Homemade English Muffins

I love baking! There's just something that feels resourceful about mixing some flour with a few simple ingredients to create yummy food for my family. It makes me want to put my hair up in a bun, move out on the prairie, and make the kids start calling me "Ma." Seriously.

I especially like it when I can make something that I'm too cheap to buy. That's why I was so happy when I found a recipe for English muffins. Now, I realize that a package of English muffins isn't going to break the bank, but my family could easily devour an entire bag in one sitting. Plus, once you try the homemade variety, store bought ones taste like...um...well...cardboard. Sorry, Thomas.

HOMEMADE ENGLISH MUFFINS
Makes 18 to 26 muffins

2 pkg. active dry yeast (I use instant yeast or rapid rise)
2 cups warm water (105 to 115 degrees)
5 to 6 1/2 cups all purpose flour (I substitute 3 cups whole wheat flour)
1 tablespoon sugar or honey
3 teaspoons salt
1/2 cup butter, melted
Cornmeal

In a mixing bowl, dissolve yeast in the warm water. Add 3 cups flour, sugar (or honey), salt and butter to yeast mixture, mixing by hand or on low speed until moistened. Increase speed to medium and mix until smooth. Gradually add remaining 2 to 2 1/2 cups flour to form a stiff dough, mixing until dough is no longer sticky. On a floured surface, gently knead dough 5 to 6 times. Roll dough to 1/4 to 2/8-inch thickness; cut with floured 3 to 4-inch round cutter (I use a drinking glass). Sprinkle cornmeal evenly over 2 ungreased cookie sheets. Place cut-out dough on cornmeal; sprinkle with additional cornmeal. Cover loosely with plastic wrap and a cloth towel. Let rise in a warm place until light, about 30 to 45 minutes.

Heat griddle to 350 degrees. (I don't have a griddle, so I use a dry skillet over medium to medium-high heat.) With a wide spatula, invert dough onto ungreased griddle. Bake 5 to 6 minutes on each side or until light golden brown; cool. Split in half with a fork and toast before serving.

Note: These can easily be made by hand or in a food processor. To make them by hand, follow the same directions as above, beating well with a wooden spoon to mix in the flour. To make in a food processor, first pulse all dry ingredients (including yeast). Then add the wet ingredients in a steady stream with machine running. Add enough flour until dough ball is no longer sticky and begins to clean the sides of the bowl. Knead by hand, cut, and bake as directed above.

For more great recipe ideas, head on over to Life as Mom.

Photo credit: Wild Yeast

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