English Muffins…..homemade using the bread machine…

Tuesday loves to eat English muffins for breakfast..but I wasn’t thrilled with the ingredients in Thomas’ English Muffins…lots of artificial stuff.  So, I looked for a good recipe, using the bread machine, of course…and I found a keeper!  I found it on the King Arthur flour website.  I cut down the amount of sugar and I think next time, I may try to make them with whole wheat flour.

It was a pretty easy recipe.  The bread machine did most of the work.  I had to roll it out onto corn meal and cut into 3 inch circles.  After it rose for a bit, you had to cook them on a griddle…who knew!

I had no idea that is how you made an English Muffin!  But they turned out great…and great tasting…and they even looked like English Muffins.  My daughter did say they didn’t have as many nooks and crannies..but hey, maybe the next batch will!

English Muffins

1 3/4 cups milk, warm
3 tablespoons butter
1 1/4 teaspoons salt
2 teaspoons granulated sugar
1 large egg, lightly beaten
4 to 4 1/4 cups Unbleached Bread Flour
2 teaspoons instant yeast

Place the ingredients in the pan of your bread machine following the manufacturer’s instructions. Use the “dough” or “manual” setting. After the cycle is complete, transfer the dough to a cornmeal-sprinkled surface and roll it out until it’s about 1/2-inch thick. Cut out circles with a floured 3-inch cutter. Re-roll and cut out the leftover dough. Cover the muffins with a damp cloth and let rest for about 20 minutes.

Heat a frying pan or griddle to very low heat. Do not grease, but sprinkle with cornmeal. Cook four muffins at a time, cornmeal side down first, for about 7 minutes a side.

Check after about 3 to 4 minutes to see that the muffins are browning gently and are neither too dark nor too light; if they seem to be cooking either too fast or too slowly, adjust the temperature of your pan or griddle.

When the muffins are brown on both sides, transfer them to a wire rack to cool, and proceed with the rest. If you have two frying pans (or a large griddle), you’ll be better able to keep up with your rising muffins. Yield: 16 muffins.

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