This was one of the “runner-ups” of challenge 4. I didn’t do it, maybe that was for a reason because someone else did English muffins and did an awesome job. Like the hot chick that wears the same dress as you to prom. Yeah, that sucks. But you can’t get mad at her. She has good taste, after all.
I have been wanting to make these for a while now, along with crumpets which are cooked on a griddle the same way-maybe I will do that when this dozen of English muffins are eaten. Crumpets are good.
My little one helped mix the flour and salt. That’s her hand on the right. I agree- it would be kinda creepy if my arm was that tiny…don’t worry- it’s hers.
cover with a damp towel. OOOO! In case you forgot my earlier tip on where to rise your dough that’s warm and moist- (this is the best tip ever) Simply heat up some water for 2-3 minutes in your microwave; remove it and place your dough in there. Close the door. It’s perfect. Promise.
4 cups flour
1/2 tsp salt
1 tsp sugar
1 1/2 tsp yeast
1 c warm water
1/4 c cornmeal
In a bowl, combine the flour, salt, sugar and yeast.
Make a well in the middle and pour in the warm water.
Stir well, when a dough begins to form, remove from bowl and knead 5-7 minutes; until smooth and elastic.
Place in an oiled bowl and cover with a damp towel, allow to rise for 40-45 minutes
Punch down dough, sprinkle down the cornmeal and roll to 3/4″ thickness, and cut out circles with a 3″ cutter
Cover with damp towels and allow to rise 30 minutes.
Cook over a med-high griddle for 5-7 minutes each side, until they sound hollow when tapped.
recipe adapted from The Big Book Of Baking by Love Food