English Muffins for Valentine's Day

Happy Valentine's Day y'all!  My hubby surprised me with flowers from him and Rosie:-) and in return, I made him English Muffins and poached eggs...his favorite breakfast.

English Muffins are yeasted bread that was cooked on a griddle that dates back to the 19th century.  The old English rhyme, "The Muffin Man" describes a door-to-door purveyor of muffins~

Do [or "Oh, do"] you know the muffin man,
The muffin man, the muffin man,
Do you know the muffin man,
Who lives in Drury Lane?

Yes [or "Oh, yes"], I know the muffin man,
The muffin man, the muffin man,
Yes, I know the muffin man,
Who lives in Drury Lane.

 

 ~and Jane Austin also mentions them in Persuasion (one of my favorite novels by her).  My family loves them, but it wasn't something my mother ever made, although she did something similar when she would "fry" yeast dough for a quick roll. 

English Muffins
6 cups King Arthur all-purpose flour
2 tsp. salt
1/4 cup sugar (remove 1 tsp. to add to the yeast)
1 3/4 cup buttermilk, heated for 1 minute in the microwave

2 T (or packages) of active dry yeast
1/2 cup warm water (about 105F-degrees)
1 tsp. sugar
Heat the buttermilk in the microwave and mix the yeast, water and sugar together to proof the yeast for 5 to 7 minutes. 

In a stand mixer, using the dough attachment, mix the dry ingredients together.  Add the warmed buttermilk while the mixer is running on low, then, add the proofed yeast.  Mix on Speed #2, adding additional water, 1 tablespoon at a time, if needed to form dough--it should pull away from the sides.  This can can 5 to 7 minutes.

Transfer dough to a lightly floured board.

Knead until the dough is as smooth as a baby's behind!

Place in a large bowl that has been sprayed with a non-stick baking spray, or a plastic tub (as I do).

Let rise until doubled.  Turn out onto a lightly floured board and pat dough out to about 1-inch thickness.

Prepare a large baking sheet with a dusting of Semolina flour or cream of wheat.

Use a 4-inch ring to cut the dough and place on the "dusted" baking sheet.

Cover with a towel and allow to rest about 15 minutes.  Heat a griddle pan on med/low and brush with butter.  Allowing room in between, cook muffins over low heat  (about 7 minutes each side).

I found the best Muffin Splitter that separates the  muffin and allows for those famous "nooks and crannies" at King Arthur catalogue.

While hubby was enjoying his breakfast, I was enjoying mine with a beautiful chocolate-covered strawberry sent to me from a dear friend; she knows my weaknesses:-D

I hope the weather is being kind to you, but if you're stuck indoors, make muffins--I think they're one of my top comfort foods. Enjoy!


 

Homemade English Muffins

A bit chilly here in the Pacific Northwest with fall just around the corner. I decided English Muffins would be good; Chuck likes my version of "MacMuffin", but I like fresh jam or peanut butter on mine. The dough is easy to do in the Cuisinart or KitchenAid (use a dough hook), just like bagels, but you cook these on top of the stove in a griddle pan. Here's the recipe:
In the workbowl, add:
 4 1/2 - 5 cups Bread flour
1T salt
4 T sugar. Pulse mixture to blend. Pour 1 2/3 cups buttermilk in a 2-cup glass measure and heat in the microwave 1 minute. Set aside.
Proof your yeast:  To: 1/2 cup warm water add 2 T. dry yeast and a 1/2 tsp. sugar.
Add the proofed yeast to the workbowl and pulse, then, add the warmed buttermilk. Turn motor on (if using the Cuisnart) and if more liquid is needed, add warm water through the feed tube until the mixture comes together. Remember dough overwork because the heat of the motor would kill your yeast.
I use a 10 quart plastic tub, spray with an oil spray, to let the dough rise. This will take about 40 minutes. Then, turn dough out onto a work board and roll to 1/2 thick. Cut out 4-inch round shapes and place on a baking sheet that you've sprinkled with Cream of Wheat (alternatively, you can use a fine cornmeal). Cover with a towel and let the rounds rest 15 minutes. In the meantime, preheat griddle. I have a gas cooktop, so I use the Med/Low setting. It's very important to cook the muffins slowly so the inside is cooked and the outsides are a golden brown as shown.
I lightly brush the griddle with butter before placing the muffins on it. If you don't own a griddle, you can you a frying pan; you just won't be able to do more than two or three at a time. When one side is done, turn them over and continue to cook approximately 7 minutes more. Watch the bottoms closely and turn your heat down if they're browning faster than that.







Once they're done, transfer the muffins to a cooling rack. I found this wonderful tool at King Arthur Flour, called an English Muffin Splitter. You poke the "tines" half way and press to open up. It gives you those great "nooks and crannies" that make English Muffins so delectable.

As a special treat for my husband, I made him his egg and MorningFarms bacon muffin with his coffee. Our family loves these and they're always on the menu when they come to visit.
If you've tried the bagels and realized how good homemade is, I urge you to try these. There is truly nothing like a hot, homemade English Muffin to start the day! Enjoy!!