Why do they call them English Muffins? Are the truly English? I have only been to England once (for 3 months during an exchange program in college) and I don't remember seeing these in the store. I ate crumpets. And "biscuits" (aka cookies). And scones.
No matter their origin I do love a good English muffin with either butter or cream cheese and jam. Next to the bagel, it's my favorite breakfast bread. :) So of course I had to try making them from scratch. And these are marvelous. Fool proof. And pretty easy (they do take a bit of time though, they are a yeast bread after all).
Adapted from the Brown Eyed Baker's English Muffin recipe.
Ingredients: 2 1/4 cups flour, 1/2 tablespoon sugar, 3/4 teaspoon salt, 1 1/4 teaspoons instant yeast, 1 tablespoon softened butter, 3/4 cup milk and 1/4 cup warm water. Makes 6 medium to large English muffins.
In a large mixing bowl combine all ingredients except water. Slowly add in water until a soft dough ball forms (you may not need all the water). Turn out onto a lightly floured surface and knead for 6-8 minutes. Lightly oil a bowl and place dough ball inside, cover with plastic wrap and allow to rise for 60 to 90 minutes. Divide into 6 even pieces and roll into small balls. Place on a parchment paper covered baking sheet and allow to proof for another 60 minutes, covered by a dish towel or what have you. Heat a skillet over medium heat and lightly cover with butter or oil. Cook dough balls in skillet for 4-6 minutes until golden brown but not burnt, then flip over and repeat. Immediately after browning muffins bake at 375 F for 6-10 minutes until fully cooked. That's it. Easy as pie.