By Samantha Schwalm
English muffins are a beloved breakfast item, and there are around 171 million that get eaten every year. It is said that they first appeared in Wales in 900 A.D., derived from Bara Brith Bread. But with that said, it wasn’t coined an “English Muffin” until 1880 when Samuel Bath Thomas started making his mother’s recipe in his bakery in New York City. The breakfast side was sold to grocery stores and hotels, which allowed it to grow. By the 1900’s they were being imported overseas, and people all over the world began importing and producing English Muffins.
My family loves them so much. I have been experimenting with making them. Here is the recipe I find works best:
Ingredients:
- 2 1/2 cups flour
- 1 package of fast-acting yeast
- 1 teaspoon salt
- 2 tablespoons sugar
- 3/4 cup milk
- 1/2 cup water
- 3 tablespoons butter
- 1 large egg
- Corn meal or semolina flour for dusting
- **Standing Mixture**
- ****Cast Iron Pan with lid for cooking***
-Combine milk, water and sugar in a glass measuring cup or bowl. Then place in a microwave on high for 30 seconds to 1 minute. The mixture should be warm (around 110 degrees). Stir in the yeast and let it stand for 5 minutes. The mixture will then have a foamy head when the yeast activates and is ready.
-While you wait for the yeast to activate, combine the flour and salt in your standing mixer and give it a quick stir with the paddle.
-Into the yeast/milk mixture, add egg and butter. Stir. Turn mixture to low, and pour in your liquids.
-This next step is very important. I have tried various mixing times, and this one really works best. I actually set a timer. Gradually turn the mixer speed up to medium/high. Once you hit medium/high on the mixer, mix for 7 minutes. The dough will look elastic and smooth. Keep in mind this is a sticky dough.
-Transfer the dough to a larger pre-oiled bowl and cover with plastic. The dough should rise for at least an hour and a half. Personally, I find the dough is better if you make it the evening before. Place in the refrigerator and let it rise overnight.
-Place the dough on a floured surface dusted service. Using your hands, gently pat and spread the dough to about a 1-inch thickness. Next, using a 3-inch round cutter, cut your muffins. Scraps may be re-rolled and cut until all of the dough gets used. Cover the rounds loosely with plastic wrap and let rise for 30 minutes.
-Warm a large cast iron pan over medium heat (you can use a skillet, but cast iron works best). Sprinkle a little cornmeal or semolina flour onto the pan. Place 3 to 4 muffins into the pan. Cover and cook for 5 minutes. Flip the muffins. Cover and bake for another 5 minutes.
-Remove from the heat. Repeat this process until you cook all of the muffins. Serve them fresh off the pan, and enjoy!
