I’ve wanted to be a dietitian since 2005. I’ve been on the path since then, admittedly with a few hiccups, but still… I knew I wanted to be a dietitian since before I knew I had an issue with food, and before I started on my path to a healthier relationship with food. Before I knew how to cook or bake. Before I knew you could make homemade pop tarts, or a whole dinner out of tomatoes, eggs, avocado and bread. That was two schools ago, a few relationships ago, a few addresses ago…
The past 8 years have made me feel like I was desperate to fit in with the cool kids. Well I was. After hundreds of hours in lectures, hundreds of dollars in application fees and thousands of hours in work experience, I finally made it. Sunday was ‘Match Day’ and I was pleasantly surprised (ahem, relieved) to be match to Arizona State University. That’s right… The application phase is OVER!
This signals a transition in our lives, and you know what I want to do? Clean and organize. And work on new projects. And sssllleeeeeeppp…. (P.S. If I could sleep until August without judgement and have my entire to do list completed I would.) We have another transition in the Bliss house. Nearly a month ago we adopted another dog, a sister for Cody. Meet Sophie.
As you can see, they are best friends.
I’ve wanted to make english muffins for awhile now. Have you made them? If you’ve got some spare time I would strongly suggest making them. They are absolutely amazing and very simple.
You mix up the dough, portion them and let them rest on a griddle.
Then you sear them on either side before finishing in the oven.
Next, use the awesome nooks and crannies as a vessel for butter and honey or whatever you have laying around.
English Muffins, adapted from King Arthur Flour
- 1 3/4 cups lukewarm milk
- 3 tablespoons Crisco or butter, room temperature
- 1 1/4 teaspoons salt
- 2 tablespoons sugar
- 1 large egg, lightly beaten
- 4 1/2 cups King Arthur Unbleached Bread Flour
- 2 teaspoons instant yeast
- cornmeal, semolina or farina; for sprinkling the griddle or pan
- Combine all of the ingredients (except the semolina/farina/cornmeal) in a mixing bowl.
- In the bowl of a stand mixer using the paddle attachment, beat the dough using the flat beater paddle until it starts coming away from the sides of the bowl, and is smooth and shiny; this will take about 5 minutes at medium-high speed. When you lift up the beater, the dough will be very stretchy.
- Scrape the dough into a rough ball, and cover the bowl. Let the dough rise until it’s nice and puffy; this will take 1 to 2 hours or so (*I let mine go about 90 minutes).
- Prepare your griddle(s). Using two griddles allows you to cook all the muffins at once; but if you don’t have two large griddles you can use a cast iron skillet to supplement or cook them in batches. Whatever you use — an electric griddle, stovetop griddle, frying pan, electric frying pan — sprinkle it heavily with semolina or farina after spraying with nonstick cooking spray.
- Gently deflate the dough, and divide it into 16 pieces. Shape each piece into a smooth ball, then flatten the balls until they’re about 3″ to 3 1/2″ in diameter.
- Preheat oven to 350 degrees. Set up a cookie sheet with a cooling rack set over top.
- The easiest way to handle and cook these muffins is to lay them right onto the cold surface you’ll be frying them on. That way, you don’t have to move them once they’re risen; and they won’t mind cooking very slowly as you fire the griddle up to its desired heat. If you don’t have enough griddle space to do this, sprinkle a baking sheet heavily with semolina or farina, and place the muffins on the sheet; they can be fairly close together. Either way, sprinkle the tops of the muffins with additional semolina or farina.
- Cover the muffins (with a piece of parchment or plastic wrap), and let them rest for 20 minutes. They won’t rise, but will puff up a bit.
- Cook the muffins over low heat for 7 to 15 minutes per side (*took an average of 12 minutes on each side for me), until their crust is golden brown, and their interior is cooked through.
- Transfer muffins to the prepared cookie sheet. Bake for 10 minutes until the internal temperature of the muffin registers 200°F on an instant-read thermometer.
- Let the muffins cool thoroughly before enjoying (*if you are able to…). Remember: use a fork to split, not a knife to cut. Fork-split muffins will have wonderful nooks and crannies; knife-cut ones won’t.
Yield: 16 large (3″ to 3 1/2″) English muffins.