Week 2 (part 1): English Muffins

First, a disclaimer: English muffins are not baked.

I know! I totally thought they were! Apparently I didn't read the recipe thoroughly before I decided to go ahead with this "baking" endeavor. I decided to go for it anyway, and they did not disappoint. I'm looking forward to modifying this recipe to make cinnamon raisin muffins, but for now, I give you English muffins.

The recipe begins with a simple yeast dough... mix, knead, rise, roll out, cut into circles. I used a water glass rather than a cookie cutter to get them big enough. Place onto a pan of cornmeal, sprinkle more cornmeal on top, and let them rise again.

You will be totally shocked when you do the first flip. They seriously look like the English muffins you buy at the store. Only better. I even squealed and called Sailor Boy into the kitchen to join in my excitement. He was appropriately excited with me. One of the many reasons why I like him so much. :)

English Muffins

Recipe from www.cookingbread.com

Makes approx. 20 muffins

1 1/4 c. warm water (110 degrees)

4 c. bread flour (I found that 3 1/4 c. was plenty)

2 1/2 tsp. instant yeast

1/2 tsp. baking soda

1 1/2 tsp. salt

2 small egg whites

fine cornmeal

Pour water into a large bowl. Add yeast, baking soda, and 2 cups of the flour; mix until smooth.

Allow to sit for 5 minutes uncovered. In the meantime, add egg whites into a separate bowl and beat with an electric mixer, until the egg whites have formed stiff peaks; add to dough batter.

Using a rubber spatula, fold in egg whites until incorporated into the batter. Add in the rest of the flour, 1/4 cup at a time, mixing with the spatula. After adding the first 1/4 cup of flour, add the salt.

Pour out onto a lightly floured surface when dough becomes too hard to mix in the bowl. Knead for 5-6 minutes until it becomes smooth and silky. Add a little vegetable oil to a clean bowl and place the dough in the bowl, turning once to lightly coat dough ball. Cover with plastic wrap and allow to rest until double in size, about 1 hour. Afterwards, pour out onto a flat surface. Press to release some of the air from the dough. Using a rolling pin, roll out to 1/2 inch thick. Allow dough to rest for 3 minutes to relax.

Use a 3 inch cookie cutter to cut circles from the dough. Place the cut out pieces onto some cornmeal. When you have leftover dough, just gather together and cut out more circles. Sprinkle the tops with more cornmeal. Cover with plastic wrap and allow to rest for 45 minutes.

About 5 minutes before you are ready to cook the English muffins, turn on your griddle or fry pan to 350 degrees (or medium heat). Spray with a little nonstick spray, and when the griddle is hot, place the muffins on and fry. If you are using a fry pan, you may only be able to fry 3-4 at a time. Fry on one side for about 4 minutes. Then turn over and fry for another 4 minutes. Do this once more to a total of 16 minutes. Cool on wire racks.

Wanna see how good they are? Check it out:

So. Good.