English Muffins

English Muffins

Once you have this basic recipe down you can play around with flavors.  The ones in this picture are blueberry, I used dehydrated blueberries. Make your eggs benedicts even better with your own fresh muffins!

• 300 grams bread flour

• 1 egg

• 6 grams yeast

• 6 grams salt

• 15 grams butter, room temp

• 200 ml whole milk

Place all ingredients but the milk in a bowl.  Using your hands start to mix adding a little of the milk at a time until all is added.  Lightly flour your counter and begin to knead the dough on the counter until smooth and silky, about 10 minutes.  Place in a lightly oiled bowl and cover with a silicone lid.  Place in a proving draw or other warm non-drafty location and let sit until double in size, about 1 ½ hours.

Roll the dough out onto a lightly floured bench.  Cut the dough into 8 equal pieces.  Dust the counter with semolina flour and roll the 8 pieces in it to make into balls.  Prove for another 30 minutes until the dough springs back to the touch.

Heat a pan on medium high heat and cook each side 5 to 6 minutes.  Leave and let cool for 1 hour.