Country-style English muffins
English muffins are the perfect go to breakfast bread because they can be toasted, buttered, or be used to make the most amazing breakfast sandwiches. The muffin dough will need time to rest, so if you're wanting English muffins for breakfast, it's best to create the dough ahead of time.
Ingredients:
1-¼ cup of water of warm water
2 tablespoons of Splenda, or sugar
1 package of yeast
3 cups of self-rising flour
1 teaspoon of seasoning salt (used to add extra flavor)
2 tablespoons of canola oil (plus extra to oil the bowl)
White cornmeal (enough to sprinkle over the muffin dough)
Instructions:
In a bowl, add the water, milk, and Splenda together; stir. Add the yeast; stir and set aside.
Now, in the same bowl, add the flour and the canola and mix until all the ingredients are well combined. Continue to mix the dough for about ten minutes.
Next, using a paper towel, or your fingers grease another bowl (or just use the same bowl as I have done) with canola oil, then add your dough to the bowl. Place plastic wrap over the bowl and allow the dough to rest until it's doubled (or up to one hour) in a warm room.
Once the dough is ready, turn it out onto a floured surface. Just kinda pat your dough down without rolling it out and without kneading it. Lightly brush the top of the dough with a little oil.
Next, using a wide-mouthed or regular-mouthed jar, or a circled biscuit cutter, cut the dough out into circle shapes (I use a large-mouth (jar) ring. The dough makes eight English muffins this size). This is going to be a pretty sticky dough. Add flour to your hands and utensils if needed.
Note:
You can shape the dough into eight to ten segments and shape them into circles. If you do, make sure you pat the rounds of muffin dough down to about ½ inch in thickness.
Now, lightly sprinkle the white cornmeal over a baking tray. Transfer your cut out circles of dough to the pan. Sprinkle the tops with a little more cornmeal.
Cover the pan and allow the cut circles of dough to rise for another twenty minutes.
Next, there are three ways that you can cook your muffins.
Heat a skillet, add about a tablespoon of oil, or butter. Allow the skillet to get warm, on medium-low heat. Begin placing one to four pieces of the cutout circles into the warm skillet. Allow the muffins to cook for about four to six minutes per each side; repeat the steps with the remaining muffin dough.
If you prefer, you can place the muffin dough on a greased baking tray and bake them in a 400 degrees F. oven for ten to twelve minutes, or until both sides of the muffins are browned. (If needed, flip the muffins over to finish browning.) This isn't the traditional skillet method, but they'll rise higher in the oven and be delicious when done.
Slightly oil the griddle, allow the griddle to get hot and transfer the pieces of prepared muffin dough onto it. Sprinkle the tops lightly with white cornmeal. Cook for four to six minutes, then flip them over with a spatula and do the same.
Next, allow your fresh country-style English muffins to sit for about twenty minutes before slicing them in the centers. After that, smear them with butter and jam, or fill them with your favorite fixings. Serve and enjoy!