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English Muffins: Heat
the milk until lukewarm (this can be done in the microwave or on the stove). Add
the melted butter, sugar, and salt and stir until the sugar and salt are
dissolved. Let cool to room temperature.
Meanwhile in a
large bowl stir
the flour with the yeast. Add the milk mixture and stir until all the flour is
moistened. Cover with plastic wrap and let rise at room temperature (73 - 76 F)
(23 - 24 C) for about one hour or until doubled in size.
If using an electric griddle or
an electric frying pan, preheat to 300 degrees F (150 degrees C). Alternately
you can heat a stove top griddle or heavy skillet over medium heat. (If your
griddle isn't non stick, then lightly oil or spray the griddle with a non stick
vegetable spray.)
Also, preheat your oven to 350
degrees F (180 degrees C). Line a baking sheet with parchment paper.
Lightly brush the insides of 6 -
4 inch (10 cm)
metal rings with melted butter or a flavorless oil. Place the rings on
the griddle. Sprinkle a little cornmeal or semolina onto the bottom surface of
each ring. Place about 1/3 cup (80 grams) of batter into each ring (I use an ice
cream scoop). Sprinkle a little cornmeal (semolina) on top of the batter. Cook
for about 5 to 6 minutes or until golden brown. With a spatula, flip the rings
over and cook for another 5 to 6 minutes or until golden brown. Remove the
muffins from the griddle, take off the rings, and place the muffins on your
baking sheet. Bake for about 5 minutes or until cooked through.
Remove from oven and place on a
wire rack to cool completely. Using a fork, split the English Muffins in half. If
desired, toast until lightly brown. Spread with butter and/or jam. Enjoy.
Makes about 6 - 4 inch (10 cm)
English Muffins.
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