English Muffins with Five Minute a Day Dough

English Muffins on display

This morning I was craving something more than cereal or toast for breakfast and it struck me that I had everything I needed for english muffins.  Here’s how you do it:

First, you want to check my post on Herzberg and Francois’ book Artisan Bread in Five Minutes a Day, where you’ll find their basic recipe. Cut off a hunk of dough (preferably dough that has had at least a day to develop flavor in the fridge), cut it into pieces, and shape them into 3-4 inch disks, about 1/4-1/2 inches thick.  Let them rise for about 20 minutes.  

Muffins shaped and rising 

Preheat a cast iron skillet, a griddle, or the next best thing you’ve got (everyone has a frying pan, right?) over low heat.  Sprinkle it with course corn meal (I used polenta), and get your muffins in the pan. 

Muffins on the griddle 

Cook for about 10 minutes, turning them every few minutes.  They should be a deep brown on both sides and the edges should be clearly cooked.  As you can see, they get big and puffy as they cook.  Split them with a fork and slather them with butter.  They are superior in every way to the muffins you get at the store, and they’re super easy.  My wife thought she didn’t like english muffins until she tried these.  I don’t know why they left this one out of the cookbook.