No store-bought English muffin will ever beat a homemade one for taste, texture and the pure satisfaction of knowing you made it yourself.
1 2/3 cup milk
2 1/2 tablespoons butter
1 package active dry yeast
1 heaping tablespoon granulated sugar
1/3 cup warm water
1 large egg
2 teaspoons salt
1 teaspoon vinegar
5 cups unbleached flour
Cornmeal or bread crumbs
- Heat the milk and melt the butter in it. Cool.
- Combine the yeast, water, and sugar. Allow to proof for a few minutes.
- Combine the cooled milk mixture with the yeast mixture in large bowl. Add the egg, salt, and vinegar, along with half the flour and mix at medium speed for about 5 minutes. Add in remaining flour and mix well. The mixture will be sticky. Cover and allow to rise in draft-free area for 1 hour.
- Pour cornmeal or bread crumbs into a bowl. Grease two baking sheets. Take approximately 1/2 cup of dough into your hand and form a ball. Flatten and place in cornmeal, turning once. Place muffin on the greased cookie sheet and flatten to a 3-inch circle. Allow muffins to rise for about 8 minutes.
- Heat a griddle or skillet over medium-low heat. Place the muffins on the griddle and cook 7 minutes on each side. Allow to cool completely.
Makes 16 English muffins.