English Muffins!

Another ode to my love for bread. As much as I love eating different kinds, I love making them too. Take a look at the 'Breads' category and you will know what I mean. Talk about some serious bragging rights. Bread baking for me is almost therapeutic. The kneading is the best part (if you are mad at someone, this is the best way to calm yourself down. Yes, it works every time for me... lol). To be able to get out a loaf of delicious bread from a few everyday ingredients is a wonder - not to mention the smell of fresh baked bread that fills the house. The excitement to see the dough rise and then finally cut into it and see how perfect it came out... aah it is almost a high for me (I know I know this is probably the hundredth time I am writing this)... but its true :)
The english muffin got my curiosity only recently. It is not something that is commonly known in India. That one day when hubs got it for us at the mall food court I have wanted to make it ever since and am proud to declare they came out really good.
With some butter or jam spread, they are perfect for a quick breakfast and can even be quickly made into a burger for a light lunch. Whats more is that you do not need and oven to make them, they can be made right on your stove top in a regular pan. I had a batch ready when my little one got back from school all exhausted and hungry. She ate a couple before even getting her shoes off and invented a new kind of sandwich while she was at it, english muffins with cheddar slice and butter!

Ingredients: makes about a dozen

All purpose flour		3 cups + 1/4 cup + for dusting
Milk		1/2 cup, I use 2%
Unsalted butter		2 tbsp
Honey/Agave nectar		1 1/2 tbsp
Warm water		1/2 cup
Rapid rise yeast		1 1/4 tsp
Salt		1/2 tsp
Cornmeal		1 - 2 tbsp

 

Method:

1. Mix the yeast in the warm water in a small bowl, set aside for 5 minutes till frothy. 
2. In a small saucepan, on medium heat, heat the milk, butter and honey until the butter is melted. Let cool slightly, it should not be hot only warm to touch. Too hot milk will kill the yeast.
3. Combine the yeast mixture and milk mixtures gently. In a large bowl, add salt and 3 cups flour. Make a well in the center, stir in the milk and yeast mixture. Stir until no dry flour left. If it is too sticky add little flour 1 tbsp at a time (some oil on your fingers helps in kneading).
4. Generously flour a kitchen surface and knead the dough for 3-4 minutes or till elastic and smooth. Let it rest covered for 10 minutes. 
5. Meanwhile, cover a cookie sheet with parchment and lightly sprinkle with cornmeal.  Roll the dough on a floured surface out until it's a 1/2 inch thick. Cut out circles (I use my big round cookie cutter). Again roll and cut till all dough is finished.
5. Gently place on the cookie sheets, sprinkle the tops with cornmeal and cover with a dry, kitchen towel. Let sit in a warm place like under kitchen counter light until doubled. For about 40-45 minutes.
6. Heat a heavy bottomed non stick skillet/grill on medium low, don't grease it.  Gently Place into the pan and repeat till the pan is full, don't overcrowd as the circles should not touch each other. Keep the heat on low to medium low. Cook for 6-8 minutes per side or until browned well, flip with a spatula and cook again. Let cool lightly on a wire rack. Split and spread butter, jam and/or honey. ENJOY!
Inspired from here

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