No English Muffins, no problem!

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

  1. 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.
  2.  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.
  3. 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.
  4. 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.
  5. Place in a warm area, let rise 30-40 minutes until doubled.
  6. Punch down, roll out 1/2 thick and use a biscuit cutter, glass or something round.
  7. 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.
  8. Let rise about 20-30 minutes.
  9. 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.
  10. Set aside to cool and then enjoy!

The Money Shot

Final Thoughts

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…

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