English Muffins

ever been to Mcdonalds and order those stupid mcgriddles or egg mcmuffins? yeah the bread part of those sammiches they used english muffins. except they add like this and that and make it that much unhealthier for you. when i was little and my mother always was working, we never had enough time to make breakfast or dinner, so we’d always grab some fast food. and now that im older, i know how bad it is and i dont get fast food that often anymore. every now and then as a treat yes, instead of like almost daily. :O but i do miss those sammiches. definitely just decided to premake them and then stick them in the freezer for ever and ever. theyre just as good 😮 i think i have a few more in my freezer before i have to make some more yum. my breakfast sandwiches are literally just a frozen sausage pattie, and cheese in an english muffin and then frozen. just need to defrost it in the fridge the night before, toss a fried egg on it in the morning, and then let it warm up in the microwave while im getting ready. and whabam breakfast on the go XD

 what you need:

  • 1/2 c. milk
  • 2 tbs butter,melted
  • 1 tbs sugar or honey
  • 1 packet (2¼ tsp) dry yeast
  • 1/2 c. warm water
  • 2 1/2-3 c. flour
  • ½ tsp salt
  • 1/4 ground rice or cornmeal
  • butter for greasing

stick your water, milk, butter and sugar/honey in a plastic or glass bowl (yeast doesnt like metal very much) and zap it in the microwave until its warm enough to stick your finger in it without burning yourself. then let it sit for another few minutes. dump the yeast in it and allow it to let it sit for another 10 minutes to allow it to get foamy and bubbly.

mix together your flour and salt and make a well in the center. dump the yeast-y liquid into the well and mix it together until it forms a soft dough that pulls away from the bowl. dump it onto a floured counter and start kneading for 5 minutes, or until it forms a smooth dough. roll it into a ball and put it in a greased bowl. cover with plastic wrap/a damp towel, and let it rise for an hour, or until its doubled in volume.

split the dough into 12-16 pieces, roll each piece into a ball, and then press down slightly to create a flattened ball of dough. spread the ground rice/cornmeal onto a plate and press each side of the dough into it, making sure it sticks. cover it and then let it rise for 20-30 minutes until puffed.

Heat a pan on medium-low and lightly grease with the butter. place as many balls of dough in there as you can with at least 1 inch of space in between. cover  with the lid and let it cook for 10-15 minutes, or until golden brown on the bottom. flip onto the other side and then cook for another 5 minutes. yummyyy if you want a crispier bottom, then let it cook for another while. cut it open, toast, and enjoy! 😀

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1 Comment »

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