It’s St. Patrick’s day so I should probably be posting something Irish.
But I’m not. My Mom always cooks the corned beef and cabbage, and even though I have Irish blood in my veins (and the stubbornness to go with it) I’m not a fan of Guinness.
So I’m posting English Muffins, but I am wearing a green sweater while I do!
I will start with the fact that I myself am not a huge English muffin fan, but I love these. They are denser than store bought ones, and taste so fresh and delicious.
Scott and Daniel can put away some Thomas’ and these go just as fast. They’ve even gotten the seal of approval from the guys Scott works with.
The process is a little different from other dough, but they are pretty simple and well worth it.
Here’s what you’ll need!
1 cups lukewarm water
3/4 cups warm milk
3 tablespoons butter cubed
1 1/2 teaspoons salt
2 tablespoons granulated sugar
1 large egg, lightly beaten
4 1/2 cups flour
2 teaspoons yeast (I use a whole packet which I think is 2 1/4 it works just fine)
Cornmeal- as needed
Everything goes into the bowl at once, I have never used m bread machine for this, but the original recipe says you can use the dough setting.
When everything is incorporated it should stretch when you lift the paddle out of the dough.
When it has risen turn it out onto a well floured surface.
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