Wednesday, March 2, 2011

Homemade English Muffins

Who knew you could make these so easily?

This recipe is from "The Old Farmhouse Kitchen" cookbook. They were super easy! Tonight I was thinking, 'why are they so good? Why would I prefer them to the store-bought kind that takes you 5 minutes to get (in and out of the store)?' It's like everything else homemade; because they are FRESH and that is no comparison to something that was cooked 2 weeks ago or longer! You know how good homemade bread is -hot out of the oven with butter melting through?? Ya... it's good.

By the way, have you ever thought about a package of cookies? They were baked and then they sit on the shelf in a store for MONTHS sometimes! EEWW! I wouldn't eat my own cookies that were that old! ha ha And if the cookies have to have preservatives to stay "fresh", they are probably not fresh! LOL Anyway, I hope you are inspired to make something homemade- even if it's not these! (Please do not think that I NEVER buy things from the store because I love Oreos or Nutter Butter cookies too! This is just a fun challenge to 'do things the way they used to' and I enjoy doing baking!)

Homemade English Muffins

1 cup milk

Stir in:
2 T sugar
2 tsp salt (The recipe called for 3 tsp but I thought that seemed like SO much and I didn't want to ruin them. Try it if you'd like- these were not very salty with the 2 tsp.)
1/2 cup butter


1/2 cup cool water
Dissolve 2 pkgs yeast in 1/2 cup warm water (takes about 5 minutes to get frothy)
6 cups flour (I exchanged some of the white flour for wheat. I think I would add other flours to make them more "whole grain" next time.)

When milk mixture is lukewarm, blend in yeast mixture. Mix in flour a little at a time. Knead several times until dough is smooth and elastic. let rise 1 hour or until doubled in size. (I set in a greased bowl with a non-fuzzy towel over it and warm it next to the wood stove) Punch down; roll out on cornmeal. (Set 1/2 of your round on cornmeal, lightly sprinkled on the counter and then roll it out to about 1/2 thickness, maybe a little less.) Cut with a 3-inch cutter (or large drinking glass). Let stand for 30 minutes. Cook on griddle on top of stove, not oven (medium heat is what I used). Turn when bottom is browned.

Cool on a wire rack then cut in half with a serrated knife and toast! Also good just hot our of the oven with butter and jelly or plain!

I made breakfast sandwiches out of them with ham, farm eggs and a bit of Havarti cheese. Comfort food!


Karen said...

Hey, you didn't tell me you made these. I've always wanted to try English muffins. I've made EM bread, but not these! You've been busy with baking, since just yesterday you brought homemade doughnuts!

The Little Red Shop said...

Mmmmm!! Thank you so much for the recipe, Kristin! I love to bake and am trying to eat pretty clean. I have a long way to go...but your store-bought cookie comment is a great reminder of all the junk that is included in mass-produced "food."

Happy recipe testing!

: )

Julie M.