It’s hard for me to believe that we are already near the end of April! The Cookbook Experiment will be 3 years old next week! Over these 3 years we have had almost 8500 views to our 220 posts! Thank you, readers, for your support!
We have had lots of rain over the last several months which has brought us out of drought conditions for the first time in over three years! I am so glad! We’ve gotten most of our garden planted recently, so I am eagerly awaiting the opportunity to be cooking with fresh herbs and veggies again! I am very excited to note that while I usually suffer from spring allergies with all the yucky pollen in the air, this year has been different! About a year ago, I began taking a tablespoon of local honey every morning with my tea. I’d heard that local honey helps with allergies. I think that it certainly has helped me! I have made it through the month of April with no allergy issues at all.
We loved English muffins when I was growing up. They were part of my mom’s special Saturday Morning Breakfasts. Until recently, I had not seen a recipe for English muffins. I do have a recipe for English muffin bread, but it is rather gooey and doesn’t hold its shape well enough to make it into muffins. I found this recipe in a magazine I was reading a few weeks ago at the auto repair shop. Since the magazine was several months old, I asked the owner if I could tear it out. He just laughed and said yes!
I love the flavor of these muffins! They are great toasted and served with plenty of butter and your favorite jam or some of that local honey!
2 c. buttermilk
3-3/4 c. bread flour, plus more as needed (I used all-purpose)
4-1/2 tsp. (2 pkgs) instant dry yeast
2 tbsp. sugar
1-1/2 tbsp. salt
2 tbsp. honey
1 tbsp. butter at room temperature
Cornmeal for dusting
In a saucepan warm the buttermilk over low heat until just starting to steam. Set aside. In a large mixing bowl, combine the bread flour, yeast, sugar, and salt on low speed. Add buttermilk in a steady streeam, then add honey and butter and mix until dough is almost smooth, about 3 minutes. Add a little more flour if dough is very sticky. You shouldn’t need more than an extra 1/2 cup. The dough should pull away cleanly from the sides of the bowl and can be shaped into a loose ball…still slightly sticky.
Cover the mixing bowl with plastic wrap and let dough rise in refrigerator from 2 to 24 hours.
Line a rimmed baking sheet with parchment and sprinkle with cornmeal. Place dough onto a work surface generously dusted with cornmeal. Pat or roll out dough to about 3/4 inch thick. Using a 3-inch cutter (I used a glass) cut into 12 rounds. Knead scraps together and reroll to get all 12. Transfer rounds to the prepared baking sheet. Cover loosely and let rise until puffy, about 45 minutes.
Heat oven to 350. Heat a large nonstick skillet over medium heat until very hot. Brown both sides of each muffin round about 3-5 minutes each side. Return to baking sheet. Bake about 15-20 minutes or until puffed, golden brown and the sides feel set but still soft.
To serve, split with a fork and pop into your toaster. Spread with butter and your favorite jam!