Originally, this was last Sunday’s post.
Some of you may have even gotten an email about this post if you subscribe to the blog.
I had some tech problems last Sunday and the blog was down for awhile. A long while actually. Anyway, something went wrong and this post published before I had any time to write it! I guess of few of you readers got a little sneak peek.
Have I ever told you guys how much I love making bread?
While if I haven’t, I am telling you now. I love making bread, playing with the dough is so much fun. Major dork alert. I know.
For some odd reason I have not made any in months (unless you count beer bread which we probably have once a week around here). I think the last time I made any was that Sourdough Bread I made a while back. Oh man, that was some good bread.
So I set out to make English Muffins. They’re perfect toasted for breakfast, eaten with a salad for lunch or used as bun for your burger. They are a very versatile muffin. No, but seriously these things are awesome. So many nooks and crannies for all the butter you are about slather on that toasted muffin. I even made you guys not one, not two, but three different flavored butters to go along with these guys.
Choose one, choose two, or choose all three. My favorite is the strawberry, but that is because I have a serious addiction to strawberries and am dying for a batch of sweet summer strawberries. I better not hold my breath though. I hear some of you are getting pounded with snow and it’s snowing up here in the mountains too, but that is expected. I mean we get snow until June.
All the more reason to stay in your cozy house and make some muffins. Really, is there a better way to spend a Sunday?
- In the bowl of a stand mixer add the water and sprinkle in the yeast, add one tablespoon honey. Mix lightly and set aside for ten minutes to foam lightly (proof).
- In a small saucepan, heat the milk, butter and honey until the butter is melted. Let cool lightly.
- Combine the yeast mixture and milk mixtures gently. Add 3 cups of flour and 2 cups whole wheat flour and salt. Using the dough hook kneed the dough until the dough pulls away from the sides of the bowl. Add more flour a tablespoon at time if your dough is to wet. Once the dough has formed a ball, continue to kneed for five minutes on medium. Once done allow the dough to rest for 10 minutes.
- Meanwhile, cover two cookie sheets with parchment and lightly sprinkle with cornmeal.
- Flour the counter lightly and roll the dough out until it's a 1/2 inch thick. Cut out circles (don't twirl your cutter, just cut) or whatever shape you desire. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, light cloth. Let sit in a warm place for 45 minutes or till nearly doubled in size.
- Heat a heavy bottomed skillet on medium low, don't grease it. Gently place a muffin in your hand and shake lightly to remove some of the corn meal. Gentleness is key in all of the handling. Place into the pan and repeat til the pan is full. Don't let them touch each other. Keep the heat on low. Cook for 8 minutes per side or until browned well, flip and cook again. Let cool lightly on a wire rack. Cut, toast and serve with butter.
- While the dough rises make the butters. You can also just make one butter using 1 whole stick of butter and three tablespoons of jelly, peanut butter or nutella. Line a small pan with parchment paper. To make all three dived the butter into thirds and place in the small bowl. To one bowl add one tablespoon of jelly, to the second bowl add one tablespoon of peanut butter and to the last bowl add one tablespoon nutella. Using a fork or the back of a spoon mix each butter until well combined. Spoon each butter onto the wax paper spread out to about 1/4 inch thick. Place in the freezer for 10 minutes. Remove and cut into desired shapes. You can also just wrap the butters in wax paper like a log refrigerate and then cut into circles.
Wait, don’t answer that.