Homemade English Muffins

I love to bake breads of all kinds - both big loaves and small - because there is something about the fragrance of baking bread that simply warms my heart. It’s a universal and delicious smell that crosses cultures and countries.

Here’s a recipe for English muffins that is easy and tastes about a hundred times better than the best store bought English muffins you’ve ever eaten!

English Muffins

• 1 cup of milk (whole is best but any variety will work)

• 1 tablespoon of sugar

• 1 1/2 teaspoons of yeast

• 1 cup of warm water (heated to about 110 degrees)

• 1/4 cup of melted shortening

• 6 cups of flour

• 1 teaspoon of salt

• Cornmeal for dusting

1. Heat the milk until it starts to bubble slightly, then stir in the sugar. Remove from heat and let it cool slightly.

2. Add the yeast to the water and let it stand for a few minutes.

3. Combine the milk & yeast mixtures with the shortening and 2 cups of the flour. Mix this until smooth - I use the dough hook on my Kitchenaide mixer.

4. While the mixer is on add the salt and enough of the flour to make a soft dough. (You may not need all of the flour.)

5. Cover the bowl and let rise for about an hour.

6. Punch the dough down and roll out on a lightly floured board to the thickness you like. About 1/2 inch is good.

7. Cut the dough with a biscuit or doughnut cutter and place the rounds on a sheet of parchment or waxed paper that has been lightly sprinkled with cornmeal. Let rise again for about 30 minutes.

8. Heat a greased griddle, or cast iron skillet, or electric skillet on medium low.

9. Cook each muffin for about 8 minutes on each side, or until they have reached the desired doneness you like.

Every stovetop is a little different so keep your eye on the muffins as they cook. They are delicious when they are first cooked but also make a delicious breakfast when toasted.