Several years ago I had a bread machine. It was big and bulky and took up a LOT of my kitchen space… which let me just tell you, its REALLY limited as it is. After it’s fair share of use, the bread machine started to act up and, long story short, I ended up getting rid of it.
Over the last year or so, I’ve had the desire to get another bread machine. There’s just something truly satisfying about making your own bread and being able to take charge of what’s in it and how it’s flavored. So, I bit the bullet and got a new one! It’s a lot more quiet and significantly smaller than the old one. The first thing on my list to make? Homemade whole wheat english muffins, of course!
This isn’t the first time that I’ve made english muffins, nor will it be the last. Though, the last time that I made them was probably about eight years ago. …Shesh. English muffins are a pretty under used bread option. As with most bread, it’s a versatile part of a meal. Most often though? You’ll find it being used for breakfast or brunch!
They’re surprisingly easy to make, especially if you make them by using a bread machine. Just a quick toss into the machine and let it make the dough for you. After that, cut them out, let them rise, and then cook them for a few minutes on a skillet. Easy peasy, right?
Even if you make the dough by hand, it’s not a complicated process - just more time consuming.
I planed to make up a batch of these and store leftovers in the freezer to use later as I want and need!
TheSkinnyFork.com Homemade whole wheat english muffins that taste amazing and really aren't all that complicated to make! This is the perfect staple item for breakfast and brunch. Prep Time: 10-20 Minutes (Depending on Method) • Cook Time: 10 Minutes
Servings: 16 • Serving Size: 1 English Muffin • Calories: 114 • Fat: 3 g • Saturated Fat: 2 g • Carb: 19 g • Fiber: 1 g • Protein: 3 g • Sugar: 1 g • Sodium: 88 mg
• 1 C. Unsweetened Almond Milk
• 3 Tbsp. Room Temperature Butter
• 1 Egg
• 1/2 Tsp. Salt
• 2 Tsp. Sugar
• 3 C. (Properly Measured*) Whole Wheat White Flour
• 1 1/2 Tsp. Active Dry Yeast
• Corn Meal
Directions:
Bread Machine Method:
Place the ingredients (in the order listed) into the base of the bread machine.
Run on the dough cycle.
At the end of the cycle, turn the dough out onto a surface lightly dusted with corn meal.
Traditional Method:
Dissolve the 1 1/2 Tsp. year and 1 Tsp. of the sugar into 1/2 C. warm milk in a large bowl. Allow it to sit for about 5 minutes or until a thick foam is formed over the top.
While the yeast is activating, combine the other 1/2 C. WARM milk, 3 Tbsp. butter, 1 egg, and 1 Tsp. sugar.
Once the yeast is foaming, pour the milk and butter mixture into the bowl along with 1 C. of the flour and 1/2 Tsp. salt. Stir until the mixture is mostly smooth.
Add in the second cup of flour 1/3 at a time.
Finally add in the third cup of flour 1/3 at a time until you can no longer stir it with a spoon.
Turn the dough out onto a lightly floured surface and knead for about 5 minutes.
Allow the dough to rest for 15 minutes.
Roll & Cook:
Roll the dough out to be about 1/4-1/2” thick rectangle and be sure both sides have some corn meal on them.
Cut the dough out into rounds. (I got about 16 1/4” thick 3” diameter rounds.
Set the muffins on a baking sheet and cover lightly with a tea towel for 20-30 minutes or until risen to about double.
Once risen, heat a large skillet over a low heat.
Cook the muffins for about 5-7 minutes per side. (They should be golden brown on the side before being flipped.)
Once done, cut in halve and serve warm right away or store in a cool dry place for 5-7 days.
Step-by-Step Photos:
Nutritional Claims: Low Sodium • Low Fat Abs • Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Kosher
