I LOVE I mean truly LOVE my bread machine. I am always looking for new ways to use it and this week it is english muffins. I went to my beloved http://www.recipezaar.com/ looking around and found a recipe that really needed nothing as it sounded perfect as it was written. The most surprising thing was that you don't bake them you cook them in a pan and it only takes 5 minutes after the dough is ready! I compared about 15 different recipes and most seem similar to this one I used;
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal
Directions
Put ingredients in the machine in the order listed. EXCEPT cornmeal
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area. I used a large cookie sheet with sides and it made a super easy clean up
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 14 rounds, depending on how big you like them. I used a cup I had that looked the a nice size to hold an egg at breakfast later
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
LIGHTLY oil I used a rag as pam gets to hot in cast iron
Cook the muffins about 2 to 4 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
They are super tasty and yummy just plain with butter or great with an egg on top.
1 cup milk
3 tablespoons butter
1 egg
1/2 teaspoon salt
2 teaspoons sugar
3 cups all-purpose flour (or more)
1 1/2 teaspoons dry yeast
cornmeal
Directions
Put ingredients in the machine in the order listed. EXCEPT cornmeal
Start the dough cycle.
When the cycle is finished.
Sprinkle corn meal over your work area. I used a large cookie sheet with sides and it made a super easy clean up
Use your hands to pat the dough into a 1/2 inch thick rectangle.
Turn the dough so that each side gets lightly coated with cornmeal.
Cut into 8 to 14 rounds, depending on how big you like them. I used a cup I had that looked the a nice size to hold an egg at breakfast later
An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds.
Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double.
Heat a dry cast iron skillet or griddle over a low flame.
LIGHTLY oil I used a rag as pam gets to hot in cast iron
Cook the muffins about 2 to 4 minutes on each side.
They should be golden brown when you turn them.
Split the muffins with a fork or serrated knife and serve warm.
These freeze well and can be reheated in the microwave or toasted.
They are super tasty and yummy just plain with butter or great with an egg on top.
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