Carbohydrate Heaven

This weekend our gas reserves were really low so I decided to try out English Muffins so I wouldn't have to use the oven.

I got this recipe from a missionary friend years ago. She actually gave it to us as part of a bribe. She wanted Tom's Chili recipe and so she sent over a chocolate cake and a recipe for English Muffins. It worked! Tom finally gave up his secret recipe with the condition that she also keep it a secret.

For over four years this piece of paper has sat in my recipes folder. It has been there so long that the corner is missing from it with part of the instructions. Ooops.

I was really pleased with how they turned out. The process was a bit long. The dough had to rise for one and a half hours and then rest 15 minutes and then rise again for 45 minutes. In order to serve these for brunch I really had to hustle in the morning.

It was completely worth it though. I've been dreaming of English Muffins for years and I finally made them. I think they can be made in the oven or on a skillet or griddle. I'm still dreaming of owning a cast iron griddle because it will make my life so much easier.

My families feedback was mixed. Tom absolutely loved them! He raved about how it was just like store bought and brought back good memories. My kids were disappointed because in their words: "When we wake up on Sunday morning we want to know that our mom has made us something sweet for breakfast." I asked them if it would have been better if I had prepared eggs and bacon also and they said yes. I'm thinking I may be spoiling them.....what do you think?

Anyway, here is the recipe:

English Muffins

Makes 18 muffins

Heat in a saucepan until very warm:

1 1/2 cups milk

1/4 cup margerine

In large mixer bowl, combine:

2 Tbsp. sugar

1 tsp. salt 

1 pkg. dry yeast (@ 1 Tbsp.)

1 1/2 cups flour
Optional: 1 1/2 Tbsp cinnamon and 1/2 cup of raisins

With mixer at low speed, gradually beat liquid into dry ingredients. Increase speed and beat 2 minutes.

Beat in:

1 egg

1 cup flour

With spoon, add:

2 cups flour, or enough to make a stiff dough

Turn dough onto lightly floured surface and knead just until well mixed, about 2 minutes.

Shape dough into a ball and place in a greased large bowl, turning once.

Cover; let rise in warm place until doubled--about 1 1/2 hours. 

Punch down.

Turn onto lightly floured surface; cover with bowl and let dough rest for 15 minutes.

Meanwhile, place cornmeal in a pie plate.

Roll dough about 3/8" thick. Cut dough into 3" circles; reroll scraps to make 18 circles in all.

Dip both sides of circle in cornmeal.

Cover and let rise in warm place until doubled--about 45 minutes.

Brush large skillet with salad oil and heat. When medium hot, put in 6 muffins. Cook for about 10 minutes on each side or until dark brown. Adjust the heat so they can cook long enough without burning.

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I love the look of bread dough--so squishy!

I also finished the Sourdough bread yesterday. By the late afternoon we figured out we had enough gas to run the oven for an hour to bake bread. I was a little disappointed because I was hoping for sour sourdough bread but this bread still came out really nice. It was very light.

This was the smallest of three loaves. The others were a traditional shape.

I haven't decided it I want to do this again because it seems like a lot of time invested in 3 loaves of bread but I may have messed up the instructions also so if I make it again, I'll let you know.