DIY :: homemade English muffins ::

I was excited to make these and I am so glad that they turned out! They are even better than packaged, I think. They are thicker and more filling. Plus, I know every ingredient that went into them! (Even if there are a couple of not-so-great ones!)

Recipe:  

1 cup of milk
2 tbsp. white sugar
1 pkg. active dry yeast
1 cup of warm water
1/4 cup of melted shortening
6 cups of all-purpose flour
1 tsp. salt

Yield: about 14 muffins

 1. Warm the milk in a saucepan until it bubbles. (I actually used soy milk, and it went just fine.) Remove from heat, and stir in sugar until dissolved. Let cool until lukewarm.

 2. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

 

3. In a large bowl, combine the milk mixture, the yeast mixture, shortening, and 3 cups of flour.

4. Beat until smooth!

 5. Add the salt, and the rest of the flour, or enough to make a soft dough. (I think I ended up using a little less than 5 cups total. It definitely didn't need 6!) Knead. Place in a greased bowl; cover, and let rise. (I left it for about an hour.)

6. After it rises, punch it down.

 7. Roll out to about 1/2 inch thick. Cut rounds with a biscuit cutter, drinking glass, etc. (I used a small round Ziploc container.)

8. Sprinkle waxed paper with cornmeal and set the rounds on this to rise. Dust the tops of the muffins with cornmeal also. 

9. Cover and let rise for half an hour.

 10. Heat a greased griddle. Cook muffins on the griddle about 10 minutes on each side. Allow to cool and place in plastic bags for storage. 

11. Or, if you are the chef, and get hungry, split one open and load the hot yeasty goodness with cinnamon butter and devour. :)

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