A trip today to the grocery store here in Moosonee to get some English muffins for our breakfast tomorrow morning, resulted in a major disappointment with the shelf bare.
Staying true to living in the north fashion, the next best thing is to make your own!
A few Google and Pinterest searches later, we found “…been making this for 29 years” recipe and with that; how could we go wrong?
English Muffins: LindaPinda – AllRecepies
The Stuff You Need
- 1 cup milk
- 2 tablespoons white sugar
- 1 (.25 ounce) package active dry yeast
- 1 cup warm water (110 degrees F/45 degrees C)
- 1/4 cup melted shortening**
- 6 cups all-purpose flour
- 1 teaspoon salt
** I used lard here as I didn’t have shortening; it worked fine as far as I can tell.
The Stuff You Do
- In a small bowl, dissolve the yeast and 1/4 of the sugar in warm water and it should get frothy in about 10 minutes and if not, time to get some new yeast! I add 1/4 of the sugar here because it helps the yeast.
- Heat the milk on medium until bubbles just form, no boiling here. This is called scalding the milk. Once it’s off the heat, toss in the 3/4 of the sugar.
- In a mixer with the paddle attachment, add yeast goo, warm milk, melted fat, and 3 cups of flour. Start slow and then turn that mixer up and let it run till it’s smooth, mine was about 5 minutes.
- Change out to a dough hook and start adding the rest of the flour. I was using regular all-purpose flour, so it took about 2 extra cups and the dough was still soft.
- Place in a warm area, let rise 30-40 minutes until doubled.
- Punch down, roll out 1/2 thick and use a biscuit cutter, glass or something round.
- The original recipe says to place on parchment with cornmeal but mine wouldn’t stick so I used a little water on buns and rolled them in cornmeal, worked for me.
- Let rise about 20-30 minutes.
- Heat a griddle or frying pan in my case, grease with shortening or lard and cook away. I had my setting on low/medium heat to turned them frequently as not to brown too much.
- Set aside to cool and then enjoy!
The Money Shot
These are not traditional English muffins that you think of when you get them at the store, but more like a bun texture. They turned out chewy and a little dense like a biscuit as most reviews suggested on Allrecepies.
I won’t be saving this recipe as my real English muffin search continues…