Growing up I loved having a warm English muffin smothered in melted butter, and homemade delicious strawberry jam; oh yeah mouth is watering as I type this! English Muffins are very versatile in our home; we use them to toast add butter and jelly, to make mini pizzas, to make breakfast muffins and so much more. Having this recipe in the back of your recipe log is always a plus! These make up extremely fast and you can make them as big or as small as you want; size does not matter.
You Will Need:
2 Cups Organic Raw Milk, Warmed
6 Cups Organic All-Purpose Flour
1 tsp Salt
3 tsp Yeast (
Bob's Red Mill)
2 tbsp Organic Honey or Agave or Sugar
1/4 Cup Organic Butter, Melted
Organic Cornmeal
Pour your hot milk (I heat mine on the stove, barely to a boil, just warm enough that I can still touch but will not burn. Pour the milk, yeast, melted butter, and sweetener of your choice into a big bowl, allow this to bloom 2 minutes! As you see it is all bubbly and ready to go! (If you cannot get your hands on raw milk, that is perfectly fine, you can use pasteurized milk just the same- I prefer raw milk and enjoy the benefits of it)
Add your dry ingredients into a big bowl (or you can use your kitchenaid stand mixer- mine is dead in the grave =[ so I have to use my good ol' hands!), mix the ingredients together and make a well
Pour the milk, butter, yeast, and sugar (honey or agave) in the well, start mixing together with a silicone spatula until you can no longer work with it and the fun begins!
Work the dough in the bowl until it is firm enough to work on the counter. Knead for 7 minutes, or until a nice big ball forms
Knead...Knead...Knead...Oh yeah! {Yup, those tiny hands are my baby girl, Kailee, she loves helping mommy make anything that has to do with 'playing' with dough!
Beautiful!
Place the dough in a butter greased bowl, in a warm area to rise for 30-40 minutes or until doubles in size. I place mine in the microwave with my oven on but microwave off
Absolutely beautiful... only took 30 minutes for it to puff like this! This recipe is fool-proof! Never fails!
After the dough rises, punch it down, knead a couple times, roll on a floured surface, cut the size of your muffins; I used a mason jar. Place on a baking sheet lined with silicone mat, sprinkle cornmeal on the pan and place muffins on top of the cornmeal
Sprinkle more cornmeal on top of the muffins, cover and allow to rise another 30-60 minutes or until doubled in size
On a griddle, preheat to 325 degrees (also preheat your oven to 350 degrees), carefully place the risen muffins onto the griddle top
Cook 2 minutes per side. After 2 minutes each side, place them back on the baking sheet, and bake for 10 minutes in the oven
After 10 minutes, pull them out, let them cool and enjoy! Honestly, the hardest part is allowing them to cool completely! Who are we kidding!? I grabbed one and dug in while it was hot, and it was amazing with melted butter, and homemade strawberry jam!
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