Don’s Homemade English Muffins

Don’s Homemade English Muffins are SO much better than store-bought. Warm, right from the oven. Oh goodness! Easy.

Don’s Homemade English Muffins are delicious with marmalade.

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.

Don’s Homemade English Muffins are good for breakfast, lunch or supper.

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.

Don’s Homemade English Muffins are amazing topped with peanut butter, fresh from the oven.

Eat immediately or freeze for later. Do not store on top of the refrigerator. Since they are fresh and have no preservatives, they mold quickly in a warm kitchen.

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Don's Homemade English Muffins

Oh, the smell of fresh baked Homemade English Muffins. And they taste even better. Split with a fork and toast or broil.

Course Bread

Cuisine American

Keyword homemade English Muffins; English Muffins

Prep Time 2 hours

Cook Time 20 minutes

Total Time 2 hours 20 minutes

Servings 24

Author Recipe Idea Shop/Lois Carter Crawford

Ingredients

• 2 cups hot water (not too hot or you will kill the yeast)
• 1 cup scalded milk - cooled
• 1/4 cup honey
• 2 teaspoons salt
• 3 packages yeast (about 7 1/2 teaspoons)
• 8 cups flour - divided
• 1 stick unsalted butter (1/2 cup)
• cornmeal for dusting

Instructions

1. Dissolve the yeast in hot water for 10 minutes.
2. Add the milk, honey and salt.
3. Mix in half the flour. At this point you’ll have a bowl of sticky dough.
4. Cover and let raise until it’s doubled in size.

5. Melt the butter; let it cool to the touch and mix it into the dough.

6. Begin adding the rest of the flour and stop when you have ball that sticks together.
7. Don’t add too much flour because the muffins will be too dry.
8. Roll out the dough on a floured board or surface.

9. Cut out 3-inch rounds.

10. 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.

1. Option 1: Just leave them on the cookie sheets and bake in a 350F degree oven for 15-20 minutes or until golden brown.

2. Turn the pan around halfway through the baking time.

3. Option 2: You can butter a griddle and fry them to a golden brown.

4. Let cool on racks or brown paper.
5. Split with a fork and toast or broil them to eat.

https://recipeideashop.com/homemade-english-muffins/

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