English Muffins (Bread Machine Method)
When I landed on this recipe while surfing the web, I had to try it. I'm so glad I did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2 inch thick round. Then, turn each round in a dish of cornmeal.
When I landed on this recipe while surfing the web, I had to try it. I'm so glad I did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2 inch thick round. Then, turn each round in a dish of cornmeal.
- Carbohydrate 2.24016760531433 g
- Cholesterol 14.4386718824414 mg
- Fat 5.3631329714248 g
- Fiber 0.27993750111262 g
- Protein 1.48992057375267 g
- Saturated Fat 3.30211854331164 g
- Serving Size 1 1 muffins, 8 serving(s) (38g)
- Sodium 334.098500023286 mg
- Sugar 1.96023010420171 g
- Trans Fat 0.434525260642076 g
- Calories 62 calories
Step-by-step
- Put ingredients in the machine in the order listed.
- Start the dough cycle.
- When the cycle is finished, sprinkle cornmeal over your work area.
- Use your hands to pat the dough into a 1/2 inch thick rectangle.
- Turn the dough so that each side gets lightly coated with cornmeal.
- Cut into 8 to 10 rounds. (An empty large tuna can works well.)
- When you run out of dough, gather up the trimmings and cut more rounds.
- Place the rounds on a baking sheet, cover and let rise for 20-30 minutes—until not quite double.
- Heat a dry cast iron skillet or griddle over a low flame. (I do spray mine with Pam.)
- Cook the muffins about 5 to 7 minutes on each side. They should be golden brown when you turn them.
- Split the muffins with a fork or serrated knife and serve warm.
- These freeze well and can be reheated in the microwave or toasted.
My Unexpectedly Delicious English Muffin Journey
As a busy working mom, finding time to bake is a luxury, not a given. My days are a whirlwind of meetings, school pick-ups, and dinner prep. The last thing I usually crave after a long day is spending hours in the kitchen. However, when I stumbled across this recipe for English muffins, something in me clicked. The idea of warm, homemade bread, the aroma filling my kitchen, was just too tempting to resist. I'm usually a stickler for following recipes exactly, but this one presented a fun challenge, and I was ready to embrace the kitchen adventure. The promise of fluffy, golden-brown muffins was more than enough motivation to pull out my trusty bread machine.
The first attempt wasn't perfect. The dough was a bit sticky, leading to a rather messy experience (let’s just say my kitchen counters saw a lot of cornmeal that day). I learned a valuable lesson though: dough consistency is key! The second batch was a triumph; the muffins turned out beautifully, soft and perfectly textured. The subtle sweetness balanced the saltiness perfectly, making each bite utterly delightful. The cornmeal coating added a fantastic rustic touch, and the slight crunch was an unexpected bonus. After perfecting my technique, and realizing that pressing the dough into a rectangle was unnecessary and time-consuming, I found the method of dividing the dough into individual rounds was far more efficient. I could make these delicious muffins within a reasonable time frame, which was a big win for my busy schedule.
Beyond the Recipe: This simple recipe has become so much more than just a breakfast item for me. It's a small act of self-care, a break from the everyday chaos that allows me to connect with a more creative and calmer side of myself. The process of kneading the dough, watching it rise, and finally biting into the warm, freshly-baked muffins is incredibly satisfying. The scent of baking bread instantly transports me to simpler times, evoking feelings of comfort and nostalgia. My kids even pitch in sometimes, adding their own special touch to the baking process, making it a family affair. Beyond the delectable taste, the entire experience has added a special element of warmth and joy to our home.
These English muffins are incredibly versatile. They're perfect for breakfast, toasted with butter and jam, or used for making gourmet sandwiches or even mini pizzas for a fun family dinner. Their versatility makes them a staple in our household, and I find myself making a fresh batch every few weeks. The fact that they freeze well is another bonus. I often bake a double batch, keeping some for immediate enjoyment and stashing the rest away for those busy mornings when time is of the essence. They reheat beautifully in the toaster, retaining their delightful texture and taste.
More than just a recipe, these English muffins have become a symbol of my ability to create something delicious and comforting even amidst the whirlwind of my busy life. They represent a little slice of happiness, a moment of pause and self-care amidst the everyday rush. They serve as a reminder that even in the midst of chaos, there's always time for a little bit of baking magic.
I highly recommend giving this recipe a try. It’s incredibly easy, rewarding and the delicious results are well worth the effort. Even if you're a novice baker, don't be intimidated! This is a truly accessible recipe that will quickly become a household favorite.
