Various unsuccessful attempts at bread-baking over the course of my childhood caused me to become very of any recipe calling for yeast. Nervous that it will turn out horribly, I shy away from yeasty baked goods, although they tend to be the best kind (who doesn't want bread and sugar melded together in perfect harmony?). However, one day I came across this recipe for english muffins and decided to tuck them away in my recipe book, somewhat anxiously anticipating the day that I would chose to take on a yeast-related recipe. Today was that day. I woke up and decided to take on the morning with these english muffkies (as my dad calls them). And you know what? Not only were they super easy, but they tasted like real english muffins! Just as good as Pepperidge Farms or Thomas'. They were airy and delish, cut in half easily, and they even looked like the real thing! With my new found confidence I think I might just take on the world. Or at least another yeasty recipe...
Makes 6 english muffkies
For the muffkies;
2 1/4 cup bread flour
1 1/2 teaspoons sugar
3/4 teaspoon salt
1 1/4 teaspoon active dry yeast
1 tablespoon shortening (such as Crisco)
3/4 cup buttermilk (plus 1/4 cup)
Cornmeal
In a large bowl, mix together flour, sugar, salt and yeast. Add shortening and 3/4 cup buttermilk and mix with a hand mixer or in your stand mixer. Add extra 1/4-cup buttermilk, a little at a time, until dough comes together.
Knead dough by hand for 10 minutes or in the stand mixer for 8 minutes. If using a stand mixer, knead the last minute by hand. The dough should be tacky, but not sticky. Oil a medium bowl and place dough inside. Turn dough in bowl to coat in oil. Cover with plastic wrap or a kitchen towel and let dough sit until doubled in size (about 60 to 90 minutes).
Prepare a sheet pan with parchment paper and sprinkle with cornmeal. Divide dough into 6 equal pieces. Shape pieces into balls, spray with oil, and sprinkle cornmeal on both sides before placing on prepared baking sheet. Cover with plastic wrap and let the muffins rise for about an hour.
1 1/4 teaspoon active dry yeast
1 tablespoon shortening (such as Crisco)
3/4 cup buttermilk (plus 1/4 cup)
Cornmeal
In a large bowl, mix together flour, sugar, salt and yeast. Add shortening and 3/4 cup buttermilk and mix with a hand mixer or in your stand mixer. Add extra 1/4-cup buttermilk, a little at a time, until dough comes together.
Knead dough by hand for 10 minutes or in the stand mixer for 8 minutes. If using a stand mixer, knead the last minute by hand. The dough should be tacky, but not sticky. Oil a medium bowl and place dough inside. Turn dough in bowl to coat in oil. Cover with plastic wrap or a kitchen towel and let dough sit until doubled in size (about 60 to 90 minutes).
Prepare a sheet pan with parchment paper and sprinkle with cornmeal. Divide dough into 6 equal pieces. Shape pieces into balls, spray with oil, and sprinkle cornmeal on both sides before placing on prepared baking sheet. Cover with plastic wrap and let the muffins rise for about an hour.
Heat a griddle to medium heat and preheat oven to 350°F. Add muffins to the griddle and cook for 5 minutes on each side. Place muffins in the oven and bake for an additional 6 minutes. Allow muffins to cool completely on a wire rack. Enjoy with butter and jam!
Recipe from The Bread Baker's Apprentice via Wilde in the Kitchen.
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