It's time for another round of Secret Recipe Club!! This month we were given the blog Smells Like Brownies. Melissa has lots of recipes to chose from and if my mom had her blog this month you'd be hearing about her Onion Tart. Be on the look out for it this fall because it looks so delicious she may still decide to make it. I chose to go with Melissa's English Muffins recipe and I'm really glad that I did. These muffins are easy to make and most likely you have all of the ingredients in your pantry. I enjoyed my English muffin toasted with some black raspberry jam I got from the Donaldson farm on our recent NJ Farm tour. John decided to put nutella and peanut butter on his. I topped one with pizza sauce and mozzarella cheese for Owen to have for dinner and we even made them into egg sandwiches over the weekend. Their only downfall is they require a lot of waiting time. I will say I was amazed when I first read the recipe and realized that English muffins aren't baked!! Did you know that?? I didn't but it makes total sense since both sides are flat and browned, they are cooked in a pan on the stove!!
3 Cups Bread Flour
3/4 Cup All-Purpose Flour
1 Packet Active Dry Yeast
1 Cup Lukewarm water
2/3 Cup Lukewarm Skim Milk
1 Tsp Sugar
1 Tbsp Salt
3 Tbsp Cornmeal & 3 Tbsp Flour for dusting
Makes 12 English Muffins
Start by activating your yeast in 1/2 cup of lukewarm water for 10-15 minutes until it's foamy. While you are waiting for the yeast to awaken you can combine your dry ingredients in your stand mixer bowl. Combine the bread flour, all purpose flour, sugar and salt. Make a well for the liquids to be poured into the bowl.
When the yeast is ready pour it into your dry ingredients along with the remaining lukewarm water and milk. Set the mixer on a medium speed with the dough hook attachment for 10 minutes. The dough will be very sticky and soft, using a spatula get the dough out, form it into a ball as best you can and place it in a large bowl that has been sprayed with Pam or greased. Place a kitchen towel over the bowl, put it in a warm window and allow it to rise for 1 hour.
After the hour is up, punch the dough down to release the air. You will notice the dough is much less sticky now, using just a pinch or two of flour knead the dough by hand for 5 minutes and then place it back in the bowl covered by the warm sunny window one more time for another 30 minutes.
In a small bowl combine the cornmeal and all purpose flour for the dusting. Line a baking tray with parchment paper and dust the paper with the mixture. On a cutting board stretch out the dough and using a pizza cutter divide the dough in half and then in half again. Each quarter of dough will make 3 English muffins. Melissa used a scale to make sure her muffins were exactly the same size, I don't own a scale and I know my muffins were exact but they were good enough for me.
Roll each section of dough into a ball and place them on the tray with the cornmeal and flour. Sprinkle the cornmeal and flour mixutre ontop of the dough balls. Cover the tray using a damp kitchen cloth that is not fuzzy and place them back in the sunny window for 30 minutes - 1 hour.
Now they are ready to be cooked. In nonstick skillets that are over medium to low heat place the muffins about 2 inches a part and allow them to brown about 8-10 minutes on the first side and then flip them over to brown the 2nd side. One of my pans was hotter than the other so be careful if you start to smell something burning your heat is too high. Allow them to get a nice golden brown color.
Cool completely on a baking rack.