Homemade English Muffins (Bread Machine Manual Dough Cycle)

Homemade English Muffins (Bread Machine Manual Dough Cycle)

I made these today and they are really easy to make (if you have worked with bread dough before),
and everyone loved them. The most difficult thing is trying to tell when the center is done. The sides of the muffin will still be white, but no longer sticky. The sides will look dryer and the top and bottom will be a golden brown. They may cook a little faster than 5 minutes per side. They are just like packaged English muffins, in that you need to toast them before serving. Eating one untoasted, they don’t have as much flavor and may even seem a little doughy inside.

3-1/4 to 3-1/2 cups all-purpose flour
1-1/2 teaspoons bread machine or instant yeast

1 cup lukewarm milk (90-F to 100-F)
1 egg, beaten
2 teaspoons white granulated sugar
1/2 teaspoon table salt
3 Tablespoons melted butter

1 Tablespoon cornmeal

  1. In a mixing bowl, stir together the flour and dry yeast. Mix well
    and pour dry flour mixture into bread machine. Make a depression in center
    of flour to pour liquid into.

  2. In a small mixing bowl, stir together the warm milk, beaten egg, sugar,
    salt and melted butter. Mix well. Pour liquid into center of the depression
    you made in the flour in the bread machine.

  3. Set bread machine to MANUAL DOUGH CYCLE. Monitor dough as it mixes for
    the first few minutes and add more flour or water as needed, a tablespoon
    at a time, to form a smooth ball of dough. It should be firm enough to hold
    its own shape and not sticky. It should not be so dry that it is crumbly.

  4. When the bread machine completes its mixing and kneading cycle,
    turn it off and remove the dough. Don’t allow it to rise in the bread

  5. Dust a bread board with about 1/2-tablespoon of corn meal.
    If you need to, you can dust the dough with a little dry flour, if
    it’s too sticky to handle.

  6. Place dough on bread board and divide dough into 12 equal sized pieces.

  7. Take each piece of dough and roll into a ball, then flatten it into a
    disc about 3-inches across and 1/4-inch high.

  8. Dust a cookie sheet with 1/2-tablespoon of cornmeal and lay each
    flattened piece of dough on cookie sheet, about 1-inch apart.

  9. Place in a warm place to rise, (like oven that is off, with the oven
    light turned on) and allow dough to rise for 1/2-hour.

  10. Heat a griddle or skillet to medium heat, as if you were making
    pancakes. Don’t add oil to the griddle. A non-stick surface or cast iron
    works well.

  11. The dough will look slightly puffy, like large cookies, that’s okay,
    they will puff up a lot more during cooking.

  12. Carefully pick up each piece of risen dough and place it on the hot
    griddle. Trying to move them with a spatula will deflate them.

  13. Reduce heat slightly on griddle and cook the dough for 5 to 7 minutes
    on each side. They can be turned with a spatula once they are cooked on
    one side.

  14. They are done when they are golden brown on the top and bottom.
    Split them using a fork. Toast them and serve with butter and/or jelly.
    When cool, they can be stored in a plastic bag.

Makes 12 English muffins.