English Muffins cost a lot in the store. Like over $2.00 for 6 of them. Or...you can make twice as many for about a quarter of the price. That seems like a good use of time to me. So I went searching for recipes. I found
this one, which I followed pretty much exactly, and have rewritten below for your convenience. This is her recipe, not mine. But I didn't want to fry them in a skillet like she did, because I'm terrible at frying things that involve flipping, and I knew the boys would be awake when I made them, so hot oil and close attention seemed like a bad idea.
Ingredients:
- 1 tsp. yeast
- 1 Tbsp. sugar
- 1/2 cup warm water
- 1/2 cup milk
- 2 Tbsp. butter
- 3 cups flour, divided
- 3/4 tsp. salt
- 1/4 cup cornmeal
Directions:
In small bowl, combine yeast, sugar, and warm water. Stir to dissolve and let sit 5 minutes until foamy on top. In separate bowl, microwave milk and butter in 30 second increments until butter is melted.
In a third bowl (I promise the dishes are worth it), combine 1 1/2 cups flour and salt. Add in the yeast mixture and the milk mixture and stir to combine. Add 1/4 cup flour at a time until dough forms and starts to pull away from the bowl. Knead on lightly floured surface for 5 minutes.
Form into a ball and put in a bowl (yes, another one) greased with non-stick spray. Cover and let rise until double, about an hour. Punch down, cover, and let rise until double again, about an hour. The recipe I linked to recommended a third rise to get extra air in (to help form the nooks and crannies that are yummy in English muffins), but I didn't do that this time, since we were heading out of the house. Next time I probably will.
Preheat oven to 375 degrees. Roll about 3/4 inch thick and cut circles out. Use the top of a glass (just put a little flour on it so it doesn't stick. Cover cookie sheet with cornmeal and put circles on top. Sprinkle more cornmeal on top of them. Let rise 5 more minutes and pop them in the oven. Flip them over after 8 minutes, and bake 5-7 more until they're golden brown.
The Result:
Here's what I did wrong: I had shorter rise times and cut out the 3rd one, which, while optional, probably would have helped. I also rolled them out too thin and used a slightly small glass to cut my circles, so my English muffins ended up on the small side. Otherwise, the baking in the oven worked well, and they tasted okay. I might see if I can play with the recipe a little bit to make them tastier (it will probably involve more butter and/or honey), but overall they were pretty good, and I will definitely be making them again.
And, for reading this far, here is a picture of our snack from yesterday: Crazy Crabs! These were more fun for me than for the kids, but still a mostly healthy snack, so we all win.