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With such focus on holiday main menus, don’t forget about breakfast, and these homemade English muffins might become a year-round staple. Whether coated with butter, jam or jelly, a warm English muffin is a great addition to any breakfast. After making this recipe, be advised that store bought English muffins might not compare, since these are fluffy and more flavorful. Note: With such few ingredients, it is essential that only the best ingredients are used.
English Muffins
- 2 ½ cups bread flour
- 2 tsp. granulated sugar
- ¾ tsp. salt
- 1 ¼ tsp. instant yeast
- 1 ½ tsp, unsalted butter, at room temperature
- 1 cup 2 percent milk
- cornmeal
Combine the dry ingredients into the bowl of a stand mixer. Mix until combined. Add in the butter and milk; mix using a paddle attachment till combined. Switch to a dough hook and mix for approximately 8 minutes or until the internal temperature is 79-81 F. The dough should pass the windowpane test. Coat a medium bowl with olive oil, and place the dough in the bowl. Cover with plastic wrap; allow to rise for approximately 1 ¼– 1 ½ hours or until the dough has doubled in size. Turn the dough out onto the counter, and divide the dough into six pieces. Shape the dough into small balls. To do this, fold the dough into itself, and place seam side down. Cup your hands around the dough, and drag the dough toward yourself. Turn the dough 90 degrees; repeat. Repeat until the dough is smooth and there is no seam at the bottom. This is called a dough boule. On a sheet pan, place a piece of parchment paper, and sprinkle generously with cornmeal. Place the dough balls onto the cornmeal, and cover with plastic wrap; allow to rise for approximately 1 ¼– 1 ½ hours or until the dough has doubled in size. As the dough rises, heat the oven to 350 F.; heat up a cast iron pan over medium low to medium heat. Brush olive oil into the pan. Once fully heated, remove the plastic wrap from the dough; sprinkle generously with cornmeal. Place the dough into the cast iron pan, being careful not to knock out the air. Cook until the surface has a deep golden brown color. Flip, and cook until the remaining side has a deep golden brown color. Place back onto the sheet pan; bake for 8-10 minutes or until the internal temperature reaches 200-210 F. Remove from the oven, and let cool for 15 minutes before enjoying.
Note: if mixing by hand, add the dry ingredients into a bowl, making a well in the center. Add the butter and milk, and begin mixing. Slowly incorporate the flour from the edges. Knead until the dough is tacky and passes the window pane test or reaches 79-81 F.. The dough will be very wet in the beginning. Do not add more flour, simply continue mixing.
Honey Cinnamon Butter
- 1 stick butter, softened
- ⅛ cup honey
- ½ tsp. cinnamon
- ¼ tsp. ginger, freshly grated
In a small mixing bowl, beat together the butter and honey until light and fluffy. Beat in the cinnamon and ginger until well combined. Refrigerate until slightly firm.
Spencer Olson of Tonka Bay continues to expand his cooking repertoire. Taste more at thewoodenspoonchefs.com.
