Make your own English Muffins, it is easier than you think.
- 12-15 muffins ServingsServings
- 4 cups flour
- 1½ teaspoons kosher salt
- 1½ cups lukewarm milk or soy milk
- 1 teaspoon sugar
- 1½ teaspoons instant dry yeast
- 1 tablespoon olive oil
- Cornmeal or semolina flour for dusting
In a large bowl, combine flour and salt. Create a well in the center.
In a separate bowl, combine milk, sugar, and yeast; stir in olive oil.
Pour the yeast mixture into the center of the flour mixture. Mix, and knead well until dough is smooth and elastic. If dough seems dry, add one additional tablespoon milk. The dough should be soft but still hold its shape.
Cover with lightly greased plastic wrap and let rise in a warm place for 45 minutes.
Line a baking sheet with parchment paper; set aside.
Roll dough on a lightly floured surface to ½-inch thickness. Using a deep 3-inch round cookie or biscuit cutter, cut out rounds. Dip one side of the rounds into the cornmeal, and place on prepared baking sheet. Cover, and let rise in a warm place for 20 to 30 minutes.
Grease a griddle pan, and warm over medium to medium-low heat. Transfer the muffins to the griddle and cook slowly, until lightly
browned, about 5 minutes per side. Wipe the griddle with a towel in between batches.
Enjoy warm or at room temperature.