This is a post from October 16, 2011. I am going through old post from Lizas matverden to transfer them to this new blog and found this one. I usually re post them with te original posting date, but this time I wanted to show the post again
This bread is also something I got to know when I lived in California, English muffins are small, round, flat yeast-leavened bread which is commonly sliced horizontally,
toasted, and buttered. Contrary to what the name might suggest, they were actually invented in the United States by an English immigrant, though the recipe was based on a popular bread product, crumpets that was sold door-to-door in Victorian-era Britain.
This recipe makes about 16 muffins.
1 cup milk
2 tablespoons white sugar
1 package active dry yeast
1 cup warm water (110 degrees F/45 degrees C)
1/4 cup melted butter
6 cups all-purpose flour
1 teaspoon salt
Semolina or polenta for sprinkling
Heat the milk in a saucepan until it starts to bubble then remove from heat. Mix in the sugar and stir until it is all dissolved. Let it cool until lukewarm.
In a small bowl dissolve yeast in warm water and leave for about 10 minutes untill it gets creamy.
In a large bowl, combine the milk, yeast mixture, butter and 3 cups flour mix until smooth. Add salt and rest of the flour or enough to make a soft dough. Turn the mixture out of the bowl onto a lightly floured surface and knead for 10 minutes, or until soft, smooth and stretchy.
Place the dough on a lightly greased bowl, cover and leave to prove for about one hour, or until doubled in size.
Punch down the dough and tip it on a work surface dusted with a mixture of the semolina/polenta and flour.
Roll out to about 2.5cm thick. Cut rounds with biscuit cutter, drinking glass, or empty tuna can. Sprinkle waxed paper with semolina or polenta and set the rounds on this to rise. Dust tops of muffins also, cover and let rise for about 1/2 hour.
Heat a greased griddle. Cook muffins on griddle about 5-6 minutes on each side on medium heat. When they are done allow to cool on a rack.
The next step now is to split and toast, enjoy them with butter, cream cheese or jam.