Toasty English Muffins for a Snowy Day

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Happy Cat on the laundry in the basket on the chair in the sunshine!

Travel for much of February has been inadvisable to impossible. When another snow-ice-snow sandwich was promised for Saturday, I decided that we would begin the day with a leisurely breakfast, and started dough for English muffins on Friday night.

I began with a recipe from my mom’s 1980 Fanny Farmer Cookbook, which, despite its cover declaration of complete revision, has a lot of recipes that appear to be from a bygone era.  I combined instructions from the Laurel’s Kitchen Bread Book, and of course added some whole grain flour. Finally, I gave the dough an overnight refrigerator rise, making it much more convenient for breakfast as well as more flavorful.

I cut all breads like this into squares; it saves time and eliminates the need to re-roll dough.

IMG_1628English Muffins
1 c milk, scalded

½ c water
1 t salt
1 t sugar
1 T butter
¾ tsp yeast
1.5 c whole wheat flour
1.5 c unbleached flour

The night before you’d like an English muffin breakfast: Mix milk, water, salt, sugar, and butter, and cool to below 110F. Add the yeast and half the flour, and beat batter thoroughly. Beat in remaining flour; the mixture will be something between a thick batter and a soft dough. Cover loosely and let rise a couple of hours. Mix a little more, cover, and refrigerate overnight.

In the morning, about 2 hours before you’d like to eat, remove the dough from the refrigerator. Stir it down and add more flour if needed to make it stick to itself more than your hands. On a well-floured surface, pat out the dough into a rectangle about ½ inch thick, and then cut with a dinner knife into approximately 3-inch squares. Place the squares on an oiled baking sheet and cover with a second baking sheet. Let rise 60-90 minutes, until increased in size at least 50%.

Heat a large stovetop or electric skillet to medium/300 degrees. Quickly, slide a thin, sturdy spatula under a muffin and add it to the skillet; fill the skillet with about ½ inch space between the muffins. Cover and cook for 5 minutes, then turn (reduce heat if muffins are browning too quickly). Repeat this until the muffins have cooked twice on each side for a total of 20 minutes.

Remove to a cooling rack and add the next batch of muffins to the skillet. With a fork, pierce along all edges of each muffin so that it will split easily. Split and toast.

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