This Homemade English Muffins Recipe is my new favorite recipe. These English Muffins are filled with nooks and crannies, tasting so much better than store bought. Homemade English Muffins are not very difficult. They are much easier than one would expect. In not much time at all you can enjoy fresh made English muffins. Load on the butter, jam, Homemade Nutella, Homemade Apple Butter, eggs , cheese, meat… whatever you like.
Homemade English Muffins Recipe
Last week the hubby and I were watching some documentaries on processed foods. Every time we watch these kinds of movies I get on a homemade kick with less preservatives in our foods. It can be difficult. I am hoping I can stick with it this time around.
Bread is one of those items that I have now grown scared to eat from the grocery shelves. Every time I grab a loaf I am wondering, “How long has this loaf been sitting here?” or, “I wonder how long it will take for this loaf to turn green in my bread drawer?” I am guessing a VERY long time.
Before we left for vacation in December I had bought a loaf of store bought bread. Somehow it was left in the drawer for weeks maybe even a month. No green what so ever on the loaf of bread. That tells me that it is filled with way to many preservatives. The hubby bought me a bread maker awhile back and it is finally getting some use. I plan to share some of my favorite bread machine recipes with you in the next few weeks
This Homemade English Muffin Recipe has become popular in our home. The kiddos and the hubby loved them. I made a batch placed them in Ziplock bags and they have fresh homemade English Muffins to enjoy for breakfast. PERFECT. The ingredients needed to make them are so simple and the time needed was not bad at all. I am looking to make another batch and freeze them this week.
6 cup Flour
2 tbsp Sugar
2 1/4 tsp (1 packet) Yeast
1/2 tsp Salt
1 cup Milk
1 cup warm Water
3 tbsp softened Butter
Add yeast to warm water and allow to sit.
Warm milk and dissolve sugar in it. Set aside to cool.
Put 3 cups of flour, salt, butter, egg, yeast mix and milk mix and beat until smooth.Add remaining flour 1/2 cup at a time until a soft dough forms.
Knead for 5 minutes in mixer or 10 minutes by hand.
Place dough in a oiled bowl cover and let rise until doubled.
Line 2 cookie sheets with wax paper and dust each with corn meal.
Punch down risen dough; divide into 18 pieces.
Roll each into a ball and gently press down to a 3″ diameter.
Place each on the wax paper and dust tops with corn meal as well.
Cover and allow to rise for 30 minutes.
Preheat oven to 200.
Grease and heat griddle over medium low heat.
Cook muffins about 10 minutes each side until golden brown.
Transfer cooked muffins to oven to keep warm.
Allow to cool completely before storing.
Use a fork to gently pry muffins open before using.