I found this recipe by Fleischmann, so I modified it a bit to suit my needs. It’s for bread, but I just divvied the dough up into balls, formed the English muffins, then pressed them into cornmeal. OMG they are awesome. Someday I’ll try the bread, but for now, I’ll stick with the English muffin format. Anyhow, this is what I tried.
- 1 1/2 c. warm water
- 3 Tbsp. sugar
- 1 1/2 tsp. salt
- 1/4 tsp. baking soda
- 3 1/2 c. bread flour
- 2 1/4 tsp. bread machine yeast
- about 1/2 c. cornmeal (optional)
Add all ingredients except the cornmeal in your break maker in the order listed above. Set to the dough setting and let the machine do all the work. When done, on a lightly floured surface, separate the dough into 12 – 16 even clumps (depending on how big you want the English muffins to be (keep in mind, they will rise substantially).
Roll into balls and form into English muffins by pressing (flattening) the balls into the cornmeal. Set on a cookie sheet (I lay a sheet of foil on it and spray it with cooking spray because sometimes it has a tendency to stick to the foil). Form all the English muffins (you might need another cookie sheet) and let rise 20 to 30 minutes.
There are 2 ways to do this; I’ve tried both. You can pan fry them at medium-low heat in a skillet about 7 min. on each side. This works very well if you have a skillet with a highly non-stick coating (e.g. ceramic) or you can bake in the oven @350 or so for about 12 min. Depending on how hot your oven is (they vary), you might want to decrease the temperature a little or put the English muffins on the highest rack in the oven.