Thursday, January 17, 2013

English Muffins

This is the second recipe that I have made since I got my bread machine for Christmas. The first one was a pretzel roll recipe for burgers that I tested out on my family. This time I went for english muffins, which I love to enjoy with crunchy peanut butter in the morning before work.

English Muffins


  • 1 cup milk
  • 3 tbsp. butter, melted and cooled
  • 1 egg
  • 1/2 tsp. salt
  • 2 tsp. sugar
  • 3 1/2 cups bread flour
  • 1 1/2 tsp. dry active yeast
  • cornmeal
Place the ingredients in your bread maker in the order as instructed (wet, dry, yest, etc.)

Start the dough cycle. When the cycle is finished, sprinkle cornmeal on a clean counter space.

Use your hands to pat the dough into a 1/2 inch thick rectangle.Turn the dough so that each side is lightly covered in cornmeal.

Use an empty tuna can/round cookie cutter/open end of a drinking glass to cut our 8 to 10 rounds of dough and place on a cookie sheet.

Cover with a clean dish towel and let rise in a dry/warm place for 20-30 minutes.

Heat a dry cast iron skillet or griddle and cook the muffins 5 to 7 minutes on each side until cooked and browned on each side. Split the cooked muffins with a serrated knife. Serve warm, or reserve them for future use in the freezer.

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