English Muffins
June 13, 2007 by Marye Audet
Filed under Breads, Uncategorized

Here is my tale of woe..First my computer went down..then the broudband people say that our house is too far from the base…and we should not be able to get broadband at all even though we have had it for 3 years. In any casre it is not working now..AH! TThe joy of living in the country..200 feet from the road…
ANyway..I am on a computer at my husband’s work…and his boss and the friend that is letting me use this computer will be getting a nice baked something very soon…
This morning I made english muffins. They are pretty easy to do..altho mine came out a little runny so I spooned the batter into canning jar lids and that helped them keep their shape just fine! The homemade english muffins are more delicate..and I thought they had more the texture of crumpets.
1 2/3 c milk
2 1/2 Tbs butter
1 pkg yeast
1 T sugar
1/3 c warm water
1 egg
2 tsp salt
1Tbs vinegar
5 c flour
cornmeal for dusting
Combine all ingredients except cornmeal and 1/2 the flour. Beat well, add remaining flour and mix for 6 minutes in mixer at med speed. Let rise 1 hour.
Lift out 1/2 c portion of the dough onto a cornmeal sprinkled counter. Shape into rounds and let rise 8 minutes. Cook on a griddle over medium low heat..6 minutes on each side.
12 muffins
NOW…when I spooned the batter out it was runny..so I skipped the shaping stage and spooned about 1/4 c batter into mason jar rings that I had oiled and placed on the griddle. Wen they were done on one side I just pushed them through and this worked very well. Also, I omitted the vinegr and used sour milk and 1/2 tsp baking soda, mainly because I had 1 gallon of soured milk… :/
The muffins were light, chewy and just what an english muffin should be and I got the most beautiful pictue of one, on a vintage plate with the butter melting into a glob of strawberry jam..You’ll love it.
Since I am on a computer I am going to do a few more recipes that I have been planning to give you this week. And I hope that the technie hell that I am living in will be resolved in the next day or two and I can get pictures up!

















Believe it or not, I have never used yeast other than in my breadmaker. So, here’s my question… how much yeast is in a packet. I have the loose variety in a jar and just how warm should the water be… hand washing warm or more than that??
there are about 2 1/2 tsps in a packet of yeast..I tend to use a tablespoon just because. The water should be warm to the touch but not hot..about 100 degrees but definitly not hotter than 120.
I have been a long time fan of english muffins… and am thrilled to discover your recipe as I now live in Switzerland and they do not have these lovely treats!! I look forward to making them
Erika
I am definitely making these some time this week! I love English Muffins and have always wanted to make them!