RECIPE IDEA: Don’s Homemade English Muffins
Hi. It’s Lois in the kitchen at Recipe Idea Shop, telling you about Don’s Homemade English Muffins (even though I have taken over the baking!).
These are deliciously crusty English muffins that can be used for Eggs Benedict, eaten with butter and jam or used to make small sandwiches. Don found the basic recipe years ago in Joy of Cooking. Over the years he has experimented until he was satisfied that this is the best English Muffin recipe ever! We make them a few times per year and usually make several batches during the Christmas season because we give them as gifts to our friends and relatives.
Eat immediately or freeze for later. Do not store on top of the refrigerator; they mold quickly in a warm kitchen.
Read on for recipe and nutrition…
- 2 C hot water
- 1 C scalded milk - cooled
- ¼ cup honey
- 2 t salt
- 3 packages of yeast
- 8 C flour - divided
- 1 stick of unsalted butter
- cornmeal for dusting
- Dissolve the yeast in hot water for 10 minutes.
- Add the milk, honey and salt.
- Mix in half the flour. At this point you’ll have a bowl of sticky dough.
- Cover and let raise until it’s doubled in size.
- Melt the butter; let it cool to the touch and mix it in.
- Begin adding the rest of the flour and stop when you have ball that sticks together.
- Don’t add too much flour because the muffins will be too dry.
- Roll out the dough on a floured board or surface.
- Cut out 3 inch rounds.
- Place the rounds on cookie sheets dusted with cornmeal, cover with a cloth and let them raise until doubled in size.
- Now you have a choice.
- Option 1: Just leave them on the cookie sheets and bake in a 350F degree oven for 15-20 minutes or until golden brown.
- Turn the pan around halfway through the baking time.
- Option 2: You can butter a griddle and fry them to a golden brown.
- Let cool on racks or brown paper.
- Split with a fork and toast or broil them to eat.