English Muffins (Bread Maker)

This recipe was shared by my friend Laura. We are both big fans of our bread makers, and because the bread maker does half of the work for you, these are really easy (and delicious) to make! Make a whole bunch even if you're not going to eat them right away, because they freeze beautifully.


1 cup milk
3 tbsp butter
1 egg
1/2 tsp salt
2 tsp sugar
3 cups all purpose flour
1 1/2 tsp dry yeast
cornmeal

1. Put ingredients in the bread machine in the order listed (not including the cornmeal). Start the dough cycle.

2. When the cycle is finished, sprinkle cornmeal over your work area. Use your hands to pat the dough into a 1/2 inch think rectangle. Turn the dough so that each side gets lightly coated in cornmeal.

3. Cut into 8 to 10 rounds. An empty tuna can works well. When you run out of dough gather up the trimmings and cut more rounds. Place rounds on a baking sheet, cover and let rise for 20-30 minutes, until not quite double in size.

4. Heat a cast iron skillet or griddle over a low flame. Cook the muffins for about 5-7 minutes on each side. They should be golden brown when you turn them.

5. Split the muffins with a serrated knife and serve warm. These freeze well and can be reheated in the microwave or toasted.