Monday, February 19

Saturday Morning English Muffins

In a warm bowl: 1 tablespoon yeast and 1 1/2 cups warm water

Add 2 tsp honey and 1 tsp salt

Mix in 1/4 cup milk, 2 cups wheat flour and about 1 1/2 cups white flour and 3 tbsp oil

Knead until smooth and tacky but not sticky, adding small portions of additional flour if needed.

Place dough in a large oiled bowl, cover with towel and let rise until doubled.
Roll until a 1/2 inch thick circle and cut into 3-4 inch rounds.

Place rounds on a sheet or counter dusted with cornmeal. Let rise again.
To cook, place a heavy griddle or skillet over low heat on the cook top range.
Cook about six minutes on each side.

Split with a fork and serve to a happy, hungry little boy!


old world sunflower said...

Hi I absolutely love your blog, I would like to know if when I make the english muffins, do I need to have cornmeal or can I use flour? Thank you, Diana

Me said...

Hi Diana, I have not tried the with anything but cornmeal. The cornmeal keeps them from sticking to the pan as they cook and I think maybe if you used flour for that purpose it would scorch.
Thanks for stopping by!