English Muffins (Bread Machine Method).

By kishthecook

When I landed on this recipe while surfing the web, I had to try it. I'm so glad it did. They are delicious. Tip I: The dough should be soft but not sticky. It took me two attempts to get that just right. Tip II: I posted the recipe as written. After, several batches, I don't press the dough into a rectangle anymore. I divide it into eight equal pieces and pat each piece into a 1/2" thick round. Then, turn each round in dish of cornmeal.

Ingredients

• 1 cup milk
• 3 tablespoons butter
• 1 egg
• 1/2 teaspoon salt
• 2 teaspoons sugar
• 3 cups all-purpose flour (or more)
• 1 1/2 teaspoons dry yeast
• cornmeal

Details

Servings 1
Preparation time 180mins
Cooking time 200mins
Adapted from food.com

Preparation

Step 1

1 Put ingredients in the machine in the order listed. 2 Start the dough cycle. 3 When the cycle is finished. 4 Sprinkle corn meal over your work area. 5 Use your hands to pat the dough into a 1/2 inch thick rectangle. 6 Turn the dough so that each side gets lightly coated with cornmeal. 7 Cut into 8 to 10 rounds. 8 An empty large tuna can works well When you run out of dough gather up the trimmings and cut more rounds. 9 Place the rounds on a baking sheet, cover and let rise for 20- 30 minutes--until not quite double. 10 Heat a dry cast iron skillet or griddle over a low flame. 11 (I do spray mine with Pam). 12 Cook the muffins about 5 to 7 minutes on each side. 13 They should be golden brown when you turn them. 14 Split the muffins with a fork or serrated knife and serve warm. 15 These freeze well and can be reheated in the microwave or toasted.