Have you ever considered the idea of making your own english muffins? I have to admit, I’d never even thought about it until I saw a recipe in my Breakfasts & Brunches cookbook by The Culinary Institute of America.
Sometimes I forget about english muffins. Then during a stroll down the bread aisle, I will remember how good they taste, toasted and spread with butter and jam. When split open with a fork, their interior is deep and craggy, and delightfully spongy.
Let’s not overlook what made them famous either. Eggs Benedict. Imagine this classic breakfast indulgence with a homemade english muffin. Just throwing that out there, in case it’s a sleepy weekend day…
English muffin dough is just like any other soft yeast dough, except it is a bit more sticky, so don’t think you messed up the recipe. Just make sure to lightly flour your hands and work surface when handling the dough.
Cheers to breakfast!
How to make this high altitude adjusted recipe:
Adapted from Breakfasts & Brunches by The Culinary Institude of America
- 1⅛ teaspoons dry yeast
- 1 cup warm water (110-115 F)
- 2 cups all-purpose flour
- 1 tablespoon soft butter
- 1 teaspoon sugar
- 1 teaspoon salt
- ¼ cup cornmeal, or as needed
- Oil, as needed
- Place the yeast and water in a bowl and stir to dissolve.
- Let the yeast proof until foamy, about 5 minutes.
- Add the flour, butter, sugar, and salt and mix until well-blended.
- Continue kneading the dough until smooth, about 5 minutes.
- Shape the dough in a ball and place it in a lightly greased bowl. Cover with plastic wrap and let rise until doubled, about 20-30 minutes.
- Fold the dough gently over on itself in three or four places and turn the dough out onto a lightly floured work surface.
- Divide the dough into 12 equal pieces. Shape into rounds and place on a sheet pan that has been heavily dusted with cornmeal.
- Turn each muffin over to coat both sides with cornmeal.
- Let the muffins rest for 5-10 minutes. They will continue to rise during this time.
- Preheat a griddle or skillet over medium heat and brush lightly with oil.
- Cook the english muffins until lightly brown on the bottom, about 5 minutes.
- Turn the muffins over and cook until golden brown, another 5 minutes.
- Split the english muffins by pulling them apart with a fork. Toast just before serving.
Note: This recipe was adjusted for high altitude baking. To make at sea level, increase the yeast to 1 1/2 teaspoons. The dough will take longer to rise; the first rise will take about 1-2 hours, or until doubled. After shaping, the muffins will need about 30 minutes to double in size, again, before cooking.