This week is Spring Break, and with the kids out of school we made something special
yesterday today! Homemade English Muffins, I invited my dear neighbor and friend Marie over, with her kids, and we had a yummy brunch with sweet and buttery english muffins.
I got this amazingly delicious recipe from my favorite cookbook "The Heritage of Southern Cooking" and it does not disappoint. Marie and I were having so much fun cooking, chatting and of course eating. I didn't take any photos of the process. Sorry!
Homemade English Muffins:
1 package dry yeast (2 1/4 teaspoons)
2 Tablespoons warm water
*allow yeast to proof for about 10 minutes
1/2 cup milk
3 tablespoons butter
*Scald milk on the stove, remove from heat and add butter
Poor milk into a ceramics bowl or mixer (Bosch, Kitchenaid)
Add 1 tablespoon sugar and 1 cup water
Add yeast and 1 tablespoon salt. Mix until combined
Add 4 cups of flour, one at a time, and beat well
Knead by hand or in mixer for 5-8 minutes. Place in a greased bowl and let rise until doubles in bulk.
This recipe can be refrigerated until the next day or even made the night before ! Yay!
When your ready to make your muffins, cut the dough in half and roll dough 1/2 inch thick on a floured surface. Using a round cookie cutter, cut dough into 3/4 inch rounds and place on a cookie sheet (that has been sprinkled with corn meal) let rise for 30 minutes. Cover dough with plastic wrap or a wet tea towel.
Using a heavy skillet, melt a generous amount of butter, at least 2 tablespoons and place 4 muffins in skittle. Cook muffins on medium-low heat flipping every few minutes to evenly cook, coat and brown. The recipe says to cook up to 20 minutes but mine are usually done in about 12-15. The muffins will look firm and browned when done.
Transfer to a cooling rack and cook your remaining muffins.
Marie had this wonderful idea to have our homemade muffins with an over-easy egg, cheese and mini sauted portobello mushrooms. Heaven!
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