If you’re a sucker for an English Muffin like I am, then you will love this recipe because you can get some help from your bread machine to get you started! I’ve been experimenting with EM bread and the actual muffins and have found tons of recipes with honey, without, with a pinch of this, without a pinch of that and determined that I like a little sweetness in my muffins that can come in the form of sugar or honey.
Needless to say, there is a plethora of EM bread and muffins in the house right now. These freeze very nicely and then you can pull the amount you need out of the freezer for a few days without any of them spoiling. Or, just make a pig of yourself, which seems to be my main problem lately….thanks food.com for the recipe.
bread machine dough time + 45 min.
- 1 cup milk
- 3 tablespoons butter
- 1 egg
- 1/2 teaspoon salt
- 2 teaspoons sugar
- 3 cups all-purpose flour (I used half white, half whole wheat)
- 1 1/2 teaspoons dry yeast
- Place ingredients except the cornmeal in your bread machine in the order recommended by the manufacturer.
- Choose the dough cycle setting and start.
- Once dough cycle is complete, dump out the dough onto a surface with a light coating of cornmeal. (Dough will be somewhat wet…that’s good!)
- Sprinkle a small amount of cornmeal onto each side of the dough.
- Using your hands, flatten out the dough into a 1 inch thick rectangle.
- Cut into 8 to 10 rounds.
- Place rounds onto a cookie sheet, cover and let rise for 20 minutes.
- Heat a griddle to 350°F. Place dough rounds onto hot griddle and cook for 7 minutes on each side or until golden brown.
- Note: Once flipped you’ll notice they’ve puffed up some… they’re supposed too~
Other breads I adore….