English Muffins

There is just something about nooks and crannies!  Last weekend I had a craving for an English muffin and alas we did not have any.  I’ve also been watching Downton Abby and so have become a little nostalgic for all things British. 

Since I’ve been not allowed to do anything since my epidural shot on Thursday, my hubby set me up in bed with a constant supply of Canadian tea (because US tea is shyte) and Amazon Prime where I could watch the first season of Downton Abby.  Have you seen it yet?  Oh my, it’s a must.  There’s something about pomp and circumstance in the British aristocracy.  LOVE IT.  And Maggie Smith (Professor McGonagall) is in it, so it’s pretty awesome.  Also tons of actors where you don’t necessarily know their names but know them to see them.  ;)

Back to the English Muffins.  I went online and did a search and came to rest on a trusted bread recipe site.  King Arthur Flour.  I love their unbleached flour and decided to give their recipe a try.  My first shock was to find out that you fry the muffins on very low setting and not bake them.  So you can’t really start them and walk away, this requires your full attention.  I also just love fresh bread, there truly is nothing better.

I started the recipe Sunday afternoon before I realized I had to corn meal.  So I popped the dough into the fridge overnight and made a quick run to the grocery store to get the corn meal.

I followed the recipe fairly closely except I used honey instead of sugar and my goodness they were amazing.

Whilst laid up in bed after my needle on Thursday, Rowan brought me a snack of English muffin with butter and jam.  She kept helping me eat the other half of the muffin, so I required two orders or in the end just one full muffin, but when she went back down after the 2nd time asked for a muffin just for herself.  SUCCESS.  Honestly, if you can get the kids to eat whatever you make and they go back for thirds you’ve accomplished a lot!

Recipe:  as adapted by King Arthur Flour

• 1 3/4 cups lukewarm milk
• 3 tablespoons softened butter
• 1 1/4 to 1 1/2 teaspoons salt, to taste
• 2 tablespoons honey
• 1 large egg, lightly beaten
• 4 to 4 1/2 cups King Arthur Unbleached Bread Flour
• 2 teaspoons instant yeast
• white corn meal, for sprinkling the griddle or pan

1. In bottom of stand mixer bowl add milk, honey and yeast.  Allow the yeast to start to bubble.
2. Add remaining ingredients except corn meal and using a dough hook, turn on mixer until the dough is combined and pulling away from the bowl.
3. Place dough into greased bowl and let stand to rise to double it’s size.  Punch down and repeat.
4. Sprinkle surface with corn meal and roll out dough to 1 inch thickness and cut out 3” circles.
5. Let stand for 20 minutes on baking sheet. 
6. Heat frying pan on low heat. Once pan is warm, sprinkle with corn meal and “fry” 4 muffins at a time.  8 minutes per side, flip and another 8 minutes.  Check after 4 mins for colouring.  I had to increase the heat on the pan for the first batch to get the right colour but found the corn meal started to smoke a bit.  The rest of the muffins were perfect.
7. Once done, cool completely on rack.  Fork open and place in toaster.  Add butter and jam and enjoy!

These were superb.  Enough said.  And also a welcome comfort during a week of not so much comfort.

I hope you’ll try them, you may never buy another English muffin from the store.  I know I won’t.

Thanks for looking!