English Muffins (Bread Machine)

We received a bread machine as a wedding gift and this recipe was our first time using it. I told Dave I was a little nervous since I haven't had good experiences working with yeast, but when the dough came out of the machine everything was fine. I think the individual English muffins could have risen a little more, but overall they looked and tasted exactly like store bought English muffins. I've been eating mine with honey drizzle over them, and Dave prefers butter and jam. We're both looking forward to using the bread machine for more recipes in the future and since these were so easy to make, I'm sure we will make another batch of English muffins when this batch runs out.  

Recipe from Genius Kitchen.

-1 cup milk
-3 tablespoons butter
-1 egg
-1/2 teaspoon salt
-2 teaspoons sugar
-3 cups all-purpose flour 
-1 1/2 teaspoons dry yeast

Put ingredients in the machine in the order listed, the liquid ingredients need to go on bottom and the yeast should not be touching the liquid ingredients. Start the dough cycle.

When the dough is ready, sprinkle corn meal over the work area and remove the dough from the bread machine. Use your hands to pat the dough into a 1/2 inch thick rectangle. Turn the dough so that each side gets lightly coated with cornmeal.

Use a round cookie cutter or the top of a wide mouth jar to cut the English muffin pieces out of the dough. The original recipe said you will have about 8 rounds, we ended up with 22. Make sure to gather up the trimmings to make more rounds until you're out of dough. 

Place the rounds on a baking sheet (or in our case two baking sheets), cover and let rise for 20- 30 minutes--until not quite double.

Spray a skillet with Pam and heat over low heat, cook the muffins about 5 to 7 minutes on each side (we went for 7 minutes on each side).

Split the muffins with a fork and serve with your preferred toppings. 


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