He has to go to work much earlier than I want to get up, so I decided to make him some breakfast things that can be frozen, so then he could grab something and re-heat it at work. This week I made chewy granola bars, and sausage and egg muffins (like they have at McDonald's). Since we didn't have English muffins handy and I didn't feel like going to the store, I made those too. And then, when his co-workers see what he's got, he starts bragging about how cool I am, and how I made the English muffins myself. Funny Bruce! :-)
So now I have a recipe request!
ENGLISH MUFFINS
You really could use any bread recipe for these. Just DO NOT PUNCH DOWN THE DOUGH; and then cook them on a skillet as per directions. :-)
1 cup warm water
1 cup warm milk
1/4 cup honey
2 Tbsp. yeast
1/4 cup melted butter
1 tsp. salt
5 1/2 to 6 cups flour
cornmeal
Dissolve the honey in the milk and water.
Add the yeast; let it proof.
Mix in the butter and salt.
Mix in enough flour to make a soft dough.
Knead remaining flour into the dough. Knead until smooth and elastic, about 6-8 minutes.
Place dough in clean, greased bowl; cover and let rise about 1 hour.
Generously sprinkle 2 ungreased baking sheets with cornmeal. Do NOT grease the baking sheets!
DO NOT PUNCH DOWN DOUGH!
On a lightly floured surface, roll dough to about 1/2-inch thick.
Cut dough into circles. [I use a wide-mouth canning lid.]
Place dough circles on the prepared baking sheets.
Gather up remaining dough; re-roll; cut, and place on sheets.
Generously sprinkle tops of circles with cornmeal; lightly press the cornmeal into the tops of the cirlcles.
Cover with wax paper and let rise until doubled—about 30-45 minutes.
Preheat skillet or griddle to 325 degrees.
Sprinkle cornmeal over skillet.
Place the English muffins in the skillet. Cook for about 6-8 minutes on each side, or until evenly browned.
Let cool to room temperature on a wire rack.
Split English muffins with a fork. Toast them and slather them with butter. Mmmmmm, best way ever to eat English Muffins!
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