English Muffins

For those who enjoy a warm, toasted English muffin in the mornings for breakfast, might I suggest making your own? It’s not as complicated as you may think and if you set an afternoon aside to make them, you can have fresh muffins for the entire week or a few weeks if you double the recipe.

English Muffins
from Pass the Sushi


3 cups bread flour
3/4 cup all purpose flour
3 1/2 teaspoons kosher salt
2 1/2 teaspoons active dry yeast
1/2 teaspoon sugar
1 cup lukewarm water
2/3 cup lukewarm milk
flour for dusting
cornmeal for dusting


In a large measuring cup, or small bowl, mix the yeast and sugar with 1/2 cup lukewarm water, and let stand until foamy at the top, about 10-15 minutes.

Meanwhile, in the bowl of your stand mixer fitted with the dough hook, combine the flours and salt, leaving a well in the center where the liquid will be poured. After the yeast has become active, pour yeast mixture and remaining liquid into the flour mixture.

Combine until the dough forms a sticky mixture. Knead for an additional 10 minutes, until the dough has become soft  and elastic.

Form the dough into a ball and place in a large greased bowl, cover, and let rise in a warm place until doubled in size, about 1 hour.

After the first rise, punch down dough and knead for anther 5 minutes. Cover and rest for an additional 30 minutes.

Dust a baking sheet with cornmeal.

On a clean work surface, roll dough to 1/2 inch thick rectangle. Use a round biscuit cutter to cut out disks. Cover with a damp, not fuzzy, dish towel and let rise for 30 minutes longer.

Heat a griddle or non-stick skillet over medium heat. Place muffins in pan, working in batches to fit your skillet  or griddle, and cook 10-12 minutes until the underside is a nice golden brown.

Flip and cook for another 10-12 minutes. Continue until all muffins are cooked. Split the muffins using the tines of a fork and toast. Serve with cream cheese and jelly.

I enjoy them with pepper jelly. (<—– recipe coming soon).


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