English Muffins

The English Muffin in my opinion is a fancier version of a Biscuit, like a cousin from a richer side of the family that was raised proper and walks with a tiny cane and monocle being all snooty to all the other morning breakfast items, except Orange Juice, NO ONE disrespects Orange Juice. Ive also never understood why we call them English Muffins, they don't resemble any other muffin shape I have ever witnessed in life, though I'm sure it has nothing to do with that and something more to do with where they originated. However this is all just my interpretation of a delicious Bread product that I have enjoyed for many years now so I thought Id give it a go at making some from scratch.

Ingredients: 1 Cup plus 2 Tbls. Warm Water (105-115F)

2 1/4 tsp. (1 Package) Active Dry Yeast

1/2 Cup Milk (room temperature)

2 tsp. Sugar

1 tsp. Salt

3 Tbls. Butter (room temperature)

4 Cups All-Purpose Flour

Cornmeal (for dusting)

In a small bowl, mix together the Yeast

And 2 Tbls. Water, let sit 3-5 minutes in a warm area

In a large bowl, combine the Milk

Water

Sugar

And Salt mixing thoroughly

Stir in the Yeast mixture

Then gradually add in 2 cups Flour

Blend well

Cover the bowl with cloth and let rise in a warm area for 1-1 1/2 hours

Beat in the Butter

And 2 remaining cups of Flour

Pour the Dough onto a smooth surface

Knead until smooth

Place the Dough onto a surface dusted with Cornmeal

And roll out to 1/2 inch thickness

Use a cutter (or glass) to cut the Dough into rounds

Then place them onto a strip of wax paper and let rise until doubled in size

Melt a generous amount of Butter in a large skillet (or griddle)

Place a couple of Dough rounds into the pan

And cook until both sides are golden brown

Serve while warm with various toppings and assorted fruits

All I can say is now that Ive had fresh non store bought English Muffins, Ill never be able to enjoy any other kind. The buttery texture with the soft chew are amazing, they taste nothing like pre-made ones and are light and fluffy on the inside, making them perfect for different butter, jams, and honey.