English Muffins

DSC_0033

English muffins are so easy to make and it is one of my families favorites. They make wonderful breakfast sandwiches when combined with eggs, cheese, ham, bacon or sausage.  Or just toasted and slathered with butter, honey, peanut butter or jelly.  Which ever way you look at it, these are just darn good!

 

1 cup milk

3 T butter, cut into pieces

2 T honey

1 c warm water (110*F)

1 pkg yeast

cornmeal

5 1/2 – 6 cups any combination of white and wheat

1 t salt

 

Combine the milk, butter and honey in a saucepan.  Warm the mixture over medium heat until the butter starts to melt. Whisk slightly and remove from heat. Allow to cool until lukewarm.

In another bowl, add yeast to the warm water and let set 5-10 minutes.

Line 2 baking sheets with wax paper, sprinkle with cornmeal

Pour cooled milk into yeast mixture. Mix well.

Add 3 cups of flour and the salt and beat well.  Beat in enough of the remaining flour so that the dough is firm enough to knead.  Knead in remaining flour about 3 to 4 minutes.

Roll our dough to 1/2” thickness.  Cut dough into 3 or 3 1/2” circles and place on baking sheets to rise.  Let rise 35-45 minutes.

Cook on 300 degree griddle 10 minutes on each side.  If cooking too quickly reduce heat.