fork split

Just as I'm finally getting settled (unpacked yet another box today), the weather is turning to cool breezes and warm soft afternoon light. Soon school will be back in full swing and afternoons of baking will be harder to come by.

I've always had a thing for English Muffins. Perhaps because the best brand was Thomas's, and Thomas is my dad's name. Perhaps because you cut them with a fork. Perhaps because they are 10 times better than toast. Until now, I had never attempted to make such a treat from scratch. I am pleased to report that the effort was minimal and the product, very rewarding.



Traditional English Muffins
adapted from Beth Hensperger's The Bread Bible (a fine bread book)

Makes 12 (I got a baker's dozen out of the batch)

1/4 c water (105-115 degrees)
1 T yeast
Pinch of sugar
4 to 4 1/2 cups of all purpose flour
2 tsp salt
1 egg
1 1/4 c milk (warmed to 105-115 degrees)
2 T melted, unsalted butter
corn meal

Proof yeast in the water, sprinking with the pinch of sugar. Let sit 10 minutes until foamy.

In a large mixing bowl, place 2 cups of flour and salt. Add yeasty water, egg, milk and butter. Mix until creamy, about 2 minutes. Slowly add the remaining flour, 1/2 cup at a time, until a soft dough that clears the side of the bowl forms. If mixing by hand, turn dough out on to surface and knead until dough is smooth and springy. If using a stand mixer, mix about 2-3 minutes on low.

Let dough rise in deep, greased container for 1 to 1 1/2 hours until doubled.

Sprinkle cornmeal on surface and turn dough out. Pat into a 1/2 inch rectangle and cut with 3 inch biscuit cutter, or drinking glass. Reshape dough and keep cutting until all dough is used.

Heat a griddle on medium heat and grease lightly. When hot, place muffins on and let cook for 7 to 10 minutes. Flip and continue to cook for 7 to 10 minutes. Muffins should be nicely browned on both sides. Remove to cooling rack. When cooled, split muffins with fork and toast. Spread with butter or jam. Have with a cup of tea.