Yeast Breads: Traditional English Muffins

If you're looking for a quick and easy way to make English muffins, this isn't it. True, traditional English muffins take at least a day to make. They're not difficult, but they do take a little patience. remember to start making them the day before you want to eat them. These delicious English muffins can't be rushed.


Ingredients


1¼ tsp active dry yeast
1 cup milk
1 tbsp butter
1 tbsp honey
2 cups all purpose flour
½ tsp salt
½ cup cornmeal


Preparation


Heat milk over low heat in a small saucepan until it is simmering. Remove from heat and add butter and honey. Stir until honey and butter and melted and everything is well blended. Poor into a glass or plastic bowl. Allow to cool until lukewarm, about 10 to 15 minutes. When mixture is no longer hot, sprinkle yeast on top. Stir and allow to sit for 10 minutes or until bubbly.


When the yeast mixture is frothy, add flour and mix until well combined. Dough will be wet. Cover with plastic wrap and allow to sit on the counter overnight. You want the mixture to rise and fall in upon itself, and this will take at least 8 hours. Don't rush it. Wait until the dough collapses to proceed.


When the dough is ready, stir in salt. Place cornmeal in a shallow dish. Divide dough into 8 equal portions. Drop each portion into the cornmeal and turn to coat. Allow these to sit in the cornmeal for 10 minutes.


Heat a skillet over medium-low heat. Lower heat is better. Place the English muffins gently into the skillet. Cook for 10 to 20 minutes per side. The English muffins will not sizzle while they cook because of the low heat. That is normal and expected. They must cook slowly or they'll burn while the insides are still uncooked.


When the first side is browned, turn English muffins and cook for a further 10 to 20 minutes. When they are fully cooked, remove from heat and allow to cool.


Split muffins, toast, and top with whatever toppings you desire.


This recipe makes 8 English muffins.