Sunday, February 15, 2015

Homemade English Muffins (who knew they would be so easy!)

Okay, watch this awesome Culinary Institute of America teacher make these before you think its too hard for you...I promise...its easy and you don't even turn on the oven!

I ordered the breakfast book from them online.  I have several of the CIA cookbooks, they are all amazing! I posted links below if you want to check them out.

English Muffins
(makes 12)

1½ tsp active dry yeast
1 c warm water
2 c all purpose flour
1 T butter, softened
1 t sugar
1 t salt
oil of choice for your pan

Place the yeast and water in your mixing bowl and allow to proof for about 5 minutes.  Then add the flour, salt, sugar, and butter to the yeast water and mix on low (speed one) with a dough hook, about 2 minutes.  (you can use a hand mixer, but a stand mixer is effortless..invest in one if you like to cook)

Increase the speed to 2 and let it knead for you for about 5 minutes...check out the will not be quite as smooth as pizza dough but you don't want it real liquidy either. You may need to add a bit more flour here.

Pull the hook out of the dough and cover the bowl with plastic wrap and allow to rise in a warm spot for 1½ hours.

Sprinkle counter with flour and take dough out of the bowl and cut into 12 pieces (cut in four and each piece in three)  Roll each piece into a ball, rolling under and flatten slightly and dip both sides in cornmeal.  You can proof them here another 20-30 minutes or you don't have to.
The first two times I made it I didn't proof them. They were delicious but when I proofed them the third time I made them they were even fluffier and more delicious.

Cook on a hot and lightly oiled griddle for about 5-6 minutes per side.

Fork Split and toast them in a toaster.

Wasn't that easy?  And they are the best tasting english muffins I ever had.

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