How to: Homemade English Muffins!

When I made the homemade strawberry jam last week, I knew I had to have just the perfect “bread” to eat the jam on… so I took a gamble and made homemade English muffins. In the end, the process was much simpler than I ever thought and the results were DELICIOUS! Here is the recipe I modified to make them just perfect!

1/2 cup non-fat powdered milk
1 tablespoon sugar
1 teaspoon salt
1 tablespoon Crisco
1 cup hot water
1 envelope dry yeast
1/8 teaspoon sugar
1/3 cup warm water
2 cups all-purpose flour, sifted

In a bowl combine the powdered milk, 1 tablespoon of sugar, 1/2 teaspoon of salt, Crisco, and hot water, stir until the sugar and salt are dissolved. Let cool to room temperature.

In a separate bowl combine the yeast and 1/8 teaspoon of sugar in 1/3 cup of warm water and let sit until the yeast has dissolved. Add this to the dry milk mixture.

Then add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm spot for 30 minutes.

Preheat the griddle to 300 degrees.

Add the remaining 1/2 teaspoon of salt to mixture and beat thoroughly. Place metal rings (I used cookie cutters as they were all I had available) onto the griddle and coat lightly with vegetable spray.

Place 2 small scoops of batter into each ring (or cookie cutter) and cover with a pot lid or cookie sheet and cook for 5 to 6 minutes. Remove the lid and flip rings using tongs. Cover with the lid and cook for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool. Split with fork and serve.

Enjoy!