Homemade English Muffins




Making your own bread is easier than you might think. If you have a stand mixer with a dough hook attachment, you're golden for these babies. Get ready for super soft interiors, perfectly crispy exteriors, and 100% deliciousness. There's no comparison with their grocery store counterparts. 


Recipe:
4 cups white bread flour
1 1/2 teaspoons instant yeast (I get jars of yeast but this would equate to 1.5 packets of yeast)
2 teaspoons kosher salt
1 1/3 cup warm water (I microwaved room temp water for 1 minute)
1 1/2 teaspoons vegetable oil
semolina flour for dusting(I have this on hand to make fresh pasta) 

Directions:
Using a stand mixer set with a dough hook attachment, add flour, yeast, salt, and water. Mix on low until flour is wet. Add oil then continue to mix on medium-low speed for about 10 minutes until you have a smooth looking dough(no lumps!). 

Shape the dough into a smooth ball then place into a lightly greased bowl. Lightly cover the dough ball with oil so it doesn't dry out. Cover with plastic wrap and let rise until doubled in size(about 1 hour depending on how warm your kitchen is). 

After the first rise, tip the dough out onto a clean surface. Divide dough into 8 equal pieces, shaping each into a round(I use the claw method). Dust a sheet pan lined with a tea towel with a bit of flour and a small handful of semolina flour. Press your dough balls into frisbee shapes then top with additional semolina flour. Cover your dough balls with plastic wrap and let rise until doubled again. 

Heat a heavy-bottomed(cast iron is great here) skillet on medium low. Cook your muffins 5 minutes per side, checking frequently to make sure they do not get too much color. You will need to flip several times. Let cool for at least 10 minutes. Store in an airtight container for up to 3 days. Slice, toast, and enjoy!


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