Saturday was the last day of “Oktoberfest” and I had every intention of making a good German dish to share the recipe.
I got a little side tracked. I had gone to the grocery store and bought some delicious looking Canadian bacon. I didn’t realize until I got home that I had to make Eggs Benedict instead.
There was no way I was going back out to the grocery store for English Muffins.
I have often found that by the time you gather the kids up, load them in the car, go to the grocery store and buy the item you “need” – it’s often easier and the same amount of time to just make it yourself. And SO much healthier! 5 or 6 ingredients instead of 20+.
So that’s what I did yesterday. Made English Muffins. and boy were they good.
This recipe has yeast and baking soda.
I have a biscuit cutter but you could use the lid of a large mouth canning jar.
Sprinkle corn meal on a baking sheet.
Make sure both sides are covered with the corn meal.
My recipe made 15 English Muffins.
You only have to let the dough raise once – after they have been cut out. My kitchen was pretty cold – so after about 20 minutes I heated the oven so it was just warm and let them raise another 15 minutes.
They do raise a little more when you brown them in the pan.
After they are browned on both sides, bake them for 12-15 minutes.
We couldn’t wait for supper. We had to try one right out of the oven.
Butter and a little strawberry jam.
And later….Eggs Benedict.
It was superb.
Pretty sure you can still make German food the 2nd week of October.
- 1½ cups whole milk
- 4 T butter
- 1½ tsp salt
- T honey
- 1 large egg
- 1 tsp soda
- 2 tsp yeast
- 2 cups organic white flour
- 2 cups organic wheat flour
- cornmeal for dusting
- Melt the butter in the milk and cool until just warm.
- Beat the egg in a mixing bowl.
- Add the honey and salt.
- Slowly add the milk as not to curdle the egg mixture.
- Sift the flours, soda and salt together.
- Add to the milk mixture.
- Knead until a dough is formed.
- Roll out on a floured surface until about 1 inch thick.
- Cut into desired shape.
- Lay out on a cornmeal dusted baking sheet.
- Make sure both sides are covered in corn meal.
- Let raise for 25-35 minutes.
- Brown in a cast iron skillet for 3-5 minutes on each side.
- Put back on a baking sheet and bake at 325 for 12-15 minutes until dried out.
- Store in the refrigerator for up to a week.