Bethy’s English Muffins

 

Yields 6 to 8 muffins

• 2 C flour
• 1 C warm water
• 2 T butter
• 2 t salt
• 2 T sugar
• 1 T yeast
• 2 T Corn meal

In you mixer throw 1 c flour, warm water, soft butter, salt, sugar, and yeast together. When you are mixing don’t use a dough hook, but use a pastry hook. Mix all ingredients together for 5 minutes.

Move the wet dough into a small bowl, cover, and place in the refridgerator for at least 8 hours. I just make it the night before I want to eat my muffins.

The next day when you are ready to eat your yummy English muffins, take the wet dough out of the refridgerator, put it back into your mixer, and add the rest of the flour. The dough is still going to be wet It is not the consistancy of bread, but instead it is going to be very sticky.

You need two cookie sheets and 6 to 8 rings. I cheated beacuse I don’t  have rings so i just used wide masion jar lids, putting two together to make 1 bigger muffin mold.

 

Spray both the trays and rings with Pam. Sprinkle corn meal on the bottom of each ring. Place a good hardy spoonfull of the dough into the rings. You want the dough to fill close to half way up the ring. Let the dough rise for half and hour. Then sprinkle the top with corn meal and place in a preheated 400 degree oven.

Bake the English muffins for 20-25 minutes on a high rack.

Enjoy with your desired topping!!!!

 

 

Tags: english muffin, home made english muffin, home made muffin, muffin