Traditional English Muffins Recipe
Ingredients:
4 Cups Organic All-Purpose Flour
1 1/2 Teaspoon Celtic Sea Salt
1 1/2 Cups lukewarm Milk
1/2 Teaspoon Raw Sugar
4 1/2 Teaspoons Yeast
1 Tablespoon melted Grass-Fed Butter
Directions:
Generously flour a baking sheet, and lightly grease a griddle.
Sift together flour and salt in a large mixing bowl. Make a well in the center of the flour.
Blend 2/3 cup of milk with sugar and yeast together in a small bowl. Add the rest of the milk and butter.
Pour liquid mixture into the well in the flour, and beat for 5 minutes or until dough is smooth and elastic. It should be soft but just hold its shape. Cover with a lightly oiled plastic wrap or light cloth and leave to rise in a warm place until doubled in bulk.
Turn out on a floured surface and punch down dough. Roll out to 1/2″ thick. Using a 3″ plain cutter or the rim of a cup cut out 9 rounds.
Dust with flour and place on your baking sheet. Cover once more and leave in a warm place to rise for 30 minutes.
Transfer carefully to a warmed griddle over medium heat. Cook slowly for 7 minutes on each side or until golden. ( You can also bake at 350 for 7 minutes then place on a griddle and toast either side until golden). Transfer to a wire rack to cool.
Store English Muffins in an airtight container.
And good luck keeping people out of them! No, Mr. Cottage, you can’t have one!
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English Muffin Recipe
Ingredients
- 4 Cups Organic All Purpose Flour
- 1 1/2 Teaspoon Celtic Sea Salt
- 1 1/2 Cups lukewarm Milk
- 1/2 Teaspoon Raw Sugar
- 4 1/2 Teaspoons Yeast
- 1 Tablespoon melted Grass-Fed Butter
Instructions
- Generously flour a baking sheet, and lightly grease a griddle.
Sift together flour and salt in a large mixing bowl. Make a well in the center of the flour.
Blend 2/3 cup of milk with sugar and yeast together in a small bowl. Add the rest of the milk and butter.
Pour liquid mixture into the well in the flour, and beat for 5 minutes or until dough is smooth and elastic. It should be soft but just hold its shape. Cover with a lightly oiled plastic wrap or light cloth and leave to rise in a warm place until doubled in bulk.
Turn out on a floured surface and punch down dough. Roll out to 1/2" thick. Using a 3" plain cutter or the rim of a cup cut out 9 rounds.
Dust with flour and place it on your baking sheet. Cover once more and leave in a warm place to rise for 30 minutes.
Transfer carefully to a warmed griddle over medium heat. Cook slowly for 7 minutes on each side or until golden. ( You can also bake at 350 for 7 minutes then place on a griddle and toast either side until golden). Transfer to a wire rack to cool.
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