I used to think english muffins were just kind of weird.
But my husband loves them. Smothered in peanut butter. Sandwiched with meat, cheese, eggs. Now that I get. I was always the type to order the bacon, egg & cheese biscuit. What was I thinking?!
When you live with 3 other people, sometimes their choices become your choices. Sometimes, to avoid lots of moldy bread, you compromise. You get english muffins even though you want bagels. Give & take.
Here's the thing: all those nooks and crannies in the store-bought English muffins.. I feel like that's just a way to give you less of the good stuff. Homemade english muffins, aren't as nooky or as cranny, but they taste fresh, almost sour-doughy (it's a word!). They are real food! And you can make it yourself! Easy peasy. The crunch on the outside of these muffins is reason alone to make your own. They won't take long and they'll keep in the refrigerator for a week or maybe two.
Homemade English Muffins
Here's how you do it..
First, lightly oil a medium bowl. In a large, deep bowl, combine with a rubber spatula 2 1/4 cups all-purpose flour, 1 1/2 tsp. sugar, 1/4 tsp. salt & 1 1/4 tsp. instant yeast. Gently mix in 3/4 cup milk and 1 Tbsp. unsalted butter. Add up to 1/4 cup more milk (go slow) just until your dough starts to form. Lightly flour your work surface. Pour your mixture onto your surface and knead for 7-8 minutes. (Push your ball down, turn, push it down, turn) Transfer your dough ball to your oiled ball. Cover with a clean kitchen or tea towel and set in a warm place for an hour.
Go do your hair, watch a TV show, fold some laundry, go to a class, work out.
Prepare your baking sheet by either laying parchment, a rubber baking mat or lightly oiling. Sprinkle with cornmeal. Now, divide your dough into six pieces. Cut in half. Cut each half into thirds. Roll into balls. Lay your 6 dough balls in 2 rows of three on top of the cornmeal. Cover pan loosely with your towel from before. Let it rise another hour.
Go answer some emails, play Legos with your kids, organize a closet
Preheat your oven to 350F. Heat a medium skillet on medium and lightly oil. When hot, transfer dough balls, 3 at a time, to your pan. Let cook on each side until bottoms are browned. This can take between 3-8 minutes. Don't be afraid to check them. This is when the magic happens.
Now, transfer them back to your baking sheet and bake for 5-8 minutes. Use your best judgment.
Let cool about 30 minutes before eating. Store airtight in the refrigerator.