Homemade English Muffins

Cher gave me this recipe last year. I heart it! There is no kneading involved. So easy to throw together the ingredients, put it in the fridge and have fresh made bread or muffins for up to 7 days. I made a batch yesterday. So yummy on a cold winter day. I hope you'll try it.

Homemade English Muffins

2 C lukewarm water

2 C buttermilk (Adjust this accordingly. Better to add in more flour later than have it too dry)

1 1/2 TBLS yeast (or 2 packets)

1 1/2 TBLS salt

1 1/2 TBLS sugar

6 1/2 cups flour (I use 4 c white, 2 1/2 c whole wheat)

Mix yeast, salt, sugar, water buttermilk. Stir in flour. No kneading required. Dough will be soft and wettish. Let sit loosely covered for about 2 hours. Then refrigerate covered but not airtight for 3-plus hours.  Use within the next 7 days.  Makes 3 1/2 pound loaves (or lots of English muffins).

For loaves, dust top of dough with flour and pull off a 1 1/2 lb. piece (cantaloupe size) ball and form into a ball that you stretch into an oval and drop into a greased loaf pan. Let dough rest for 1 hour 45 min.  Preheat oven to 350 degrees. Slash top of bread with a knife 3 or 4 times, then brush with a litte melted butter.  Bake for 45 minutes and cool completely (we can never wait this long) before slicing to get good slices.

For English Muffins, get out as much dough as you want to use and roll out on a cornmeal covered board to 1/2 " thickness. I use my hands but you can use a rolling pin if you feel like it. Cut out muffins with round cutter (I use a drinking glass).  Let rest 30 minutes.  Heat non-stick electric skillet to 350 degrees and cook on each side for 5 minutes.  You're gonna love these!  They are better than store-bought.