The best English muffins are when you make your own homemade muffins. These muffins are so easy to make. These are not bake but griddle! To get those nooks and crannies you must split the muffin with a fork!
1 3/4 cup warm milk
3 tablespoons pure butter at room temperature
1 1/2 teaspoon salt
2 tablespoons sugar
1 large egg slighty beaten
4 cups bread flour
1 package rapid rise yeast= 2 1/4 teaspoons
Place the all dry ingredients in a bowl(flour, sugar, salt) set a side.
Dissolve the yeast in the warm milk, than add the flour mixture with butter and egg.
If using a bread machine following the manufacturer’s directions.
I used my kitchen aid using the dough hook, mixing at a medium speed for about 7-8 minutes. After mixing place the dough in a large greased
bowl and cover with a clean kitchen towel and let it rise for about an hour or until it doubles in size.
After an hour, transfer the dough to a work surface, sprinkle light some flour and roll out the dough about 1/2 inch thick.
Use a biscuit cutter or use the rim of a glass to cut into circles.
Sprinkle cornmeal on a baking sheet and place the cut up muffins a few inches apart, and cover with a light damp cloth. Let it rest for about 20 minutes.
Heat your griddle or use a large frying pan with a flat surface over low heat. Sprinkle cornmeal than add the muffins cook each side about 7-8 minutes or until lightly golden brown than flip it over for another 7-8 minutes.
English muffins are delicious with your favorite jam, honey and sweet butter.
A simple breakfast, fresh homemade English muffins egg sandwich with black truffle cheese and a spinach salad.