1. Put all ingredients
through yeast into bread machine pan, in order listed.
2. Start the dough cycle. Line two baking sheets with
parchment paper. When dough is finished, sprinkle cornmeal
over work surface. Pour dough onto work surface and pat into
a Ĺ-inch thick circle.
3. Cut into 8-10 equal size pieces. Use either a 3-inch
circle cutter or cut into wedges and form into discs by
hand. Press both sides of each piece into cornmeal, then
transfer to parchment lined baking sheet. Cover with plastic
wrap and allow to rise about 30 minutes, until not quite
double in size.
4. Heat dry cast iron skillet or griddle over a low flame.
Once hot, use a paper towel dipped in canola oil to very
lightly grease pan. Working in batches, cook the muffins for
5 - 7 minutes per side. They should be golden brown when you
5. Split with a fork or serrated knife. Best served warm.
6. Can be frozen and reheated in the toaster.
The original recipe called for 3 cups of flour, but several of
the reviews suggested adding a little extra to avoid a
sticky dough. I added two extra tablespoons and my dough
was perfect and easy to work with.
I didnít have a 3-inch round cookie cutter so instead I cut the
dough into 8 equal pieces and formed them into 1/2-inch
thick discs by hand.
All good English Muffins have those nice cornmeal dusted edges.
Be sure to press both sides of the dough into the cornmeal,
then transfer them to parchment lined baking sheets and
cover with plastic wrap. After a 30 minute rest they will
have almost doubled in size and are ready to be pan grilled.
Heat your cast iron skillet or griddle over a low flame. You can
cook them in a dry skillet but I found a very, very light
coating of canola oil gave them a nice golden finish. Let
them cook for 5-7 minutes per side. They should be nicely
I couldnít wait to slice one open and check for nooks &
crannies. Can you see them? Maybe not quite as many as the
popular store bought brand, but plenty to hold a drizzle of
honey or jam.