These English muffins were puffy and tasty, but they didn’t really feel like the traditional English muffin in that the texture was very much like regular bread. It wasn’t spongy, and there were none of the characteristic “nooks and crannies.” Still, they were easy, tasty, and best fresh out of the pan.
English Muffins, Take One (makes about 16)
- 1 c. milk
- 1 c. water
- 2 tbsp. sugar
- 1 pkg. active dry yeast
- 1/4 c. melted shortening
- 6 c. whole wheat flour
- 1 tsp. salt
- In a small saucepan, warm milk, water, and sugar to about 110 degrees. Let cool several minutes, then add yeast and stir until dissolved. Let stand 10 minutes.
- Transfer milk mixture to a bowl, and add shortening and half of the flour. Mix until smooth. Add salt and remaining flour, or enough to make a soft dough.
- Knead until gluten has developed and dough is only slightly sticky, 5-10 minutes. Place in a greased bowl, cover, and let rise one hour or until doubled.
- Gently press down to remove excess air bubbles, then roll out to 1/2-inch thick. Cut a piece of wax paper or parchment and sprinkle with cornmeal. Cut out English muffins and place on wax paper, sprinkling with additional cornmeal. Cover and let rest an hour, or until puffed up significantly.
- Heat a greased griddle or cast iron pan over medium-low heat. Gently transfer English muffins to griddle and cook 7-8 minutes on each side, or until browned and cooked through.