Homemade English Muffins



1 cup milk

3 tbsp. butter

2 tbsp. honey

1 cup warm water

1/4 ounces of yeast (one of those little packs of Fleishman’s yeast)

1/4 cups cornmeal

5  1/2 cup whole wheat flour

1 teaspoon salt

1.Combine milk, honey and butter in a medium saucepan.  Warm until the butter starts to melt and whisk.  Remove the pan from heat and let cool.

2.Place the warm water and yeast in a bowl, stir gently with a fork and let sit for at least 10 minutes.

3.Line a baking sheet with parchment paper and sprinkle cornmeal on top.  Pour cooled milk mixture into the yeast mixture and stir.  Add 3 cups of the whole wheat flour and salt, stirring with a wooden spoon to mix well.  Beat in the remaining flour and stir until it is not sticky.

4.Lay the dough mixture on a floured surface and sprinkle a bit more flour on top. Knead for 3-4 minutes and then let rest for 10 minutes.

5.Next, using a rolling pin, roll the dough out until it is about 1/2 inch thick.  Cut the dough into circles  (a drinking glass works great) and place the muffins on the baking sheet, sprinkling a bit more cornmeal on top.  Cover the dough with a lightweight towel for 45 minutes.

6.When they have risen, heat a skillet to medium heat, place the English muffins on top, heating for 5 minutes before flipping and cooking the other side.  Cool before using or toasting in the toaster.


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