Tried It & Loved It: Homemade English Muffins

These are so yummy...and once you have homemade, there's no going back.  Are they more work?  Of course they are--but they are soooo good--and if you have a bread maker, they really aren't that hard at all.  This recipe is from my friend Lucy.  You can find her here as she navigates the new role of mommy and you can also find her here to see the goings on in her kitchen.  This is one that you should definitely try and love as well.

English Muffins ~ adapted from Lucy's Kitchen 

1 cup milk
2 eggs
just under 1 tsp salt
2 T sugar (these are pretty sweet, so I just do one tablespoon now)
2 T oil (I used coconut oil)
2 cups white whole wheat flour
1 1/4 cups unbleached white flour (or bread flour)
1 1/4 tsp yeast
Cornmeal for topping

Place all ingredients, EXCEPT CORNMEAL, in the breadpan in the order suggested by your manufacturer. Select dough cycle. When dough is complete, turn out onto a floured surface, knead gently and cover for 10-15 minutes.

Roll dough out to 1/4 inch thickness. Make sure it is thin enough or else your English muffins may not cook through before burning.

Cut dough into 4 inch circles--these do tend to shrink so I find the larger the cut out, the better.

Place English muffins on a baking sheet sprinkled with cornmeal. Sprinkle cornmeal evenly over the tops as well.  Cover and let rise in a warm place for 30-45 minutes. I use the trick I got from Gayle--set your oven to warm up to 350 degrees and set the timer for five minutes.  When timer beeps, turn off the oven and place the muffins in the nice warm oven to rise.  It works like a charm every time. 

Heat an electric griddle to 350-400--mine was good at 350 degrees.  Place English muffins on griddle and cook for 5-6 minutes on each side, until browned. Flip and continue cooking for another 5-6 minutes. English muffins are done when they are browned on both sides.

Makes 24 English Muffins.