English Muffins

We've made English Muffins before and really like them. This is a simple recipe that tastes really good. It doesn't require any special equipment. Here's a link for the video we made of us making them! (In the video, I doubled the recipe.)

My video was much too long, so it's in three parts.
Part 1
Part 2
Part 3

Ingredients:

2 1/2 cups all-purpose flour

1/4 teaspoon instant yeast

1/4 teaspoon salt

2/3 cups milk

1/2 cups water

1 tablespoon butter

Directions:

In a medium bowl, add the flour, yeast, and salt. Mix briefly.

In a separate bowl, add the milk, water, and butter. Microwave for 15-30 seconds or until it's lukewarm and the butter has melted. You don't want it too hot.

Add the wet ingredients and mix until you form a dough. The dough will be very soft and sticky. (Don't add all the liquid at once. See the video for further instructions on how to add the liquid.)

Once the dough has come together, scrape down the sides of the bowl and cover tightly with cling wrap and a clean kitchen towel. Let it sit at room temperature for a minimum of 12-18 hours to get all bubbly. (If you want to cook your muffins at a later time then place the dough in the fridge after the 18 hours.)

After the 18 hours, the dough will have doubled in size. Turn it out onto a floured surface.  Cover with cling wrap and a kitchen towel and let rest for just 10 minutes.

Roll out the dough to about 3/4 of an inch in thickness. Then, using a biscuit cutter, cut out rounds and transfer them to a baking sheet lined in parchment paper or corn flour. (In the video, we shaped them into rounds with our fingers instead of rolling them out.)

Cover the muffins with plastic wrap and a towel and let it rest for about 40-45 minutes. After 45 minutes, the muffins will have puffed up a little. It's time to cook them!

Cooking the English Muffins:

Heat a large nonstick frying pan over a steady, medium to medium-low heat.

Using a flat spatula, carefully place the English muffins onto to a non-stick frying pan and cover the pan with a lid (super important.) (The lid helps them cook all the way through!) Cook them on the first side for about 4-5 minutes.

Flip and cook on the other side for another 3-4 minutes.

Cool before slicing.

Store for 4 days at room temperature; keep in the fridge for a week or two, or freeze for up to 8 weeks.

Enjoy!