@anabelle.vangiller: Homemade English Muffins Ingredients • 1 cup warm milk (about 110°F – not hot) • 2 tsp active dry yeast • 1 tbsp honey or pure maple syrup • 3 tbsp melted butter (or coconut oil) • 1 large egg • 1 tsp salt • 3 to 3 ½ cups all-purpose flour (or half all-purpose, half whole wheat for a heartier version) • Cornmeal or semolina, for dusting ⸻ Instructions 1. Activate the Yeast In a large bowl, combine warm milk, honey (or maple syrup), and yeast. Stir and let sit 10 minutes until foamy. If it doesn’t foam, your yeast may be inactive or your milk was too hot/cold. 2. Mix the Dough Add melted butter and egg, whisking until combined. Stir in salt and 3 cups of flour, one cup at a time. Mix until a soft dough forms — it should be slightly tacky but not sticky. Add more flour as needed. 3. Knead Turn dough onto a lightly floured surface and knead for 5–7 minutes, until smooth and elastic. (If you have a stand mixer with a dough hook, knead for about 5 minutes.) 4. First Rise Place dough in a greased bowl, cover with a towel, and let rise in a warm place for about 1 hour, or until doubled in size. 5. Shape the Muffins Gently punch down the dough and roll it out to about ½ inch thick. Cut into rounds using a 3-inch cutter or the rim of a glass. Place on a parchment-lined baking sheet sprinkled with cornmeal. Dust the tops with more cornmeal, cover, and let rest for 30–40 minutes. 6. Cook on the Stovetop Heat a large skillet or griddle over medium-low heat. Grease lightly with butter or oil. Cook muffins for 5–6 minutes per side, until golden brown and firm. (If they brown too fast before cooking through, lower the heat.) 7. Cool & Serve Cool on a rack for at least 10 minutes. Split open with a fork #homemade #Recipe #fromscratch #simple #bread

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Thursday 30 October 2025 17:49:48 GMT