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.
I also went for a black and white theme with this post. I was channeling my inner grandma.
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.
Make a well in the flour for your warm water- don’t worry, I will have a printable at the end of this post.
you will form a nice ball in about 5 minutes. Yes, I have a mixer, and yes-you can do it with a mixer. But, I just wanted to work some dough needed to work out my flabby arms a bit.
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.
Look- it looks like my dough has a “bun-in-the-oven”. Heeeeheeeeheeehee!
I love this pic. I might frame it. I wonder if foodgawker or tastespotting will take it? We’ll see….
Now, we are getting into color. Like the Wizard Of Oz. We’re not in Kansas anymore….and I’m Glinda a munchkin. I’m too short to be Glinda.
Bake em up- can I call it baking? Grilling? Cooking? Jeez- that’s a tough call….
I like this one, too- but it’s not “frame-able”
There you have it. English muffins. On some Blue Willow-because I had to match my plate and food. Just kidding. I would eat Chinese everyday if that was the case.
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
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