English muffin

http://usmasala.blogspot.jp/2013/01/english-muffins.html
http://pinterest.com/pin/195765915024848246/

Alright. Typically when I make these posts I print the recipe from the original blogger and bake. I admit just reading both the pinners blogs and the original post for this English muffin left me scratching my head. But I made it through.

What you need:

 3 cups flour plus 1/4 cup for dusting
1/2 cup milk
2T Butter
1 1/2 TB honey
1/2 cup warm water
1 1/4 tsp yeast
1/2 tsp salt
1-2 TB cornmeal
SKILLET FOR BAKING

Directions:
Turn on your oven to warm to get it ready to rise.

Start by combining the yeast with warm water (no hotter than 115- you'll kill the yeast). Set it aside until it foams (activated, whatever you wanna call it). In a small sauce pan add milk, honey and butter. Heat it until the butter is just about fully melted in. Take it off the heat and let it set.

In a mixer or bowl add all the dry ingredients together, then the butter/milk mixture. Start mixing. Add yeast and water and mix until almost fully incorporated. Then knead the rest by hand. Let the dough relax for about 5 minutes.

On a floured surface, roll the dough out until it is about 1-1 1/2 inches in thickness. Using either a large circular cookie cutter (or in my case a soup can with two holes drilled into it) cut the dough out and place the circles onto  parchment paper with cornmeal sprinkled onto it.Let the dough rise until it has doubled in size.

When you think the muffins are just about ready get your skillet out and turn it onto low heat (about 250-300) GENTLY (This is the key to keeping them poofy) pick up the muffins and dust off the excess cornmeal. place on ungreased/unbuttered skillet. for 8 minutes. flip over and cook for another 8 minutes or until golden on both sides. Serve warm right off the skillet with jam, butter, whatever you want. Or save them for later and toast them in the toaster.

 

Verdict: They are good! as a joke I put mine an our empty muffin bag