That time I posted a recipe for Eggs Benedict, I used store-bought English muffins. We don’t buy English muffins anymore because Alex makes them at home.
Yes, we’ve gone food crazy at home — now, more than ever. The last thing that Alex does before falling asleep is scan Pinterest for the next day’s cooking projects. Then, she texts her grocery list to her father. More often, Speedy gets three grocery lists — one from Alex, one from Sam and one from me. He goes to the grocery in the morning then the girls and I take turns cooking and baking. The output is tremendous and Speedy stays well fed indeed. Not a bad domestic arrangement at all.
Last week, Alex made English muffins and naan in one go. The idea was to make enough bread to last for a week. We’d freeze them, and just take out and toast what we need for a meal. The naan didn’t last three days (she should have made more than a dozen). The English muffins were on the large side and, therefore, more filling and the supply lasted a little longer.
What are English muffins anyway? They are round leavened bread that used to be sold door-to-door in England during the Victorian era. English muffins may be served sweet (with jam) or savory (with meat, eggs and cheese).
Based on a recipe from Baked By An Introvert.
- 2 cups full-fat milk
- 3 tablespoons honey
- 2 and ¼ teaspoons yeast
- 1 large egg
- 4 tablespoons butter, melted
- 5 and ½ cups bread flour
- 1 and ½ teaspoons salt
- ¼ cup cornmeal
- Have all the ingredients at room temperature.
- Stir together the milk and honey in a microwaveable bowl. Heat for 30 seconds until lukewarm. Don't heat too much because you're going to add the yeast and you don't want the yeast to die in the heat. So, heat just until lukewarm. If 30 seconds aren't enough, heat at 10 second increments.
- Sprinkle the yeast over the milk-honey mixture and let stand five minutes.
- Stir in the egg and melted butter.
- Stir together the flour and salt in the mixer bowl.
- With the spiral dough hook attached to the mixer, turn it on to LOW (knead). Add the milk mixture slowly and mix for a minute until fully incorporated. Knead for four minutes longer, scraping the sides and bottom of the bowl, as needed. The dough will be soft and sticky.
- Lightly oil a large bowl. Using a scraper, transfer the dough into the oiled bowl and brush the top of the dough with more oil. Cover the bowl with cling film and let the dough rise until doubled in volume (about an hour).
- Lightly flour your work surface. Dump the dough on the floured work surface and knead just until no longer sticky. DO NOT be tempted to keep adding flour. The dough will get less sticky with kneading. Adding too much flour at this point will result in too-dense muffins.
- When the dough can be handled comfortably, divide into two portions. Divide each portion into eight pieces. Roll each portion into a ball then flatten each ball.
- Sprinkle a baking sheet with cornmeal. Arrange the rolled balls of dough on the baking sheet. Sprinkle with more cornmeal. Cover loosely with a clean tea towel and let rise until doubled in volume.
- Preheat the oven to 325F.
- While the oven preheats, heat a non-stick frying pan on the stovetop.
- Carefully lift each risen dough (be careful not to deflate them) and, over medium heat, brown on both sides in the frying pan. Do this in batches of four or five.
- Return the browned dough on the baking sheet. Bake at 325F for 10 minutes.
- To serve the English muffins, split in half horizontally and toast.