English Muffin: An Old Homestead Recipe

old homestead recipeIf you've visited our blog before, you know we've more than a few recipes under our belts. Many revolve around sustainability and how best to cook with our garden, honey, and chickens. 

A lot of our favorite old homestead recipes involve baking, though we've yet to graduate to growing our own grains and processing the flour. Cakes are a favorite on cold weekend days.

Simply put, we're on one acre, and a small raised bed of wheat would not cut it to be self-sufficient in that area. I think that would equate to about two hearty loaves.

So, we relegate our flour as one of the necessities we rely on from the grocery store. We are never out of stock, and if the pantry is getting low, I start to get a little antsy. Flour and yeast. Some salt and butter. Farina or corn meal. Honey. That's all we need to make something yummy.

Lately, we've been playing with English muffins and trying to hone our recipe. Now, these are a little different from our usual baking endeavors, because instead of being baked in the oven, the muffins are fried on a hot griddle. And yes, we get those yummy nooks and crannies thanks to the yeast.

If you try this recipe, please let us know how they turned out in the comments below. 


English Muffin: An Old Homestead Recipe


Ingredients:

  • 1 3/4 C Warm Water
  • 4 Tbs Soft Butter
  • 1 1/2 tsp Salt
  • 1 Tbs Honey
  • 1 Egg (Whisked)
  • 4 1/2 C Bread Flour
  • 2 tsp Active Yeast
  • Corn Meal 

old homestead recipe
Add all ingredients together except the corn meal in a stand mixer bowl. Use the paddle attachment or dough hook on low until everything comes together. 

You're looking for a soft dough, so add a little water and flour to get the right consistency and shiny, if needed.

The dough will stretch easily and be sticky when ready. Shape into a ball in the bowl and cover. Let rise for at least 2 hours at room temperature.

Gently deflate the dough and divide into 14-18 pieces. Roll each into a ball, then flatten to about 4" in diameter. Cover, and let rise for another 30 minutes.

Sprinkle the griddle or pan liberally with corn meal, then set the heat to medium low/medium high. Cook each side of the muffin for about 15 minutes. or until golden brown. 

English muffinWhen the muffins have a nice golden crust you can be pretty sure they are cooked in the middle as well. But, if not, you can put them in an oven at 350F for about 15 minutes to finish them off.

Let the muffins cool completely before serving, and remember, only split an English muffin with a fork. Knives simply don't cut it here.

We love sharing our homesteading adventures with you all, especially our old homestead recipe discoveries. We also love it when you join the conversation below. Have you made an English muffin recipe before? How did they turn out?

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