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English muffins (using fresh-milled flour)

English Muffins (using fresh-milled flour)

These English muffins made with fresh-milled flour are the perfect thing for breakfast or a snack. Making them from scratch, you’ll love knowing you are giving your family nutritious food.
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Servings: 12 English Muffins
Ingredients Method Notes

Ingredients
  

  • 2 tsp Active Dry Yeast
  • 1 1/3 cups Milk (slightly warmed)
  • 420 g Fresh-Milled Flour (use a combination of soft-wheat and hard-wheat flour)
  • 1 1/4 tbsp Honey (or another sweetener)
  • 2 1/4 tbsp Butter (softened)
  • 1 tsp Salt
  • Cornmeal (for dusting)

Method
 

  1. Combine warmed milk and yeast. Allow to get nice and bubbly.
  2. Add flour, salt and the egg to a mixing bowl.
  3. Next, stir in the honey and butter. Add the yeast mixture.
  4. Knead the dough. If you'll be kneading by hand, go about 500-600 strokes. Alternatively, you can use a stand-up mixer (to save time). Knead for about 8-10 minutes until the dough pulls away from the sides of the bowl.
  5. Cover with a towel and allow to rise until doubled in size.
  6. Roll out the dough onto a lightly floured surface. You'll want to make sure the dough remains a little thick.I like to go around 3/4"-1" tall.
  7. Using a 3 inch round cutter, cut 12 circles. Coast them lightly in the cornmeal on each side.
  8. Place on a parchment lined baking sheet, cover with a towel and allow to rise. This shouldn't take but 15-10 minutes. They will basically be puffed up.
  9. Heat your cast iron skillet on the low heat setting on your stove. Sprinkle a little cornmeal in the bottom of the skillet.
  10. Place the muffins in the skillet and allow to cook for 5-7 minutes. Flip and cook for another 5-7 minutes.They should be golden brown on each side or reach 200° F when they are done cooking.
  11. Allow to cool on a wired rack. Use a fork to open them up from the side. Put your favorite topping on them and enjoy!

Notes

  • Start the temperature on the stove at the low setting. Gradually increase the heat, if needed. This will keep the muffins from burning.
  • Keep the dough thick when rolling. I like to go between 3/4" - 1"high.
  • When ready to slice, use a fork (not a knife). This will allow those little pockets inside the muffin to stay in tact.
  • Your dough will be slightly sticky. This is going to create those pockets like a traditional English muffin you would buy at the store.