English Muffin, English Muffin Recipe, Organic English Muffin, Crumpet, Muffin, by Rosevine Cottage Girls

English Muffin Recipe

Cheyenne made this English Muffin recipe for us and we fell in love with it.  We love to have them for a delicious English Muffin sausage and egg sandwich in the morning and they are great for make ahead and re-heat breakfasts.  I have never frozen the sandwiches so I am not sure how they do, but if you try it let us know what you think!
 
Photo of English muffins in a stack on blue and white blue willow plates with the text English muffins | rosevinecottagegirls.com | English Muffin, English Muffin Recipe, Organic English Muffin, Crumpet, Muffin, by Rosevine Cottage Girls

Traditional 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

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!

 

Print English Muffin Recipe

English Muffin Recipe

English Muffin, English Muffin Recipe, Organic English Muffin, Crumpet, Muffin, by Rosevine Cottage Girls

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

  1. 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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