Homemade English Muffins

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We love English Muffins in this house.  One of our favorite morning breads.  We weren't as crazy about the store bought ones but we used them as we didn't know we had any other choice if we didn't have time to run to a bakery.  Well, I cam across this recipe and it makes the most delicious English Muffin that I have ever eaten.  I'll pass it on to you.  This is not my recipe but I found it on Tastes of Lizzy T website.  It truly is the best.  It was the 3rd one I tried before I felt this was the one LOL.  

Ingredients:
2 cups whole milk
2 tablespoons of honey
1 package instant dry yeast (2 1/4 teaspoons)
5 cups all-purpose flour 
1/2 teaspoon salt
1 large egg
1/4 cup butter (melted)
1/3 cup cornmeal
oil for greasing pans (I use sunflower oil)

Instructions:
  1. Warm the milk to about 110F degrees. 
  2. Add the honey and yeast to the warm milk and stir well. Set aside to allow the yeast to blook for up to 10 minutes until frothy.
  3. In a large bowl, combine the flour and salt.  Add the yeast mixture, egg and melted butter.
  4. Use a stand mixer with dough hook to combine the ingredients and knead on medium speed for 5 minutes.  If you do not have a stand mixer with dough hook simply combine the ingredients by hand with a spatula, then turn the dough out onto a floured surface and knead by hand for 5 minutes. 
  5. Generously grease large bowl with oil.  Place the dough in the bowl, turn turn once to ensure the top of the dough is lightly oiled.  Cover the bowl with a clean towel then place in warm location and allow the dough to rise until doubled, about 1 to 1/2 hours.
  6. After the dough has doubled, punch down in the center, Divide the dough into 16 equal portions and form each into a ball.  Flatten each ball into a disc, approximately 4 inches in diameter. 
  7. Cover a large baking sheet (or two medium baking sheets) with parchment paper and spread about half of the cornmeal over the paper.  Place the discs of dough on the paper with 2 inches of space between them.  Dust the tops with the remaining cornmeal.  Set the English Muffins aside to rise in a warm place for 30 to 60 minutes.  
  8. Heat a large skillet or electric griddle over medium heat (I use my large cast iron skillet.) Grease with a small amount of oil or non-stick cooking spray.  Cook the English muffins in the skillet or the griddle for 7-10 minutes per side until golden brown on each side. 
  9. Split the English muffins in half with a fork.  Toast them and serve with butter and jam.  
  10. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 2 months.  

 





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