I have been working out the kinks in this recipe for over a month now. I didn’t have to adjust the ingredients very much (I cut a T. of honey out), but the trouble seemed to be the thickness of the dough and the temperature when the muffins were being cooked. It still takes a watchful eye. I have to roll my dough pretty thin to make sure they cook in the middle. Sometimes this means they are too thin to be cut. Regardless, they are still TO DIE FOR and worth every amount of effort.
Bag and freeze all of the extras and you’ll have delicious English muffins for a month.
This recipe was adapted from My Fair Baking.
1 cup milk
3 Tablespoons butter
2 Tablespoons honey
2 Tablespoons yeast
1 cup warm water
4 1/2 – 5 cups unbleached, all-purpose flour
1 teaspoon salt
Cornmeal for baking
Stir the yeast into the water and let it sit until the yeast is foamy. In a saucepan, heat the milk, butter and honey until the butter is melted. Cool slightly. Combine the milk mixture with the yeast mixture. VERY IMPORTANT: sift all flour. Add the first 3 cups of flour into the wet mixture, and knead for a few minutes. Add the rest of the sifted flour until the dough is cohesive. Knead 3 minutes. Get some cookie sheets out, and sprinkle the cornmeal over them. Roll out the English muffin dough to 1/2 inch thick. Cut in circles. Place on the cookie sheet. Cover and let raise for 30 minutes. Cook the muffins in a skillet over low heat, approximately 8 minutes on each side. Try to make sure they don’t touch each other in the pan, so they remain round. Remove from heat, eat immediately or let cool & put in plastic bags for another day.