English Muffins
English muffins are soft, round, and slightly chewy bread rolls that are cooked on a pan instead of baked in the oven. They have a light inside and a golden, slightly crisp outside. When you split them open with a fork, you get all those classic nooks and crannies that hold butter, jam, or anything else you spread on them.
Ingredients :
- 3 cups all-purpose flour
- 2 ¼ teaspoon active dry yeast 1 packet
- 1 cup warm milk
- 2 tablespoon butter melted
- 1 tablespoon sugar
- ½ teaspoon salt
- Cornmeal for dusting
Directions :
- Activate yeast – In a bowl, mix warm milk, sugar, and yeast. Let sit for 5–10 minutes until foamy.
- Make dough – Stir in melted butter, salt, and flour. Mix and knead until smooth.
- First rise – Cover the bowl and let the dough rise in a warm place for 1 hour or until doubled.
- Shape muffins – Roll dough ½ inch thick, cut into rounds, and dust with cornmeal. Let rise again for 30 minutes.
- Cook – Heat a skillet on low. Cook muffins 5–7 minutes per side until golden brown and cooked through.
- Cool & serve – Let cool, then split with a fork and toast before serving
