What a great weekend! My son has off from school today, so we are spending some extra time with our friends in the mountains. The boys are loving the time to play together. And how could I not be loving the time with one of my best friends, who I don’t get to see nearly enough of! Tomorrow is back to school and back to normal.
Back to normal means English Muffins for breakfast. I love English Muffins, and I eat them most days for breakfast. Depending on my mood I put either Peanut Butter or Nutella on them. Nutella on an English Muffin…..yum! Nutella is made from nuts, so it has protein. That means it is good for you, right? I have seen English Muffins around the web for awhile now, but last week Kita and Pass the Sushi posted a recipe, and I just couldn’t wait any longer.
First of all, I had no idea how easy these would be. There are a few steps involved with letting them rise a couple times. But really, the hands on time is very minimal. When I make these again though, I will change the cooking method. The original recipe calls for cooking them on a griddle. It does a great job of getting them browned, but after they have some color I would finish them off in the oven. It took a really long time to get them cooked all the way through on the griddle.
But trust me – you can make these! Don’t fear the yeast!!
Recipe from Pass the Sushi
3 cups bread flour
3/4 cup all purpose flour
3 1/2 tsp kosher salt
2 1/2 tsp active dry yeast
1/2 tsp sugar
1 cup lukewarm water
2/3 cup lukewarm milk
flour for dusting
cornmeal for dusting
In a 1 cup measuring cup mix the yeast with 1/2 cup lukewarm water. Let stand for 10 minutes or until it gets foamy
In a stand mixer, fitted with a dough hook mix together both flours and salt. Pour the yeast mixture, the remaining 1/2 cup water, and milk into flour. Stir until it forms a ball. You will need to scrape down the sides a few times. Set mixer on low and let run for 10 minutes (or knead by hand for 10 minutes if you don’t have a mixer). The dough will be pretty sticky. Place in a well oiled bowl, cover and let rise until doubled in size (about 1 hour).
Punch down the dough, and knead the dough for 5 minutes. Cover and let rise for 30 minutes.
Line a cookie sheet and dust with cornmeal. Divide dough into 8 equal portions (mine were large 10 would have been better). Place dough onto cookie sheet, and dust with more cornmeal. Cover with a damp cloth and let rise for 30 minutes.
Heat griddle (or large skillet) over medium heat. Preheat oven to 350 degrees. Put dough on the skillet and cook for 5 minutes, or until golden brown. Flip and cook for another 5 minutes. Remove and place on a baking sheet. Bake for about 20 minutes, or until cooked through.
Remove and allow to cool. Split and toast to serve.