Homemade English Muffins

Adam is obsessed with bread! Any kind of bread! One year he got a bread cookbook, but only recently has started to make the things in it. One day a few weeks ago he decided to make English muffins with the kids. They turned out fantastic!!! They were way better than the store bought kind, but looked just like them. Here is the recipe he uses:


4 cups white bread flour (we have been using all purpose and they turn out fine!)
1 1/2 tsp. salt
1 1/2-1 2/3 cup lukewarm milk
1/2 tsp. sugar
1 Tsp. yeast
1 tbsp. melted butter or olive oil
rice flour or semolina for dusting (again, we have just been using flour)

1. Generously flour a non-stick baking sheet. Very lightly grease a griddle. Sift the flour and salt together into a large bowl and make a well in the center. Blend 2/3 cup of the milk, sugar, and yeast together. Stir in the remaining milk and butter or oil.

2. Add the yeast mixture to the center of the flour and beat for 4-5 min., until smooth and elastic. The dough will be soft but just hold its shape. Cover with lightly oiled plastic wrap and let rise, in a warm place, for 45-60 min. or until doubled in bulk.

3. Turn out the dough onto a well floured surface and knock back. Roll out to about 1/2 inch thick. Using a floured 3" plain cutter, cut out 9 rounds. (We have gotten 2 dozen out of this recipe!)

4. Dust with rice flour or semolina and place on the prepared baking sheet. Cover and let to rise, in a warm place, for about 20-30 min.

5. Warm the griddle over medium heat. Carefully transfer the muffins in batches to the griddle. Cook slowly for about 7 min. on each side or until golden brown. Transfer to a wire rack to cool.