English Muffins

Yes, I know, I could go to the store and for under a dollar I could buy a pack of six perfectly fine English muffins, but what's the fun in that?! I've been wanting to try to make English muffins for a while but have always had a fear of working with yeast for some reason. I just don't want to kill it! But I felt like today was the day. I've been up forever because of a certain kitten keeping me up all night, have already been grocery shopping, AND planted some flowers and herbs, all before 9am! Might as well keep the productivity going.

I have been doing research for days, as per usual, and decided on a simple recipe to start out with. I'm a big fan of English muffins, so I'm hoping it's not a fail. Fingers crossed.

First mix:
-1 1/2 tsp active dry yeast
-1/4 cup all purpose flour
-1/2 cup warm water (around 100-110 degrees Fahrenheit)

Second mix:
-2 tsp vegetable oil
-1 tsp salt
-1 egg white
-1 3/4 cup all purpose flour
-1/4 cup warm water (around 100-110 degrees Fahrenheit)

1. Combine all the ingredients in the first mix and let sit for 10-15 minutes to make sure the yeast is active. You'll most likely not need to do this step in this day and age, but I'm old school. You'll notice it starts to foam, bubble, and smell a little like beer. It will be one of the best smells you'll ever smell- trust. 
2. Once you know the yeast is active, dump the rest of the ingredients in there and mix to combine, no need to kneed the dough at this point, just combine. 
3. Once combined, let the dough rise in a draft free warm place for 2 hours. I put mine in my oven with the oven light on- make sure you do NOT turn your oven on.
4. When your dough has risen, remove from the bowl onto a very lightly floured surface. Knead for about a minute just to round the dough up into a ball.
5. At this point, cut the ball in half, then each half into thirds to make 6 pieces total. 
6. Take each piece and roll on the counter gripping lightly with your thumb and pinky finger into a seamless ball- try not to add too much flour, you want the dough to be on the sticker side. Repeat on each piece until done.
7. Prep a tray with a light layer of cornmeal.
8. Gently place each ball onto the cornmeal, coat both sides. 
9. Put the tray into the oven- still not turned on, with the oven light on to rise for another half hour.
10. When the balls have risen, place a large sauté pan on medium heat with a couple tablespoons of butter. 
11. Once the butter has melted, carefully place each dough ball into the pan for about 6-7 minutes on each side. 
12. Place on a paper towel to soak up the extra butter when done.
13. Wait until the muffins are completely cooled to devour and you're done!

**Side note... don't be an savage and use a knife, fork split these babies!

Mixture one

It's ALIVEEEEE

Time to rise

What a cute distraction

The rise

The seamless ball

Fork splitting is the only splitting

This is my jam right here

I love this recipe- it's super easy, it does take some time, but you won't mind. Plus, you can tell people you made them yourself! You can use English muffins for everything! Fan of English muffin pizzas? Breakfast sandwiches? Simple toasted with jam? Eggs Benedict?! Seriously, endless possibilities. 

Makes me think of a Sunday night when you know you've had too much of a Sunday roast and you're not completely hungry for dinner- English muffin, toasted and slathered with butter and a glass of cold milk it is!

Enjoy!

Meaghan