Easy English Muffin Recipe
Is there anything more delicious than fresh, warm, homemade bread? Yes, homemade bread that is easy to make and this is just that. It doesn’t even require baking. If you have a pan and stove, then you’re in business.
I adopted this recipe from Preppy Kitchen, meaning that I made some tweaks to his original recipe to fit my liking. One thing to note about my recipes is that I recommend using the best quality ingredients, meaning opting for organic, grass-fed, and pasture-raised options. Using these types of ingredients increases the nutritional value of your food so you can feel good about eating anything you make, including bread.
These keep well in an airtight container for 3-5 days at room temperature. Place in the fridge to increase its life. You can also freeze, which will last you for months. There is also a video below.
Ingredients:
2 3/4 cups of organic all purpose flour
1 tsp rock or salt (use salt, rock or kosher)
2 1/4 tsp of active yeast
2 tbsp of organic sugar
3/4 cup of grass-fed milk
1/2 cup of spring or filtered water
3 tbsp of unsalted grass-fed butter
1 pasture raised egg
cornmeal or semolina
organic olive or avocado oil
Tools:
mixing bowls
mixing tool
towel
pan
lid
spatula
food thermometer
board or surface
Instructions:
Prepare the yeast mixture. Combine milk, water and sugar and make sure that it’s around 100-110 degrees F (lukewarm) so that it’s a hospitable environment for the yeast to activate. If it’s too hot, the mixture will kill the yeast. Use your thermometer if needed. Pour the yeast into the mixture and mix. Let it hang for about 7 minutes. You should see it froth up.
As you wait for the yeast mixture to activate, combine flour and salt in a separate bowl. Set aside
Melt the butter. Beat the egg. Then whisk together. Make sure that the butter isn’t hot because it may cook the egg.
Combine the egg mixture with the yeast mixture.
Pour the liquid mixture slowly into the flour mixture. Mix as you pour. If you have a standing mixer, use that. Mix for about 7 minutes until the dough becomes elastic and smooth. It’s ok for the dough to be sticky. That’s what makes the nooks and crannies.
Transfer the dough to an oiled bowl. Use avocado or olive oil instead of vegetable or canola oil because they can cause inflammation. Cover the dough with a towel and let it rest in a warm spot for 1 hour. You can also leave it in the fridge overnight and bake the next morning. If you do this, take out the dough 1 hour before baking.
Flour your board or surface because it’s time to shape the dough. Gently spread out and pat down until it’s just under an inch thick. Take your 3-inch round cutter and cut your English muffins. Dust both sides of the muffin with cornmeal or semolina flour. If you don’t have a cutter, just use your hands to shape them into 3-inch circles.
Heat a pan under very low heat. Once the pat is heated, place the round muffins (don’t crowd so they don’t stick to each other) on the pan and cover with a lid. Cook 4-6 minutes on each side.
Use a serrated knife or poke with a fork all around to slice your English muffins. Serve with butter, jam, jelly, eggs, or whatever you’d like.
Enjoy!
