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Homemade English Muffins Recipe

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This recipe for Homemade English Muffins, by , is from The Savage Family Cookbook , one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tamara Thomas


4 1/2 cups ap flour
2 T yeast (2 packets)
1 T rich flavored honey
cup warm water
2 tsp kosher salt
tsp baking powder
2 cup milk - 110F

In a bowl add honey, yeast and water. Set aside to proof.
In another bowl sift your flour, baking powder, salt together.
Now add your milk and 1 cup of flour to your bubbly yeast. Blend this combo well.
Now here's where you need to be careful. We WANT a GOOPY dough. Goopy is a very technical baking term! Lol. You DO NOT want a firm dough. It should be thicker then pancake batter but not a solid dough.
You'll need two 8x5 loaf pans. Grease them well with butter and then dust them with your cornmeal. This is the crusty crumby texture on the outside of an English muffin.
Spoon your gooey dough evenly into your pans.
VERY IMPORTANT!!! DO NOT!!! cover your dough with a towel or plastic wrap!! We are going for light and airy nooks and crannies bread. If your dough rises and sticks to the covering when you take it off you will loose your air pockets!
Leave your dough to rise in a warm spot until it doubles in size.
Preheat your oven to 425.
When your dough has doubled in size, pop gently in lower shelf of oven for 20 min. (Ovens vary so keep an eye on your bread at 15 minutes look for a warm brown crust. If you knock on your bread it should sound hollow!
One more IMPORTANT! Take your bread out of pan asap. Then let it cool at least an hour! Don't cheat!




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