Ok, so I will admit that I’m not a huge breakfast person. I love a good breakfast taco, or bagel, or breakfast sandwich, but I don’t make breakfast at home very often. It’s sad really, and this weekend I set out to do something about it.
The theme this month for What’s Baking, hosted by Stephanie of Brownies & Blondies, was Make a Convenience Item From Scratch (and use it in a baked good if it’s not a baked item). I tossed around the idea of making my own pie crust and then a delicious pie, or a yummy batch of donuts, but I’ve had English Muffins on my to-make list for quite some time, and what better reason to make them than for What’s Baking??
1 3/4 cups milk, lukewarm
- 2 1/4 tsp active dry yeast
- 3 Tbsp butter, softened
- 1 1/4 tsp salt
- 2 Tbsp sugar
- 1 large egg
- 2 1/2 cups all-purpose flour
- 2 cups whole wheat flour
- 1 Tbsp canola oil
- Cornmeal for pans
- Place the warm milk in the bowl of your stand mixer and sprinkle the yeast on top.
- Let it sit for 10 minutes and then add the butter, salt, sugar, egg, and flour.
- Using the paddle attachment, mix on low until the flour is incorporated and then switch to medium and mix for 5 minutes. The dough will be very soft and a bit sticky.
- Place the tablespoon of oil into a large bowl, swirl around to coat the bottom and sides, and then place the dough in and cover with plastic wrap. Put in a warm spot and allow to rise for about 2 hours, or until doubled in size.
- Sprinkle corn meal onto a griddle pan (and a separate foil-lined baking sheet for the extras). Pull golf ball sized pieces of dough off from the bowl, roll into a ball, and place on a griddle pan, about 2 inches apart. Place those that don’t fit on the pan onto the baking sheet.
- Lightly press down on the balls once on the pan, to flatten out a bit, and let rest for about 20 minutes. They will “rise” and expand a bit more in this time.
- After the 20 minutes is up, heat the griddle pan over medium-low heat and cook about 12 minutes per side, until golden brown. Turn burner or grill to medium low and cook until golden brown, ~12 minutes on each side. If they seem to be browning too quickly, reduce the heat.
- Carefully transfer the second batch from the baking sheet to the griddle without deflating, and repeat the cooking process.
- Allow to cool completely on a rack, then split open with a fork and enjoy with your favorite toppings!