English Muffins

I spent the better part of last night dreaming about eggs benedict and pancakes.  Not together, but both were featured prominently in my food cravings.  So, I made myself a cinnamon pancake for dinner last night.  And I decided that I would make eggs benedict in the morning for breakfast.  The only problem was that I didn't have any english muffins.

So, after putting in a couple hours of overtime for work, I went into the kitchen to make some tasty english muffins.  They are actually not hard to make.  I made them for the first time about a year and a half ago, and they really are great homemade.

Light and airy, these muffins are cooked in a skillet on the stove (or if you are lucky enough to own an electric skillet, that works too) until each side is browned.  Then when you slice them open, you get that delicious bread with airy holes that you know and love.

I was so excited about the muffins, I forgot all about making actual eggs benedict.  And that was just fine by me!

English Muffins

Ingredients:

3 2/3 c. flour (plus more if needed)
2 1/4 tsp instant yeast
1 tsp salt
1 tsp sugar
1 c. warm water
2/3 c. plain yogurt
cornmeal

Directions:

Mix the flour, yeast, salt and sugar together in a large bowl.  Add the water and yogurt and mix until the dough comes together. Knead the dough until it is smooth, adding flour if the mixture is too sticky.  Allow the dough to rest for 5 minutes.

Roll the dough out until it is about 3/4" thick.  Using a round cookie cutter about 3" in diameter, cut out the muffins.  Spread some cornmeal in a baking pan.  Place the muffins in the cornmeal and coat both sides of the muffin in the meal.

Place the muffins in a warm place, covered with a damp cloth and let them rise for about an hour.

Heat you skillet on medium and place some dough discs in the pan (mine is large and could hold about 7 at a time).  Let the muffins cook about 6 minutes on each side, only turning once, and the muffin bottoms are browned.  Set aside and repeat with the remaining dough.

Top with butter and jam, or make those elusive eggs benedict!

Enjoy!