What a delicious experiment! I'd thought about making English Muffins before, but always wimped out. This time, I just went for it armed with a clean empty tuna can and frying pan. Success!The recipe is from More With Less, and while they are admittedly a bit fussy, there really wasn't anything terribly difficult. The dough is a yeast dough with egg. You let it rise a couple of times, roll, cut out, rest, and fry them up in a pan. That's it!
English Muffins
makes 18 muffins
Heat in a saucepan until very warm (130 degrees):
1 1/2 c. milk
1/4 c. butter or margarine
In large mixing bowl, combine:
2 T. sugar
1 t. salt
1 pkg. dry yeast
1 1/2 c. flour
With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes, or beat vigorously by hand.
Beat in:
1 egg
1 c. flour
With a spoon, stir in:
2 c. flour, or enough to make stiff dough
Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes. Shape dough into a ball and place in a greased bowl, turning once. Cover; let rise in a warm place until doubled, about 1 1/2 hours. Punch down.
Turn onto lightly floured surface; cover with bowl 15 minutes, and let dough rest. Meanwhile, place cornmeal in a pie plate. Roll dough about 3/8" thick. Cut into 3" circles; reroll scraps to make 18 circles in all. Dip both sides of each circle in corn meal; place circles on cookie sheets. Cover and let rise in warm place until doubled, about 45 minutes.
Brush large skillet with oil and heat. When pan is medium hot, put in 6 muffins, cook 8 minutes on each side or until brown. Repeat until all are cooked.
