Life in the A-Frame

Life in the A-Frame

Tuesday, February 15, 2011

Things to do when its too cold....#3


Make homemade English muffins! Mix up the dough, shape and let rise overnight.



The next morning, cook the muffins on a griddle or an iron skillet. Very nice treat on a cold morning!
Here's the recipe I used:

• 1 cup Milk

• 3 Tablespoons Butter, Separated
• 2 Tablespoons Honey
• 1 cup Warm Water
• ¼ ounces, weight Yeast
• ¼ cups Cornmeal
• 5-½ cups Flour
• 1 teaspoon Salt

Preparation Instructions

Combine milk, butter, and honey in a saucepan over medium heat. Warm until butter starts to melt, then whisk briefly. Remove pan from heat and allow liquid to cool to lukewarm.

Pour water into a mixing bowl and sprinkle with yeast. Stir gently with a fork. Set bowl aside for 10 minutes, or until yeast has dissolved.

Line baking sheets with waxed paper and sprinkle with a generous amount of cornmeal.

Pour cooled milk mixture into yeast mixture and gently stir until well blended. Add 3 cups flour and beat vigorously with a wooden spoon until smooth. Beat in remaining flour and salt until the dough is no longer sticky. Scrape the dough onto a floured surface and dust with flour. Flour hands and knead dough for 3-4 minutes. Let rest 5 minutes.

Roll out dough with rolling pin to about 1/2 inch thick. Cut the dough into circles (a tumbler or mason jar does well). Transfer muffins to prepared baking sheets and sprinkle with cornmeal. Cover with a dry, lightweight towel and let rise until doubled in height, 35-45 minutes. I let mine rise overnight.

When muffins have risen, heat a skillet over medium heat. Carefully lift muffins from the pan and place on the ungreased skillet. Cook about 10 minutes on each side, using a spatula to flip them. Transfer to a wire rack to cool before splitting (with a fork) and toasting them.

4 comments:

Daisy said...

They sound yummy. I've never made homemade English muffins before! Thank you for sharing the recipe.

KathyB. said...

I have never made English muffins before, but I've toasted some store-bought!I can just imagine the heavenly scent of home baked muffins at your place...what kind of jam did you slather them in?

Southern Comfort said...

Kathy, we had seedless Raspberry "all fruit" jam, with real butter! I froze half of the muffins to enjoy later. I'll be making them again.

Calming Scents said...

hey i like these! a good weekend idea.