English Muffins (Bread Machine Method)

By Thom7747

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 8
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 Pour dough into a medium mixing bowl, cover with plastic wrap and leave it overnight in the refrigerator.

5 By morning the dough should have "overproofed", which means it will have fully risen and begun to collapse.

6 Remove mixing bowl from the refrigerator and set on counter top while preparing the muffin rings.

7 Grease and flour muffin rings. Grease griddle (I do spray mine with Pam) and dust with cornmeal.

8 Set rings on griddle and turn heat on low.

9 Grease a 1/4 cup measure. Scoop 1/4 cup of dough into each ring.

10 Place a baking sheet on top of the rings and allow to cook on the first side for 6-10 minutes, depending on the temperature of your griddle.

11 Flip rings over and cook on the second side for about 6 minutes, being careful not to burn them.

12 Transfer English muffins to a 350° oven for 5 minutes to finish them.

13 These freeze well and can be reheated in the microwave or toasted.