English Muffins Recipe

This recipe is from my Mother-In-Law, and they are SO GOOD! I especially like it because I can use All Purpose flour, which is cheaper than my bread flour, and they still turn out really good! Here's the recipe the way I make it:



English Muffins
1 cup water
2 1/2 tsp. yeast (don't skimp)
2 tsp sugar
1 1/2 tsp. salt
3 Tbsp. butter, pretty soft
1 egg, beaten
3 cups flour
cornmeal

Combine water, yeast and sugar. Whisk and let stand until starts to foam. Stir in salt, butter and egg with a fork, being sure to "cut in" the butter well. Add flour and mix well (I still use a fork, the recipe says to "beat well"). Turn onto a well floured board and knead lightly, using more flour if necessary.

Roll out to 1/2" thickness. Cut into 3" or 4" rounds. Place on cookie sheets well sprinkled with cornmeal. Sprinkle tops with cornmeal also. Let rise for 1 hour.

With a pancake turner, carefully remove each muffin from cookie sheet. Place in 350° ungreased electric skillet. Bake 7 minutes, flip and bake 7 more minutes.

I don't have an electric skillet, so I put my pizza stone in the oven, set it to preheat, and then bake them on the stone. Works great!

Gayle hosts a recipe swap every Friday, so be sure to go check out her blog for more great recipes (and just plain ole good readin'!)