english muffins

Homemade English muffins?
Yes, please.
And they are easy!
Did you say easy?  Yea, right.
But they really are!  If you are scared of bread making, never tried, or tried and failed, don't give up!  These are really easy!  I promise!
The trick is not over-mixing, letting them rise properly, and a really hot skillet.
Homemade English muffins are going to be on your Saturday morning menu from now on!

English Muffins

Makes 6 big ones.

10 ounces flour (you might need a bit more...)
1 tablespoon sugar
3/4 teaspoon salt
1 1/4 teaspoon yeast
1 tablespoon Crisco
3/4 cup buttermilk
cornmeal, for dusting

Mix all the ingredients in medium bowl.  Turn out onto floured surface and knead until soft and smooth, tacky but not sticky.  Add flour until desired consistency.  Put back into a greased bowl and cover with a kitchen towel.  Let rise until doubled in size, about one hour.

 

Next, divide the dough into 6 pieces and shape gently into dinner rolls.  Place on cornmeal-dusted surface and dust with more cornmeal.  Cover with plastic wrap gently and let rise until doubled in size again, about another hour.

(Mine were too close together, make sure and space them accordingly :))

Preheat a cast iron skillet (or large griddle) to 350* or about medium-medium-high.  Preheat your oven to 350* as well.
Gently place however many you can fit at once on your skillet.  They should spread slightly and then start to rise.  After about 5-7 minutes, flip over and cook for another 5-7 minutes.

Remove to baking sheet and cook remaining muffins.  Put muffins in the oven for about 5 more minutes.  Remove, cool and serve!!

*important*  Do NOT slice muffins.  You have to use a fork to open muffins or you won't get those lovely crumbs.