Archive for May 29th, 2011

Homemade breads especially items such as bagels, doughnuts, dinner rolls and English muffins intimidate so many to try to make them from scratch.  They shouldn’t, they are actually fairly easy to make.  I am a strong advocate of making your own bread products. While its true that economically they are far cheaper made at home from scratch, the real reason for myself is being able to control the ingredients.  I no longer need worry about artificial ingredients such as colorants or flavors, high fructose corn syrup or excess salt, fat or sugars which pack on weight and offer little else.

This morning I made up a large batch of English Muffins.  Some will be served with jam for breakfast, others will go into making homemade Egg “McMom” Muffins. Grilled cheese sandwiches or ham and cheese are another popular freezer food for quick lunches as well as quick individual pizza’s.  They store well, lasting up to five days on shelf, up to two weeks in refrigerator and several months in freezer.  From freezer you can just take them out and use them as needed.

Once you see how easy making your own English Muffins are, and try your hand at it the first time. You will never go back to store bought,  there is just no equal.

The first English Muffins began at “Staff” food in Victorian England.  There the family baker would use the left over scraps of bread and biscuit dough placed on hot griddle to create light, crusty muffins.  They soon caught on and English Muffin Factories began appearing in England and from this the term “Muffin Man” was formed.

There are many recipes for English Muffins and I will do best to post them as I make them.  Today and most times I stick to the old fashion, simple Muffin as it has so much flexibility in uses.

English Muffins – (20 muffins)

1 cup milk

2 eggs, beaten

2 tbsp butter, melted

2 tbsp sugar

1 tsp sea salt (salt)

3 cups flour

2 tsp instant yeast

Warm the milk to luke warm and beat your eggs.  Combine the eggs, butter and milk and whisk together.  Place your dry ingredients in mixer with a dough hook attachment and mix well on low speed until well combined.  Slowly pour your wet ingredients into dry ingredients and continue mixing.  You might find you need to add small amounts of flour to reach a clean consistency of pulling away from edges of bowl.  Continue kneading on low until dough is smooth and elastic. Once you have reached this stage remove the dough hook and cover bowl with damp towel.  Let rest and proof until doubled in size.  Dump dough onto floured surface and roll out to 1/4 inch thickness, cut into 3 inch rounds and place rounds on cornmeal sprinkled cookie sheet.  Brush the tops of the muffins with water and sprinkle tops with corn meal as well.  Cover and let raise for 30 minutes.  Preheat your un-greased griddle, grill, or cast iron cook pan to 350 F (175 C).  Cook each side of muffin 6-7 minutes or until lightly golden brown.  Set to side to let cool, or serve with your favorite butter or jam.

Now see isn’t that easy? Go makes some for yourself, you won’t be disappointed.


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