the other recipes from the book!

Ingredients:
2 cups Buttermilk
3¾ cups bread flour, plus more as needed
4½ teaspoon (2 pkgs.) instant dry yeast
2 tablespoons sugar
1 ½ tablespoons kosher salt
2 tablespoons honey
1 tablespoon unsalted butter, at room temperature
Cornmeal for dusting
Preparation:
1. In a saucepan warm the buttermilk over low heat until just starting to steam. Set aside.
2. In a large bowl, combine the bread flour, yeast, sugar and salt. Add buttermilk in a steady stream, folding dough (not stirring) with a scraper. Then add honey and butter, fold until dough is almost smooth but still a little shaggy, about 5 minutes. Add a little more flour if dough is very sticky (no more than ½ cup). The dough will pull away from the sides of the bowl and can be shaped into a ball with a scraper but will still be slightly sticky.
3. Cover the bowl with plastic wrap and let dough rise in the refrigerator for at least 2 hours or up to 24 hours.
4. Line a baking sheet with parchment and sprinkle with cornmeal. Place dough onto a work surface generously dusted with cornmeal and pat or roll out to about ¾ inch thick. Using a 3-inch biscuit cutter (or a glass0, cut into rounds (you’ll have to knead the scraps together and reroll to cut the last few0. Transfer rounds to prepared baking sheet. Cover loosely with plastic wrap and let rise until puffy, about 45 minutes.
5. Heat oven to 350°. Heat a large nonstick or iron skillet over medium heat until very hot and then,, working n batches, brown both sides of the rounds, 3-5 minutes per side, the quickly return to the baking sheet. Repeat with the remaining rounds. Bake until puffed, golden brown and the sides of the muffins feel set but still soft when squeezed, 15-20 minutes. Let cool lightly, then split and serve. Store the extra muffins in an airtight container for 2-3 days.

Williams-Sonoma’s Home Baked Comfort: Featuring Mouthwatering Recipes and Tales of the Sweet Life. Recipes by Kim Laidlaw. 2011. by Weldon Owen, Inc. and Williams Sonoma, Inc., San Francisco, California.

Reprinted in: Ladies Home Journal, February 2012

2 thoughts on “Homemade English Muffins

  1. My family all love English muffins, so I’m going to try this recipe (as soon as I get home from Hawaii). Thanks for sharing, and for stopping by my “house” for a visit!

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